Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red...

The heat of horseradish plays up the turnips’ and potatoes’ earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

No southern holiday meal would be complete without sweet potatoes, and this simple twist on old-fashioned candied yams tastes bright and full of nuance.

A traditional Easter dinner takes on an appealing drawl.

From haystacks to hoppel poppel, a cross-country tour of America’s best fried potatoes.

We tried all kinds of potatoes, mashing tools, even cooking methods.

These potatoes get their stylishness from a series of thin parallel cuts that allow the butter to run inside and the exposed edges to fan slightly and become crisp.

We roasted a whole head of garlic for this recipe even though it’s more than needed—the leftover cloves are so versatile to have on hand.

Shake off the final chill of winter with a hearty lamb stew surrounded by spring vegetables.

You may be curious about why we chose to include edamame (fresh soybeans), which are often associated with Asian cuisine, in this all-American succotash recipe. Soybeans are actually a patriotic legume: They’re the second largest crop produced...