Potato

This tarte tatin uses a colorful combination of Yukon gold potatoes, sweet potatoes, carrots, and parsnips. Fresh rosemary and sage add extra autumnal flair. Who needs flowers when you’ve got this holiday centerpiece?

When blogger Adam Goldberg wanted to learn to make beef wellington at home, he turned to chef and cookbook author Tyler Florence's recipe for a guide to making this classic centerpiece dish stunner.

Roasted potatoes are pretty delicious all by themselves. But they're even better when you douse them with spicy mayo and a shower of bonito flakes.

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

The Spanish Tortilla (or Tortilla Española) is not actually a tortilla at all--at least in the way most Americans understand the term. Instead, tortilla is a large, delicious frittata of eggs and potatoes. This fresh take on the classic Spanish dish is a great make-ahead, single-bite hors d'oeuvre for a cocktail party. The mild base ingredients are a great canvas for added layers of flavor, and, once you learn the technique, the variations are endless. It is delicious served warm, room temperature or even cold, and is a great, filling option for any gluten-free guests you might be catering to.

This large galette takes root vegetables to the next level. The creamy leek filling and pastry crust make it substantial enough to accompany a few cocktails, and the presentation is sure to impress.

We fried dozens of latkes—all the highest-rated versions on our site—to come up with our ultimate recipe with fluffy, pillowy-soft centers and crisp, golden brown edges.

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

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