Root Vegetable
Beets With Pecorino, Pecans, and Shishito Peppers
If using different types of beets, separate them when roasting and tossing to keep the colors from bleeding.
Fried Potatoes with Tomato-Chipotle Sauce and Aioli
Four Horsemen’s glorious take on patatas bravas requires cooking the potatoes three times (once blanched, twice fried). We wouldn’t make you go through all that if it wasn’t worth it.
Twice-Roasted Sweet Potatoes With Hot Honey
This recipe embraces the incredible natural sweetness of sweet potatoes but gives it a spicy edge.
Easy Slow-Cooker Pot Roast
I used to shy away from making pot roasts for my family because choosing the right cut of beef among all the various cuts seemed overwhelming. Take it from me, picking up a relatively inexpensive chuck roast (like the one I use here) provides a moist, juicy, and tender roast every time.
Egg Curry with Tomatoes and Cilantro
While this easy curry is super satisfying served over rice or with naan, we wrapped it in some leftover crepes for a convincing dosa-like experience.
Pickled Easter Eggs
Pickled eggs, vibrantly colored and flavored with assorted vegetables and spices, are an upgrade to standard hard-boiled Easter eggs and make for a delicious holiday appetizer.
The Onion Chopping Shortcut That's Already in Your Kitchen
What to do if you've got a decent amount of onions to chop and are short on time or—gasp!—just don't feel like chopping them by hand? Turn to the food processor.
Pork Enchiladas Rojas
These richly-spiced enchiladas are a totally worthwhile weekend cooking project.
Salmon With Potatoes and Horseradish Yogurt
Roast salmon in a low oven for about 30 minutes while you whip together a quick tarragon potato salad and yogurt sauce to serve alongside.
The Superfood You Didn't Know You Could Add To Smoothies
Kale and berries are great, but there's another superfood that you can add to your smoothies for color, vitamins, and sweetness. (And no, you don't have to cook it first.)
How to Make Beef Bone Broth
Skip the boxed stuff and get our recipe for super-nutritious, deeply flavorful beef bone broth.
Quick Sweet Potato, Mushroom, and Black Bean Burrito
This hearty burrito comes together in just 22 minutes, but it's still full of flavor.
Rack of Lamb With Potatoes and Carrots for Two
This elegant little dinner of lamb, miso butter–basted potatoes, and honey-glazed carrots is the perfect size for two.
Epi's 50-Ingredient Super Bowl Nachos
For Super Bowl 50, go all-out with our epic 50-ingredient nachos, or choose just one of the (much-simpler) five “zones” to make for game day.
Rigatoni With Brussels Sprouts, Parmesan, Lemon, and Leek
If your largest skillet isn’t large enough to hold 12 oz. pasta and toss everything together, dump the mixture back into the pot from cooking the rigatoni and toss.
Pasta e Fagioli With Escarole
Don’t toss out your Parmesan rind. Use it to flavor the beans and broth for this comforting classic.
Sausage Meatball Sandwiches
We like the combo of spicy and sweet Italian sausage, but use any uncooked sausage you like—merguez or chorizo would work.
Sour Cream and Scallion Drop Biscuits
All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
The 30-Second Trick to Making Garlic Extra-Garlicky
The flavor you get with this technique isn't just good—it's grate.
Baked Peas with Tarragon, Yogurt, and Pistachios
Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.