Sheet-Pan Salmon and Potatoes

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Greek-Style Pork Spareribs with Grilled Lemons

Michael Symon’s Greek-style pork spareribs are the perfect combination of crusty, meaty and nicely charred. They’re even better with a squeeze of grilled lemon.

3 hr

Greek Salad

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

15 min

Fruit Salad

A bit of sugar and lime makes a standout fruit salad: The duo accentuates fruit’s flavors and sweetness while creating a syrup to gloss the fruit. Massage lime zest into the sugar so its oils release, then stir mixed fruit with the lime sugar and some lime juice. Taste and tweak until the result is electric. You could also add chopped mint or basil, ground cinnamon or coriander, vanilla bean seeds, chile flakes or grated fresh ginger.

20 min

Sheet-Pan Lemon Chicken and Potatoes

Inspired by Greek lemon potatoes, this sheet-pan dinner features garlicky chicken thighs roast to a crisp and blessing the potatoes with flavor and shine.

Stone Fruit Caprese

A standout caprese starts with great fruit. You need ripe tomatoes to weep juices, which then mingle with grassy olive oil and milky cheese to make your dressing. Basil adds freshness, black pepper and flakes of sea salt add crunch, and that’s it, a perfect combination. But if the stone fruit options are looking better than the tomatoes at the market, you can use them instead. They’re similar in flavor to tomatoes, but need cajoling to relinquish their juices. By letting sliced fruit macerate with salt, sugar and lemon juice, their fruitiness becomes more electric and their juices pool on the plate. Start with fruit you can smell and pair it with equally quality ingredients. Caprese is more about shopping than cooking.

20 min

Potato and Egg Pie with Bacon and Crème Fraîche

This potato and egg pie is perfect for a weekend brunch. Get the recipe at Food & Wine.

9 hr 45 min

Colcannon With Crispy Leeks

An Irish dish of mashed potatoes and greens, colcannon is one of the most nourishing, comforting dishes you could make. The fried leeks aren’t traditional: Usually, the alliums are stewed more slowly in butter, if they’re used at all. But they lend a deeper flavor, and a crisp, savory finish. For a full meal, crown it with a fried egg or some smoked salmon, or serve a simple green salad on the side. (This recipe is part of the From the Pantry series, started in the days after the coronavirus lockdown.)

45 min

Best Breakfast Potatoes Ever

Garlic Parmesan Hashbrowns

Crispy, golden hashbrowns flavored with garlic powder and freshly grated Parmesan. Partially boiled potatoes are shredded, bound with egg and cornstarch, frozen briefly for firmness, then shallow-fried until crunchy—perfect for breakfast or as a side.

Crispy Smashed Potatoes With Parmesan and Herbs

Crisp on the outside and creamy in the center, these smashed potatoes are a delightfully simple upgrade to your typical roasted stud.

Potato Waffles with Avocado & Egg

Crispy, cheesy potato waffles topped with creamy mashed avocado and a runny fried egg for a simple, satisfying breakfast or brunch. Quick to make with a boiled potato, shredded cheese, and a few pantry staples.