Potato

The two-step potato frying method is supported by science: The first phase cooks the potato through, without adding color; the second fry creates a golden, crunchy exterior.

We love making this take on a niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

You can steam and crush the potatoes in the morning if you’d like. The finished dish is great at room temp.

Can't eat another roasted potato? Don't!

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

How to buy, store, and cook storage potatoes, in season in March.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

Potatoes. They don't get the respect they deserve.

This rave-worthy soup is all about layering powerful flavor-enhancers that you probably already have on hand—tomato paste, herbs, Parm, and, of course, kosher salt.

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Like a fish shepherd’s pie; the zucchini helps thicken the filling, but disappears in the sauce.

Sometimes more is more: Brussels sprouts, with their bitter edge and stout texture, can take on big flavors like bacon, vinegar, or, in this case, abundant Indian-inspired spices.

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

These days, it goes without saying that if you’re a vegetarian, you can simply leave out the sausage.

You can substitute ancho chiles for the chilhuacle amarillo chiles and the chilcostle chiles in this mole, but for authentic color and flavor, order these hard to find chiles from spicetrekkers.com.

Bûcheron is an aged goat cheese—sharp but gooey and oozy around the edge. If using fresh goat cheese, it will soften not melt.

You're making the gnocchi, so keep everything else simple. A classic tomato sauce and hands-off roasted pork shoulder are the ultimate go-withs.

Kachka chef Bonnie Morales insists it’s not a Russian party without this retro seafood salad on the table.

When making this roast duck recipe, don't forget to save all that precious rendered duck fat.

This one-dish wonder grants you immunity from even the most gluten-averse, meat-abstaining, fat-conscious houseguests. And it tastes as good as ever reheated.

Like a potato-y flatbread and great topped with cured fish.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!