An elevated, crispy potato dish.

A cozy baking project.

Chef Rafe Vencio swaps potatoes for sweet shredded carrots and earthy beets in these crispy, ruby-hued latkes, served with smoked salmon and a build-your-own spread of toppings.

Zesty potato salad with green garlic, sumac, and tangy dill pickle brine.

Who knew there were so many ways to use squash!

Chef Veda Sankaran roasts carrots until tender and caramelized, then glazes them with melted ghee, honey, and turmeric for a golden, gently spiced side dish for New Year's Day and beyond.

A tangy salad fills baked potato skins for a hand-held appetizer.

Whole baking apples are packed with browned sage sausage, onion, and currants, then basted in reduced apple cider for a cozy, savory fall breakfast or side dish.

We recommend using fresh-picked apples for the best results.