The secret to making perfect mashed potatoes–the sort of classically creamy, fluffy mashers that are the stuff of comfort food fantasies—is starting with the right spuds. Waxy potatoes, which are high in moisture and low in starch, have full-bodied flavor that adds depth of character, and they hold up well when boiled, but they tend to get gluey when mashed. Starchy potatoes, on the other hand, are more one-dimensional in flavor but are better at absorbing moisture, which means that they whip up beautifully. I use midrange potatoes, such as Yukon Golds, russets, or round purple-skinned Caribes, which allow me to take advantage of the best of both worlds.
Turn humble onions into this thrifty yet luxe pasta dinner.
As energizing as an energy bar, with a much simpler ingredient list.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
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.