Potato

This fragrant sauce calls for a mix of dried spices. If the ones you’ve got in the pantry smell musty or you can’t remember when you bought them, restock.

For a beautiful creamy-white (not khaki) color, don’t let the leeks and celery take on any color when sautéing.

This recipe comes from the November 1991 issue and is part of our Thanksgiving Hall of Fame series. It's an oldie but a goodie.

This recipe comes from the November 1993 issue and is part of our Thanksgiving Hall of Fame series. Check out that vintage photo!

Drying the cooked potatoes in the pan means that they'll absorb that much more flavor from your herb-infused dairy. Don't skip this step!

A great Mexican hot sauce like Valentina or Cholula strikes a perfect balance of flavor and heat.

Look for Mexican chorizo in your butcher’s case next to the other fresh sausages, and don’t be afraid to include those delicious, crispy bits from the pan.

You can roast a chicken in less time, but going low-and-slow yields a meltingly tender, shreddable texture.

Crispy, cheesy, bacon-y—they're an irresistible snack. So irresistible, in fact, that you may want to make a double batch of this potato skins recipe.

Seasoning the chicken with a bit of apple cider vinegar beforehand helps tenderize the chicken before roasting.

Whole grain mustard and olive oil take the place of traditional mayonnaise in this lightened version of potato salad. It’s an ideal complement to roast chicken for serving at any early fall picnic or casual Sunday supper.

If you like, you can coat the pork with the coriander and chill it for an extra night before roasting for more flavor. It will also help the pork get a good sear.

Lentils and fresh and dried mushrooms give this vegetarian casserole its meaty character. You can prepare most of it in advance and bake it just before your guests arrive.

The slow-frying method is revolutionary. Try this French fries recipe and you'll never "fast" fry your potatoes again.