This recipe is inspired by a dish served at Bobby Flay’s Mesa Grill, in New York City.

This traditional Andean soup, warm with potatoes, milk, and cheese and bright with cumin and avocado, may be the ultimate comfort food.

This traditional Andean soup, warm with potatoes, milk, and cheese and bright with cumin and avocado, may be the ultimate comfort food.

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.

Reusing tempers the garlicky heat of spicy kimchi (Korean pickled cabbage) with mellow sweet potatoes in this beautiful balancing act.

Since cheese is a natural with both potatoes and cauliflower, incorporating a little Fontina and parmesan into the purée adds a nutty goodness, without overpowering it with richness....

If you’ve never had pale-fleshed Japanese sweet potatoes before, you’ll be surprised by their subtler, drier flesh, which tastes unmistakably of chestnut.