A mountain of skinny, crispy fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice, shoestrings are fried only once.

With golden cheese that yields to an abundance of roasted vegetables, this gratin is an ideal side dish.

Little bites of cauliflower add wonderful texture to this open-face omelet; salty-tangy feta gives it character.

Transforming this power grain into crisp cakes topped with a rustic sauce and softened mozzarella creates another compelling reason to love it—it just tastes so good.

If you read Edna Lewis’s cookbooks, you will come to understand that southerners do not boil their vegetables to death.

Like it or not, cucumbers and radishes have become virtually seasonless. This salad provides a lively, refreshing counterpoint to a rich meal.

One of the things we love about pesto is its versatility: Peas can take on basil’s traditional role without missing a beat.

The toasted crumbs on top have a cheesy crispness, and the pasta beneath is creamy and rich. Kids will appreciate the individual servings, but the recipe makes plenty, so why not pour the extra into a baking...

These mashed-potato patties from the mountains of Ecuador have a crisp exterior and a warm, cheese-laced pillowy middle.

This all-raw salsa can be thrown together in just ten minutes.