Root Vegetables

NYT Cooking: Perfect for Hanukkah or any time of year, these latkes bring out the pure flavor of potato, because that is basically the only ingredient in them. Making latkes can be a last-minute nightmare, with overeager cooks putting too many patties in hot oil, thus taking longer to fry and resulting in a greasy mess. But these can be prepared in advance. This recipe, adapted from the chef Nathaniel Wade ...

NYT Cooking: The chef André Soltner served this classic warm onion tart almost every day for 43 years at Lutèce, his world-famous restaurant in New York City. It was for a whole generation the pinnacle of elegant French cuisine in the United States, and yet the tart is straightforward and uncomplicated, rustic and refined all at once. Let the onions slowly caramelize — don’t hasten the cooking by jacking up...

"Not only is this Syracuse salt potatoes recipe one of the most delicious ways to cook baby spuds, it's also one of the most interesting. I generally don't like when people watch me cook their food, you know, in case anything gets dropped (#5secondrule), but these are kind of fun to do in front of guests; just to see that look of shock in their eyes, as you dump in all that salt."

Smashed Potatoes Recipe (VIDEO) - NatashasKitchen.com

These vegetarian (and easily made vegan) tacos come together quickly, even with a homemade salsa and pickled radishes for garnish, with Anita Lo's smart recipe.

Tartiflette recipe - Preheat oven to 200°C. Heat oil in a shallow casserole over medium heat. Add onion, garlic, bacon and pancetta and cook until onion is soft (8-10 minutes).

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Roasted parsnips for dessert? Yes. This three-ingredient Big Little Recipe is perfect for fall, especially Thanksgiving.

This dish is inspired by aloo chaat, an Indian street-food that has many regional variations, all of which are not for the fainthearted because they are loaded with sweet and sour and a fair bit of crunch.

I think that gratins get a bad rap. I mean, if you’re ordering them in restaurants, swimming in layers of triple creams and crusted with four different varieties of cheese, they might even (m…

Thinly sliced potato ribbons are visually stunning, and a comforting echo of the flavors of a Sunday roast chicken.

How to cook parsnips

Turn chickpeas with their aquafaba into the lightest oil-free hummus. Hetty McKinnon adds roasted carrots & za'atar oil for a quick vegetarian dinner.

For perfect golden french fries that are golden and crunchy and fluffy white on the inside, soak them to get rid of the excess starch.

Gratins are a low-maintenance, high-payoff way to potato.

Australian Gourmet Traveller recipe for Rosemary-glazed carrots with barley pilaf