Potato

This adaptation of the tortilla española from New York's Boqueria starts with potatoes that are slowly cooked in lots of olive oil. There will be plenty of oil left over, but don't worry: Use it to make a garlicky mayo to serve alongside.

Adapted from The River Cafe Classic Italian Cookbook by Rose Gray, Ruth Rogers, and Michael Joseph. Copyright Rose Gray 2009.

This fragrant coconut milk-based curry from chef Asha Gomez of Atlanta's Cardamom Hill delivers big flavor to this beef stew with very little work. "It's a complete meal, a one-dish wonder," Gomez says.

For this smashed potatoes recipe, we like red skin potatoes for their creamy flesh and tender texture.

Look for new potatoes (freshly dug, thin-skinned tubers that haven’t been stored) to make this hearty side dish.

These new potatoes don't take too long to cook, and do taste great with a compound butter.

Double-frying is the trick to these creamy-on-the-inside, crisp-on-the-outside potatoes. The first low-temperature fry gently cooks the potatoes through. The second dip in hotter oil browns them and crisps the outside.

Haven't you always wanted to make a dish that required Leche De Tigre? Well, in this Peruvian ceviche recipe, you can.

Some chefs like using kosher chickens because they're salted and you get awesome flavor without brining.

This salmon cakes recipe is an affordable, healthy weeknight dinner, and it's a great way to eat one of your favorite fish in a new way.

Pantry staples like rice wine and honey power this incredibly easy side dish, which looks like seared scallops but eats like vegetable candy.