A classic from the French repertoire, pommes Anna features thinly sliced potatoes that are layered in an eye-catching circular pattern and baked in a generous amount of butter. The result is a melt-in-your-month “potato cake” with crisp golden edges that is then flipped upside down onto a serving plate. It’s an easy, yet show-stopping side…

As the saying goes, if it’s not broken, don’t fix it. I agree with this philosophy, but with one caveat: You can always add more cheese—especially when making a potato gratin. Potato gratin is a cheese lover’s gift, with ultrathin layers of sliced potatoes blanketed in oozing cheese, cream, and, yes, more cheese. It’s a…

Popcorn salad is a star at picnics and barbecues all across the Midwest. Undeniably curious in both title and texture, popcorn salad is a surprisingly delicious retro side dish whose satisfying crunch will keep you going back for more. How to Make Popcorn Salad Popcorn salad is as easy as tossing a handful of ingredients…

Have you ever had agedashi at a Japanese restaurant? I can’t get enough of this dish. Tofu pieces are quickly sautéed in hot oil until each side is golden brown and crisp. Presented on a simple rectangular platter, the agedashi is accompanied by a sweet sauce of dashi, mirin, and soy sauce broth. No matter…

Here’s the perfect recipe to serve at your next get-together. It’s quick and delicious. The shrimp takes in all the wonderful flavors of the garlic and has a bit of zip from the added chile flakes. Not only is this a stellar appetizer, but it can also be served with rice or salad as a…

When we’re talking about potato dumplings, there will be many opinions on the “correct” way to make them. For German potato dumplings, there are a few schools of thought. There are some who swear that a pinch of ground nutmeg is the best seasoning, while others think that dried marjoram is the way to go….

These dreary months of cold, damp weather is reason enough to cook up something full of comfort and deep, rich flavors. That’s why I love this dish. It can be the sidekick to many main entrees. Recently, I roasted a goose and served this alongside to rave reviews. A savory and comforting winter dish, this…

I cannot get enough of cilantro. When ordering out, I’m always missing the floral and citrusy notes of the fresh herb. So yes, I may call for one whole bunch of it in this cilantro-lime rice recipe, but don’t knock it until you try it! If you love Chipotle’s cilantro-lime rice, you’ll love this version—it’s…

In this recipe, salt does double duty: Not only does it give the potatoes their salty taste, but it also gives them their creamy texture. There’s a lot more salt dissolved in the super-salty boiling water than there is in the raw potatoes. So, as the spuds cook, some of that dissolved salt moves from…

The plantain is a staple in Latin American cuisine. Sometimes referred to as the macho banana, it’s a member of the banana family, but quite different from the ubiquitous sweet yellow Cavendish most common in North American grocery stores. (Fun fact: There are more than 1,000 varieties of bananas.) Besides tending to be bigger, the…