Fingerling Potato

Roasted potatoes can be snore city. But when you do them well, they’re simple, totally rustic, and super-delicious. Fingerlings are perfect for roasting because they’re small and creamy, but a mix of red bliss and white new potatoes cut into bite-size pieces works well too. Don’t be afraid to use lots of olive oil, salt, and herbs here—and roast these lovelies until they’re brown, brown, brown. Remember, brown food tastes GOOD!

In Tuscany, every town has a market day. This is when trucks carrying all kinds of delightful edibles pull into the center of town, open up their sides, and become little grocery stores on wheels. Of course my favorite truck was always the porchetta truck—who doesn’t love a truck that sells a delicious crispy pork product? Traditionally, porchetta is a whole pig that’s been boned and cooked for hours, until the skin gets totally brown and crunchy and the meat becomes wonderfully tender. It’s most often seasoned with garlic, sage, and black pepper—and while pepper is not usually how I roll, it’s appropriate in this dish to keep the classic flavors intact. What is totally unique in my version is to cook the pork on a bed of autumn vegetables—they soak up the lovely porky juices and help create the ultimate one-pot dinner for a crowd. Be sure to save some leftovers for a sandwich the next day!

I’m always looking for new things to do with calamari. It’s inexpensive, and if you buy it already cleaned—which I HIGHLY recommend—it’s super Q&E (quick and easy) to use. This recipe is fun because it takes minimum effort and you get maximum kudos at the dinner table.

This composed warm potato salad came together as a dish for my father. It has all the salty, tart flavors that he loves.

Clams steamed in beer is a favorite pub dish, and for good reason. The aroma of the hops in beer perfumes the shellfish and the malty flavor adds an extra roundness to the broth. Your kitchen will smell amazing! The sweetness of the clams, the licorice essence of fennel, the salty-smoky depth of bacon, and the slight bitterness of the stout make this a complex and flavor-packed dish.

This is a wonderful Greek-style one-dish meal or a side dish for a party. Roasting brings out the flavors of the vegetables. You can prepare all the vegetables except the potatoes ahead of time.

These crispy, flavorful potatoes, a tasty accompaniment to any meal, are simple and quick to prepare.

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

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

Punch up the classic backyard cookout side with sautéed leeks and mustard seeds.

This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes.

Roasted potatoes are topped with an herb salad and chopped hard-boiled eggs in this take on the summer staple.

Look for carrots and parsnips that are about two inches in diameter at their thickest point; you don't want them to be too big or too slender.

Roasting greens, such as broccoli rabe, turns them deliciously crispy and earthy. The broccoli rabe's inherent bitterness nicely offsets the sweetness of the roasted-garlic pan sauce. The chicken needs to be salted one day ahead.

Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!

If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks.