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magazine cookingclub grilled smashed potatoes
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Cooking
They’re lightly charred on the outside, creamy on the inside.
Ali Francis
Culture
Cooking
Potatoes. They don't get the respect they deserve.
Dawn Perry
techniques
Make the awesomest pan-fried potatoes.
Rick Martinez
Cooking
Spuds mysteriously refuse to soften? The test kitchen is on the case.
Antara Sinha
Cooking
The steak was just a bonus.
Adam Rapoport
Cooking
There’s walnut dressing and sour cream and room for our relationship to grow.
Alex Delany
Cooking
We never met a potato we didn't like. But we're seriously in love with these garlicky, crispy smashed spuds.
Rochelle Bilow
Cooking
This dish is reminiscent of salt and vinegar chips and tastes perfect with a bowl of rice.
Hetty Lui McKinnon
Alexia Foods
Cooking
These are the most perfectly light, velvety mashed potatoes you’ll ever make—two days ahead of time.
Alyse Whitney
Cooking
An ode to an underrated bonafide spring ingredient.
Carla Lalli Music
techniques
Sour cream can't fix everything. Avoid these common mistakes, and learn how to make a better baked potato.
Rochelle Bilow
Culture
Bon Appétit staffers aren't the only ones who've had disaster dinner parties—here are our readers' biggest "whoops" moments.
Rochelle Bilow
promotions
Pearl & Ash's crispy potatoes are the woodsy cousin of patatas bravas--and we're obsessed with them
Matt Duckor
Restaurants
They grow underground and look like little rocks. They're called potatoes, and they're taking the culinary world by storm
Sam Dean
Cooking
Editor in chief Adam Rapoport shares his techniques for the best, never-lumpy, buttery, simple mashed potatoes for Thanksgiving (or anytime).
Adam Rapoport
Cooking
Lessons learned through a perfect meal.
Adam Rapoport
Culture
With just butter, bay leaves, and two types of salt, an ordinary sack of potatoes turns into an impressive dish. Or so thought these bloggers.
Joanna Sciarrino
Restaurants
As all New York dined out the first weekend after Sandy, Matt Duckor hit up a classic: Sammy's Roumanian Steak House, 83 years old and counting
Matt Duckor
Cooking
Before you reach for the Yukon Golds, hear us out.
Jesse Szewczyk
Cooking
It all comes down to Butterballs and MSG.
Alex Beggs
Culture
Who have New York Times food writers Amanda Hesser and Merrill Stubbs chosen as their finalists this time around?
Julia Bainbridge
techniques
This is the latest post in Ian Knauer's Farm to Table series. Ian will be checking in weekly throughout the season with recipes and stories from his family farm in Knauertown, PA.
Ian Knauer