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.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Like Sri Lankan cashew curry and vegan stuffed shells.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Filberts, goobers, scaly bark nuts: Explore the world beyond almonds in this guide.