Potato

Roasting intensifies the natural sugars in sweet potatoes. These sweeter sweet potatoes come out of the oven soft in the center and crisp around the edges.

After you taste these perfectly seasoned potatoes, you’ll never go back to butter-drenched ones.

Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.

Mildly spicy, really homey, and satisfying. We’d like to acknowledge our friend Anne Kenney for the idea for this recipe.

Wish you were in Tuscany? Have this soup for supper as a small consolation.

A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.

The potato salad is delicious on its own, and so is the omelet. Together? Divine.

Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.

In this delicious omelet, we borrowed the taste of garlic, caraway, and coriander from harissa, the classic Tunisian seasoning. The omelet can also be cut into wedges and served as an appetizer or as part of a tapas or antipasto platter.

Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.

Roasting intensifies the flavors in this fragrant dish, which is easily prepared and requires little attention while it’s in the oven. If you like the flavor of garam masala or commercial curry powder and it’s in your cupboard, use it.

For a nice balance of color and flavor, use white potatoes and sweet potatoes in roughly equal amounts.

Inspired by a Southwestern Native American dish, this is a sunny, colorful stew of roasted vegetables in a hot and smoky mole-type sauce.

The drying of meats and fish is the oldest method of preservation. Salt cod (cod that has been both salted and dried) has been around for 500 to 1,000 years, since European fishing fleets discovered the rich cod supplies of the north Atlantic. The result was widespread use of salted cod, as in baccalà (Italian), bacalhau (Portuguese), klippfisk (Scandinavian), morue (French), and saltfiskur (Icelandic). Why go through the lengthy process of desalting a fish that you could buy fresh? Flavor, for starters; if cod were fresh ham, salt cod would be its prosciutto. And texture; salt cod is supple and chewier than fresh cod. A rare treat to eat, salt cod also happens to hold up well in a sandwich. We’ve opted for the traditional pairing of salt cod with roasted red peppers, whose sweetness is a natural fit with the cod.

Lobster and sweet potato: a seemingly odd couple, we know, but they have in common great textures, beautiful color, and a certain sweetness. Knowing that tarragon and lobster is a classic combination, we dress the sweet potato with a tarragon vinaigrette; the fennel adds a complementary fresh taste.

This open-faced sandwich is similar in many ways to a Spanish tortilla. It’s best made in really well-seasoned cast-iron skillets that were passed down from your grandmother. And there’s a great side benefit: the dish is perfect for brunch guests, since it looks so good (and thus makes you look so good) when you’re serving it!

I go apple picking every year, and I’m always amazed by how easily you can taste the difference between varieties right off the tree. So when I work with apples, I try to capture those flavors. This soup reminds me of mulled cider but lighter and fresher.

Here, I’ve created my version of sweet potato pie, but it’s not as heavy and not as sweet. The cranberry foam gives a nice added pop of acidity.

I love mashed potatoes as much as the next person, but most recipes take a long time—and a lot of elbow grease—to make. So I smash the unpeeled, cooked potatoes with a fork to save time, and I add olive oil and Parmesan cheese to make them rich and velvety. And that’s it!