Potato

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!

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

Crowned with a fried egg and drizzled with maple syrup, stuffing hash belongs in the brunch canon.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

We thought mashed potatoes' stock plummeted on Day 2—until we had these croquettes. Crispy yet creamy, potatoes might be better as leftovers.

A silky, subtly sweet little number that makes fall vegetables feel downright swanky.

For a beautiful, almost bone-white soup, don’t let the leeks and onion take on any color as they soften.

Keys to great potato chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish.

Chorizo adds smoky flavor to this vegetable-heavy frittata; use bacon if you prefer.

"I love this creamy soup so much, I'd bathe in it." –Brad Leone, test kitchen manager

Chef John Fleer, Rhubarb, Asheville, NC, and his family enjoy indoor picnics with brandade (made here with a shortcut: smoked trout) and store-bought fixings. “We just sit on the floor and chat and chew,” he says.

This recipe was created by reader Kim Smithers in our Chef Watson potato salad challenge.

Summer evenings in Maine can be chilly, especially early and late in the season. When it’s sweater weather, it’s time for this creamy fish chowder recipe.

Lobster will get tough if overcooked, so be gentle with it during the last step.

The cooks at Diner, in Brooklyn, change up burger toppings according to the season: lettuce and pickled onions in winter months; sliced tomato and housemade bread-and-butter pickles in the summer.

Hit the reset button on your potato salad: These spuds are roasted, not boiled, and tossed with a mustardy vinaigrette and jalapeños while warm.

Crème fraîche delivers tang along with creamy butterfat to this deconstructed salad; Greek yogurt can be substituted if you wish.

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.