Potato

Morales insists it's not a Russian party without this retro seafood salad on the table.

This warming chowder is a fantastic way to use leftover turkey (and works great with rotisserie chicken, too.) Smoky bacon, earthy cumin, and mild green chiles add tons of flavor to this hearty soup.

Prep the savory hash and refrigerate in individual ramekins for a quick and 
easy breakfast; just top with an egg and bake.

This vibrant soup is especially delicious alongside baguette toasts topped with melted cheese.

Everyone loves a Bundt, and a sweet-potato version drizzled with coffee-chocolate sauce is hard to beat.

This is our hands-down favorite way to make mashed potatoes for Thanksgiving.

Silky, with a texture somewhere between pudding and panna cotta—and no water bath required.

If I had to choose my all-time favourite family recipe, it would be this.

This recipe—a rhapsody for sweet, bitter, and salty—is based on one from Ruth Reichl, published in Gourmet Today.

For a beautiful, almost bone-white soup, don't let the leeks and onion take on any color as they soften.

Keys to great chips: A lower frying temp gets the moisture out; a vinegar soak ensures they're crisp.

Chicken legs, potatoes, and briny Kalamata olives star in this easy one-pan dish. "This entire meal comes together on a single rimmed baking sheet. It's comforting and ridiculously simple." —Claire Saffitz, assistant food editor

Shishito peppers give a mildly spicy kick to this old-school breakfast classic. If you can't find them at your farmer's market, use any chile pepper with a similar heat level, like poblanos or pimentos de Padron.

Though 4 pounds of brisket may seem like a lot, remember that this cut of meat loses some weight in cooking; one advantage of leaner first-cut brisket is that there's less shrinkage, but remember you'll pay more for the privilege.

Instead of tossing all of the ingredients together in this healthy, mayonnaise-free take on potato salad, the potatoes are served on a bed of the creamy avocado-chia dressing. The contrast of the purple potatoes against the green dressing is a real showstopper. If purple potatoes aren't available, this recipe also works well with red-skinned potatoes.

Gently spiced pecans and a salty caramel topping give this morning treat a savory dimension.