Potato

Placing the grill’s vent above the potatoes helps draw smoke up and around them as they cook. The potatoes go perfectly with Cipolline Onions with Caraway Butter Sauce.

Thai seasonings add punch to this vibrant and herby salad; peanuts and celery keep it crunchy.

This paprika- and chile-spiked potato salad is equally delicious served warm or room temperature.

Potato on potato action here—the chips add welcome crunch to a refreshingly mayo-free salad.

A dinner-friendly riff on a bagel with lox and cream cheese. If you’re not feeling the smoked salmon, simply omit it. 

Who said potato salad had to be boring? Or egg salad, for that matter! This deconstructed salad combines the best of both worlds, and is versatile to be served for breakfast, lunch, or dinner.

If it looks good at the market, it will be good in this salad.

Why choose between boiled or fried? The key to these pierogies is doing both. 

There are as many colcannon recipes as there are cooks in Ireland. This one uses softened and crunchy savoy cabbage, as well as garlic and leeks for extra depth.

This preparation is easily scaled up for a bigger piece of fish (and larger family), so double it if you wish.

Sure, this recipe can make standard-size latkes, but the minis are just right for noshing while chatting.

To achieve pillow-light gnocchi, choose potatoes that are roughly the same size and be careful not to overcook them.

There’s a method to making baba ghanoush. And it applies to way more than eggplant.

Some kids like it hot. If so, add a small handful of pickled jalapeños or a few dashes of their favorite hot sauce to the mix.

This reader requested recipe is from the April 2003 issue (pictured above).

We love making this take on a Niçoise salad with mâche instead of traditional frisée for a slightly more mellowed recipe.

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!