I honestly crave these roasted red potatoes. They’re golden on the outside and fluffy on the inside, with the characteristically earthy flavor you’d expect from red potatoes. My mom often served red potatoes as a side dish when I was growing up, and this roasted version tastes extra special.

After some trial and error in the kitchen, I’m sharing all the tricks for roasting perfect red potatoes! Here’s a rundown:

• Use parchment paper to prevent the potatoes from sticking to the pan.
• Cut the potatoes into rather large two-inch chunks so you can enjoy the contrast between the creamy interiors and crisp exteriors.
• Toss the potatoes with olive oil and garlic powder for irresistible seasoning. Fresh garlic burns, so powder is a better choice.
• For proper browning, use relatively high heat and roast starting with the flat sides down.

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This hearty lentil curry recipe is perfect on a cool day. Featuring tender lentils and plentiful veggies, it’s nicely spiced with curry powder and cumin. Curious about the spice level? I’d classify it as mild. The dish is lightly creamy thanks to some coconut milk, but not heavy.

Make this curry when you want to warm up and eat your vegetables as the same time. I tested this recipe five times with a variety of vegetables and love the final combination of onion, bell pepper, carrot, potato and cauliflower. You could treat it as a light main dish or a vegetable side dish.

If you’re a fan of dal makhani (the classic Indian lentil curry) or lentil soup but want to try something different, give this dish a try. It yields quite a bit, so you can freeze individual portions for later in the season.

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Have you tried Hasselback potatoes? They are heavenly. They’re crispy like potato chips around the edges, and tender like scalloped potatoes on the inside. If you’re a fan of buttery baked potatoes and crispy potato skin, these fancy Swedish potatoes are right up your alley.

I’ll be honest—my first attempt at Hasselback potatoes over a decade ago was a flop. I accidentally sliced all the way through my potatoes, and they didn’t turn out right. It was a humbling experience.

Then, I tasted an unforgettable Hasselback potato on a trip to Scotland, and I came back determined to make them at home. I’ve learned some key tips and tricks, and I’m sharing them all with you today. If I can do it, you can, too!

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While I’m a forever fan of mashed potatoes, these cauliflower mashed potatoes are a surprisingly great alternative! Use this recipe to make mashed cauliflower or add a potato to the mix for cauliflower mashed potatoes.

When you add a russet potato to the mix, the starch helps the mash become more creamy, smooth, and, as expected, more mashed potato-like. While optional, I prefer the results with the potato. Either way, it’s a simple and nutritious side dish.

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If there were ever a creamy potato dish worth making, it is this one. It’s similar to scalloped potatoes, but better, in my opinion. It comes together simply and beautifully, with no roux required.

This potatoes au gratin recipe is actually known as gratin dauphinois in France. Gratin dauphinois hails from the Dauphiné region in southeastern France, which is nestled next to Italy.

Gratin dauphinois features thinly sliced rounds of potatoes cooked in cream, sometimes with cheese but often without. This potato gratin includes a generous amount of Gruyère cheese, and I wouldn’t want it any other way! The recipe is lightly seasoned with garlic, pepper and nutmeg, and the end result is just… magic.

If you would love a moment of happy silence at your bustling holiday meal, serve this recipe. I have literally watched people go quiet upon their first bite. That’s when I know a recipe is just right!

You can also can prepare this recipe in advance, which is a big plus for a full-course meal. This dish would be welcome at Thanksgiving, Christmas, Easter, or any special occasion in between.

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Meet the baked potato of my dreams! These baked potatoes are fluffy on the inside and crisp on the outside. They’re exactly the kind of baked potato I’ve been craving. If you share my definition of what a baked potato should be, you could call these potatoes perfect.

I baked potatoes every which way to arrive at this recipe. I tried various baking temperatures, different crisping methods, and even analyzed how and when to slice open those beautiful baked spuds.

If you’re accustomed to run-of-the-mill baked potatoes, this might sound like a silly amount of effort. But if you have savored the glorious contrast between crispy potato skin and fluffy potato interior, you know there must be a trick to it.

The good news is that baking the perfect potato isn’t complicated when you follow this method. There’s not much better than a piping hot baked potato on a chilly day, so preheat that oven already!

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Well hello, golden potatoes. You are exactly what I crave with dinner after a long day. More redeeming than French fries, yet just as nice.

I’ll admit that it took me quite a few tries to perfect this roasted potatoes recipe. So, I have a few tricks to share today. This method yields substantial hunks of potatoes that are beautifully golden on the outside and pillowy-tender on the inside.

These roasted potatoes are lovely on weeknights and perfect for the holidays, especially when you add the optional rosemary. Sometimes, I load them up with some sour cream, chives, dill, flaky salt and pepper for a variation we could call ranch potatoes. They’re also great with a drizzle of Easy Green Goddess Dressing.

Bottom line, you can’t go wrong with these roasted potatoes. Serve them up!

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Make this Southwestern corn chowder for a cozy dinner at home! This vegetarian corn chowder recipe is fresh, wholesome and delicious. It’s perfect for cool late summer or fall evenings when fresh corn is at its peak. Or, you can make it any time with frozen corn.

I wanted the corn flavor to shine and balanced its sweetness with some Southwestern spice. You’ll find bell pepper, poblano and chili powder in this atypical chowder. I promise you will not miss the bacon.

I purposefully avoided using the heavy cream that you’ll find in most chowder recipes. Heavy cream has a tendency to dull flavors and also makes me feel weighed down. Instead, I blended a bit of butter into the soup (one of my favorite soup tricks) and stirred in some crème fraîche or sour cream at the end. These dairy ingredients offer some creaminess, of course, plus some tanginess that you won’t get from plain cream.

You can easily make this soup dairy free or vegan, if desired. You’ll love the end results either way!

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It’s about time you met this broccoli cheddar soup recipe. It’s rich and indulgent, but not so much that it weighs me down.

My husband declared it the best he’s ever had, and started throwing out one-liners in between spoonfuls:

• “It’s the velvet of the soup world.”
• “All the sin without any of the guilt.”
• “This may be the universe’s best delivery system for broccoli.”
• “It’s like a warm blanket after being outside on a long winter day.”

I tried to make a great broccoli soup six months ago. I gave up after several failed attempts, and recently tried again after discovering Sarah Jampel’s method in Bon Appétit. Thank you for showing me the way, Sarah.

I have high standards for broccoli cheese soup. I wanted soup that met the following qualifications:

• Sufficiently green and full of fresh flavor
• Cheesy!
• Luxuriously smooth but with some texture from tender florets
• Preferably free of flour and heavy cream

I wanted all that, and I didn’t want to feel like I was eating a bowl of queso (don’t get me wrong, sometimes that’s exactly what I want to eat). This recipe checks all the boxes!

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You know how most vegetable soups are pretty tired and “blah”? Not this one! This hearty homemade vegetable soup is full of fresh, wholesome flavors.

I’m excited to share this vegetable soup recipe with you. It’s honestly the best I’ve ever had, and I hope you’ll agree. You just might have all the ingredients you’ll need to make this easy soup on hand already.

I can think of so many reasons to make this soup. Warm up with a big bowl of veggie soup on a cold day. Make it for someone who’s under the weather. My husband has a cold and it’s snowing outside as I type, so this soup is just what we need right now.

Prepare a batch and you’ll have a healthy side dish ready to go for the rest of the week. This soup is a great way to lighten up heavier meals, especially as we get into the holidays. Did I mention that it’s vegetarian, vegan and gluten free for all to enjoy?

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