The secret to this simple recipe is using the best carrots you can find; taste them to make sure they are sweet and full of flavor.

Here’s a hearty vegetable soup that doesn’t take as long to make as the classic but is better than what you’ll find in a can.

A crisp potato cake would be tempting enough—even without the surprise of garlicky kale sandwiched between its layers.

Think of this as the Peruvian answer to fries and ketchup.

If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite.

This light chowder with a subtle note of smokiness really lets the scallops shine.

Galatopita, or milk pie, has a crisp phyllo crust and a dense, satisfying custard filling made with semolina flour. It is among the dairy specialties of Epirus and Thessaly; we like this version from Ioannina....

This variation on steak frites spices up the steak and gives a garlic boost to frozen fries.

This simple, two-ingredient blend yields a soft, powdery sugar perfect for sprinkling over desserts.