Potato

Use the largest skillet you have and a fish spatula—the thin angled edge is just right for helping potatoes release from the skillet.

We wish we could take credit for these double-dairy, paprika-dusted mashed potatoes, but we can’t. This masterpiece is courtesy of Dr. Andrew Stanek, father to BA's own Amiel Stanek.

Use these to make amazing leftover turkey sandwiches.

Cozy up with these hearty, unfussy meat-and-potatoes recipes.

Save the extra chicken-infused olive oil for all your roasted vegetable needs or to make this dish a second time.

Make the awesomest pan-fried potatoes.

The beet juices will tint the potatoes swirly-pink when tossed together; it’s best not to fight it.

This chowder is built on the cooking liquid from the clams and mussels, and gets its smokiness from the last-minute addition of trout (not bacon!).

To develop deep, satisfying flavor in this home-style Japanese beef curry recipe from chef Sylvan Mishima Brackett’s San Francisco izakaya Rintaro, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

Brining these french fries in a salt-and-cabbage solution seasons them and, as they start to lightly ferment, infuses them with a slight tang. Think salt-and-vinegar chips and you get the right idea.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

If you’re camping, make this your night one dinner, when the fish is freshest.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

Here's how to cook new and fingerling potatoes, in season in June.

Egg salad and potato salad: Unite! We like how the still-soft yolks dress the salad, but you can cook the eggs a minute or two longer if you like them more set.

This vegetarian-friendly recipe was created by James D. Giannis out of Chicago, the winner of our 2015 Readers' Choice Week contest. Look for naan in the bread aisle of your local supermarket.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

Yes, you can (and should) make perfect hash browns. Here's how.

There are two kinds of hash browns: The chunky, floury, vaguely brown but not crisp kind, and the lacy, crunchy, shredded version here. Guess which one we prefer? This is part of BA's Best, a collection of our essential recipes.

This reader requested recipe is from the April 2003 issue (pictured above).

It’s worth visiting an Indian grocer for a couple of ingredients: chaat masala, which is a sour-salty mix of ground spices, and the thin, crunchy seasoned noodles called sev, which add texture to the finished dish.