Root Vegetable

Crackling and textured on the outside and super-creamy inside, this three-ingredient recipe couldn't be simpler (or more delicious). Pair the potatoes with any roast for the perfect one-two combination.

Radishes and breadcrumbs give this greens-packed vegetarian pasta its crunchy texture.

Upgrade the old-school party staple with this colorful 2011 mix. It can be made up to 1 week ahead.

Forget the salad. This colorful assortment of vegetables will stay fresh and snappy on the buffet all night long.

This streamlined version of a favorite Malaysian street food noodle dish, char kway teow, substitutes Spanish chorizo for the Chinese sausage sometimes used. The smoked paprika that flavors the chorizo may be far from traditional, but it adds another layer of depth to this seductive stir-fry of rice noodles with shrimp, egg, and jicama. There's just enough chile paste for a mild buzz of heat, but not so much that your mouth is on fire. If the jicama seems like a weird Mexican-Malaysian fusion idea, then you probably don't know that jicama is used in Asia, where it's known as Chinese turnip or potato. Its sweet crunch is reminiscent of fresh water chestnuts. Don't expect a supersaucy dish, but rest assured there's enough sauce to coat everything.

People often think of turnip soup as bitter and thin, but this one, made with young delicate turnips, is creamy and sweet. Blanching the turnips first removes any bitterness, and the sharpness of the greens makes a delicious counterpoint to the sweetness of the turnips.

We've rarely gone out for Indian food without including aloo gobi among our selections. It's a vegetarian/vegan standard. This rendition comes together quickly, and the tofu mimics paneer, the bland, soft cheese found in some Indian dairy dishes.

I became obsessed with chips around 1992, before I had even opened the Fat Duck, and this was probably the first recipe that I could call my own. It has since cropped up in restaurants and pubs all over the place. Achieving the crisp, glass-like exterior depends on getting rid of moisture from the potato and creating little cracks in the surface where the oil will collect and harden, making it crunchy.

Chef Todd Aarons of Tierra Sur at Herzog Wine Cellars in Oxnard, California, shared this recipe as part of a Hanukkah cocktail party menu he created exclusively for Epicurious. These potato and Jerusalem artichoke latkes fry up quickly and are best served immediately, but if necessary, they can be held briefly in a warm oven. If you can't find Jerusalem artichokes—also known as sunchokes—Aarons recommends substituting parsnips or celery root.

This one is Italy, pure and simple. Which is precisely what Italian cuisine is all about: Get yourself fresh, pure ingredients in season, plus some fine, real condiments and seasonings, and put it all together without a lot of fuss, and ecco! A simply superb meal, as healthy as they come and as good as eating gets. It's also beautiful on the plate. Note that scampi does not, in fact, mean shrimp, as many people think, but rather refers to the popular lemon, garlic, and oil preparation for shrimp in so many red-sauce Italian joints.

Think of this as a streamlined and guilt-free version of scalloped potatoes. It's a toss-and-dump dish, in which I toss sliced potatoes with a little melted butter, dump them in a dish, then cover them with milk—healthier than heavy cream—that I've thickened slightly with a bit of flour (the flour keeps the milk from separating). The cheese topping is optional; with or without it, in less than an hour you will be rewarded with lusciously creamy potatoes along with that all-important browned crust. Editors' Note: Kemp Minifie reimagined the foil tray frozen dinner for Gourmet Live. Her updated menu includes: meatloaf made from grass-fed beef, scalloped potatoes, lemony green veggies, and your new favorite brownies for dessert.

Serve this Deep South specialty with Cream Biscuits .

Start breakfast by making a potato pancake, then cover it with sausage, eggs, and cheese and bake until puffed and golden.

Hakurei turnips are a small, delicately flavored Japanese variety that will win over even the harshest turnip critic. If you can't find them, use another small turnip like the Tokyo, or substitute with red radishes. Lo advocates using the whole turnip, from bitter, leafy-green tops to sweet roots.

The acidity of the tomatillos beautifully balances the fat of the pork shoulder, so when serving the tacos there is no need for lime wedges. The onion and additional cilantro provide crunch and fragrance.

The inspiration for this salad came to chef Hugh Acheson as he spoke to a friend who'd eaten at the Spotted Pig in New York City. "He'd had a salad and was telling me all the components," says Acheson. "It sounded wonderful, so I came up with my own version of it, using local ingredients from Georgia."

Unlock the cure for the common roast turkey with New York City chef Heather Carlucci-Rodriguez's ingenious techniques: First, toast and grind whole spices to coax out their essential oils. Next, marinate the turkey with the spices and yogurt in an oven roasting bag overnight. Then roast the turkey in the bag to lock in flavors and keep the meat ultra juicy. You'll have plenty of richly spiced gravy to pass around the table.

Slice the red beets last and keep them separate until serving so their color won't bleed onto the other vegetables.