Russet (also called Idaho) potatoes are not usually recommended for potato salad. They can become waterlogged when boiled and fall apart easily. Their high-starch, low-moisture content makes them inclined to absorb too much dressing. But that is the beauty of this dish. This is the archetypical summer potato salad that has been served on paper plates across the country for generations. When Mama prepares this salad, she lets the potatoes cool just enough, but not completely. The cubes break down slightly and the salad is a blend of larger pieces of potato with a little bit of creamy mash. This is one of my sister’s favorite dishes, a comforting classic that echoes with childhood memories whenever Mama makes it, so she always makes a big batch. The recipe halves beautifully.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.