Potato

This hearty vegetarian Ethopian dish from chef Fanta Prada gets its gingery, garlicky kick from awaze, a versatile hot pepper seasoning with a myriad of variations.

No flipping required for this deliciously satisfying dish of one large-format crispy potato pancake topped with dressed greens and eggs.

A creamy potato soup without the puréeing, plus a crunchy, fresh topping you'll want to scatter on everything.

Crispy, bronzed potato patties and a fiery green sauce to dip them in.

Green curry paste adds heat and lots of complex flavor to this 30-minute lentil soup.

This dish is perfect for long winter days when you want to flood the house with toasty, irresistible aromas.

Tamarind concentrate gives this chicken its sticky, glossy quality, not to mention its sweet-and-sour flavor.

Creamy, cheesy potatoes with crispy edges, tender middles, and just a whisper of heat—need we say more?

Firm yet tender veg is simply a matter of getting the quantity, time, and temperature right—and this roasted sweet potato recipe has all three.

The beloved Korean stir-fried chicken dish dakgalbi is spicy, sweet, aromatic, and comforting—and it comes together in a few easy steps and one pan.

Crispy roasted sweet potato wedges get tossed in a sweet and nutty tahini dressing in this quick vegetarian weeknight dinner.

A steamed-then-mashed sweet potato adds creamy sweetness and extra nutrients to this cozy oatmeal that can be easily customized to fit dietary preferences. 

Tearing the sweet potatoes creates more surface area to char and glaze. (It’s also fun.)

This picadillo is inspired by a version found in San Luis Potosí in central Mexico with potatoes and poblanos.

This potato salad gets a sweet-meets-zingy upgrade with red onion, bell peppers, sweet relish, and plenty of mustard.

Crispy, creamy, chewy, bright, and about a dozen other wonderful (see?) adjectives apply to this easy dinner.

Instead of icing, this spiced loaf from Elizabeth Prueitt and Chad Robertson’s ‘Tartine: A Classic Revisited’ is blanketed in a fluffy vanilla meringue.

With custardy insides and charred exteriors, these sweet potatoes are everything you always wish roasted sweet potatoes could be. A crunchy mixture of toasted nuts and seeds provides pops of texture and spice, and a cooling lemony yogurt sauce cuts through the richness. 

The thing that makes this satisfying, spicy-tangy salad so great? It’s equally as delicious served warm for dinner as it is eaten cold for lunch the next day.

This isn’t the crisp-skinned, high-heat-roast chicken you’re probably familiar with. Instead, it’s a melt-in-your-mouth tender, schmaltzy, slow-roast version.