The secret to making perfect mashed potatoes–the sort of classically creamy, fluffy mashers that are the stuff of comfort food fantasies—is starting with the right spuds. Waxy potatoes, which are high in moisture and low in starch, have full-bodied flavor that adds depth of character, and they hold up well when boiled, but they tend to get gluey when mashed. Starchy potatoes, on the other hand, are more one-dimensional in flavor but are better at absorbing moisture, which means that they whip up beautifully. I use midrange potatoes, such as Yukon Golds, russets, or round purple-skinned Caribes, which allow me to take advantage of the best of both worlds.
As energizing as an energy bar, with a much simpler ingredient list.
A generous glug of stout gives this snackable loaf a malty depth.
Turn humble onions into this thrifty yet luxe pasta dinner.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.