Add Yahoo as a preferred source to see more of our stories on Google. If you love potatoes and can't live without them for breakfast, lunch and dinner, then you're probably well acquainted with the ...

With Thanksgiving on the horizon, and the marathon cooking sessions many undertake about to begin in earnest, one new cookbook is here to challenge some of the assumptions that underlie the holiday — ...

Hot take: Crispy smashed potatoes are the ultimate form of potato. Sure, mashed potatoes get all the glory, but there’s something about these creamy in the center, crisp on the outside twice-cooked ...

There are nearly as many ways to prepare a potato as there are varieties of potatoes. But the success of any potato recipe depends in part on the type of potato you use. For example, unless you want ...

Cured salmon roe—or caviar—is one of the Salmon Sisters’ (Emma Teal Laukitis and Claire Neaton) favorite products to stock in their fish shop. The glossy little orbs burst with briny-sweet oils, ...

From New York Times Cooking: The simple act of browning butter takes this holiday mainstay from simple to superb in a matter of minutes. Russet potatoes are the perfect blank canvas for the toasty, ...

Preheat oven to 375 degrees F. Cut off top third of garlic head. Place garlic head and top in sheet of foil; drizzle cut sides with oil. Reassemble head; wrap in foil, crimping and sealing tightly.

Marcia Kiesel, a former Food & Wine test kitchen supervisor, is an experienced chef and recipe developer who graduated from the Culinary Institute of America. She co-authored the cookbook Simple Art ...

If you love potatoes and can't live without them for breakfast, lunch and dinner, then you're probably well acquainted with the more popular Yukon Gold and russet potato varieties. Now it's time to ...