Potato

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Because they are lower in starch than Yukon Golds or russets, baby red potatoes hold their shape when tossed.

Fat pretty much makes the fry. These spuds start off in water, which preps them for the subsequent fryings in beef or duck fat, resulting in irresistibly crunchy, crackly french fries.

Crushed potato chips, plus shredded potatoes, add salty, savory, crunch to the crust for this vegetarian quiche.

This gorgeous summer salad contains all the elements of a balanced meal—meat, starch, and veggies.

Give pot pie a spring makeover with creamy new potatoes, sweet peas, and sausage bathed in a light, lemony sauce.

The rich and zesty pan sauce is what makes this simple, seasonal supper something you’ll want to eat again and again.

To quickly revive dry, cold rotisserie chicken, place slices of it in a steamer with spring vegetables for a seasonal warm salad.

This recipe calls for potatoes, but it would be just as good with any leftover cooked veggies.

These savory pies are stuffed with sweet potatoes, parsnips, celery root, and—of course—chicken, for a satisfying, comforting meal.

Easier than burrito bowls—and even more delicious.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.