Potato

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

Tofu and scrambled eggs share a similar texture, so if you’re not really into tofu, or you think meat has to be part of every meal, you can almost sneak the tofu into the burrito without even realizing it. And before you know it, you have a really great vegetarian breakfast burrito.

These flaky, crispy pastries with a curry flavored filling are a popular snack sold in street food stalls and eateries all across Thailand.

This Yemeni spice mixture transforms everything it touches into gold.

With a buttery bourbon glaze, this Gourmet legend requires just four ingredients.

These classic roasted potatoes get exceptional texture and bright flavor from roasting with stock and then with lemon juice.

This nourishing soup comes together faster than you can say “sweater weather.”

Sweet potatoes provide rich flavor and vibrancy to this versatile cornbread recipe

Add a heap of tortilla chips and this vegetarian dinner is done.

This Southern-style potato salad recipe comes from legendary chef Leah Chase. Bookmark it for cookouts, potlucks, and any other delicious occasions.

Blend a crisper drawer’s worth of salad greens (romaine, arugula, spinach, watercress, etc.) into this vibrant, surprising soup.

Tossed in a verdant sauce that recalls green goddess dressing, this striking herby spin on potato salad will have long-time skeptics reconsidering their stance.

Use this simple mix of brown-rice flour, tapioca flour, and potato starch as a 1:1 substitute in all your gluten-free baked goods.

If a coffee cake and a focaccia had a baby, it would look something like this Moravian sugar cake.

Using tater tots in chaat not only saves time, but gives you an extra crispy texture.

Transport yourself to a seaside British pub with this satisfying recipe for beer-battered fish and chips, no airfare required.

A waffle iron gives your hash browns a ton of surface area for crisp golden edges. Load it up with cheddar and eggs and brunch is served.

Transform store-bought lemon curd with mustard and garlic to make an easy glaze for broiled salmon fillets.