recipes

Lemon isn’t a classic seasoning for mashed potatoes, but butter makes an excellent go-between This variation on French pommes purée is just the kind of dish that Ina Garten, who shared this recipe from her book “Modern Comfort Food” with The Times, likes to perfect for home cooks Cooking the potatoes in less water than usual and gradually mashing in bits of chilled butter are the details that make the recipe special.

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

This way of cooking recently harvested new potatoes, by burying them in a plaster of damp salt and baking them, is a triple pleasure: effortless, tasty and very fun The salt crust seasons the potatoes perfectly, just as it would if you’d boiled or steamed them in salted water, but the airtight seal concentrates their special flavor and texture They come out dense, waxy and almost creamy

This is an invincible weapon in the culinary arsenal: whole corn kernels, simply tossed in a hot skillet of melted butter, and showered with fresh mint when they start to pop and turn brown It's sweet and savory all at once And it's divine.

Consider this a macaroni salad for the 21st century: Like the original, it’s a welcome accompaniment to picnic fare and pairs with virtually anything off the grill But this version also happens to be bright, acidic and herbaceous The traditional elements have been preserved — elbow macaroni, mayonnaise and a pinch of sugar are mandatory — but they’ve been bolstered by bright flavors: lemon zest, tangy capers and pickles, crunchy celery and tons of fresh herbs

Served with spicy salsa brava and garlicky allioli, crispy hot patatas bravas are traditionally served in tapas bars throughout Spain The salsa brava is made with pimentón, the smoked Spanish paprika sold as picante (hot) and dulce (sweet) Some cooks include a lot of chopped tomato, but my friends in Madrid tell me they prefer this version, which looks a bit like rusty gravy

Learn all the secrets and tips for making the best Italian style recipe for creamy, homemade mashed potatoes with Parmesan cheese, milk, butter, and some olive oil.

Some of you may be thinking, “Does the world need another crisp smashed potato recipe?” At least some of you are saying, “Yes, we do!” So here you go Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken A few tips: Don’t over-steam the potatoes or they will fall apart, but don’t under-steam or you’ll never be able to crush them

These potatoes combine the fluffy interior and crispy exterior of the best roasted potatoes with the crunchy cheese crust of Detroit-style pizza The initial boil with aromatics adds herbal flavor to the potatoes, without the potential of burned herbs in the final roast, while baking soda in the water helps soften the surface of the potato, releasing starch This starch combines with Parmesan and melted butter to form a flavorful slurry that crisps up and coats each potato chunk in a cheesy shell.

These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work There’s no ricing, mashing or whipping — just a simple crush to expose the potatoes’ craggy interior From here on out, the key word is “cream”: Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream

Get your pots and pans out! Garlic Parmesan Browned Butter Mashed Potatoes is the ultimate mashed potatoes recipe everyone will love!

These perfectly flavorful Baked Garlic Parmesan Potato Wedges are sure to be a hit! Crisp edges with a soft and tender interior. DELICIOUS!

Think of a sformato as a soufflé that requires no technique This one is fluffy and rich at the same time A cheesy base of ricotta, Parmesan and crème fraîche is combined with a double dose of corn: whole kernels and a purée

My grandma's roasted potatoes are quick to prepare, bake up crisp and delicious, and will leave everyone fighting over the last one.

There's no need to peel the new potatoes for these otherwise labor-intensive tots, which are little short of a revelation. Serve with ketchup, of course.

Baking is a fail-safe, hands-off method for making perfect rice every time Add roasted leeks, lemon peel, almonds and white beans, and it becomes a company-worthy vegetarian dinner inspired by prasorizo, the classic Greek rice-and-leek dish Finished with Parmesan and fresh herbs, it's an excellent one-pan meal, but it would also be great served alongside grilled fish, shrimp or chicken

Joel Robuchon's Mashed Potatoes - the best mashed potatoes recipe in the whole world. Learn how to make perfect mashed potatoes, with picture guide.

This easy recipe for drop dumplings requires only four ingredients and is perfect for chicken and beef stews and soups. Add parsley or chives for color.

Panade is the French country cook's answer to stuffing — a satisfying and efficient way to use up stale bread. Because there are so few components, taking care to ensure that each one is just right will make all the difference in how the final dish tastes. Start with a stale, crusty loaf of sourdough bread Cook the onions slowly, until they're a deep caramel color, and then season them properly with vinegar and wine Buy good Gruyère and Parmesan, and grate it yourself

An easy slow cooker recipe for roasted garlic mashed potatoes with herbs. Making mashed potatoes in the slow cooker for Thanksgiving is quick and easy!

Rich and creamy smashed gratin potatoes with Gruyere and Parmesan cheeses. Add these tasty potatoes to your thanksgiving menu and watch the high fives come.

Crispy roasted potatoes, melting cheese and plenty of crisp bacon combine to make these Cheesy Potatoes a great side dish for any meal.

I fell for a photo this week. It was on marthastewart.com and it looked like an accordion, or maybe a Slinky, of thinly sliced, crisped potatoes and my brain computed this as CHIPS. POTATO CHIPS MA…

but it doesn't say how much gruyere she added so i can add more...