Potato

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.

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

Celery root, also known as celeriac, has a knobby exterior that is best peeled (carefully!) with a paring knife.

The Reid family crumbles blue cheese on top to add a salty bite.

Look for kohlrabi, a mildly sweet purple or green vegetable in the cabbage family, at better supermarkets. For a creamier, smoother purée, pass the boiled ingredients twice through a potato ricer or food mill.

Black beans are a tasty nonmeat source of iron, which is key to high energy and strong immunity.

For the softest dough, use a potato ricer or simply mash the potatoes until smooth.

Fried capers lend a light, salty crunch to these addictive little bites.

Inspired by a recipe from chef Francis Mallmann, author of Seven Fires (Artisan), these crisp-tender potatoes are redolent of bay leaves. Roast them 1 to 2 hours before the party starts and serve at room temperature, or rewarm just before serving.

The perfect crunchy potato chips—at home.

This hands-on French feast of vegetables and cuts of meat boiled in a savory broth is traditionally served in courses. It begins with the bone marrow on toast, then follows with the broth and the meats and vegetables. Feel free to serve it all at once, providing plenty of toasted bread and savory condiments for dipping.

Serve this smoky soup with plenty of homemade Common Crackers . If substituting smoked whitefish for haddock, add 2 thick-cut slices of smoked bacon; see instructions below.

A twist on ratatouille, this beautifully constructed casserole swaps out tomatoes for sweet potatoes.

If you’re only going to make one pot pie from scratch in your life, this is the recipe to use.

Prepared separately, the filling for these crispy cakes is folded inside for serving. Fry leftovers in a pan the next morning and top with a poached egg for a quick hash.

Definitely decadent, this sweet potato gratin is destined to become a do-or-die part of your family's holiday spread. Cinnamon, clove, and nutmeg perfume the cream with their warm flavors and seep their rich taste of fall into each layer. A mandoline makes quick work of slicing the potatoes and is worth the investment for the time it will save you in prep work. Don't forget to remove the cover for the last portion of baking time—the browned and bubbling crust is not to be missed!

Braising the pork belly yields crisp-tender nuggets ready to mingle with caramelized sweet potatoes. "It's a very American profile, sweet potato and pork," says Jared Wentworth, the chef at Chicago's Longman & Eagle, who gave us this recipe.

Keep it simple by spooning this quick sauté over crushed boiled potatoes, tossing it in a skillet with pappardelle, or piling the mushrooms on thick slices of toasted country bread.