[Photograph: Leela Punyaratabandhu] For maximum flavor, it is best to use bone-in pieces of chicken in this curry. The dried spices are optional, but recommended. Note: Massaman has several spelling variants. Look for anything resembling "massaman" or "masman" on the... More

When it comes to satisfying soups made with a bunch of pantry staples, we all have a lot to learn from the Spanish. Whereas I see stale bread and too much garlic, they see gazpacho. And where I see a mishmash of potatoes, almonds, and a little bit of ham, Anya von Bremzen in The New Spanish Table sees a remarkably filling potato soup with fried almonds. More

[Photograph: Max Falkowitz] Consider this a template recipe for making Turkish burek, which come in all shape and filling combinations. Use high-starch russet potatoes for a creamy mash, and, if you can find it, young kasseri cheese (you can substitute... More

For creamier potatoes with a slightly less crisp crust, substitute Yukon Gold potatoes for russets. Duck fat, turkey fat, or chicken fat will give the best results, but bacon fat or olive oil will work well. More

Adapted from Amanda Hesser's The Essential New York Times Cookbook, this Spanish accented croquette recipe came from Melissa Clark's A Good Appetite column. Inspired by a glut of leftover mashed potatoes from Thanksgiving, Clark mixed them up with little chunks of salty Serrano ham, smoked Spanish paprika, and sweet-spicy piquillo peppers. Rolled in flour, dipped in egg wash, and finally dusted in breadcrumbs, the little croquetas fry up with a beautifully crisp crust and soft, smoky centers filled with creamy potato dotted with diced ham and pepper. More

Turkey sandwiches are a Thanksgiving classic, but sometimes bread just isn't what you're looking for. Potato croquettes made of leftover mashed potatoes, filled with the classic sweet and savory combination of turkey and cranberry, are coated with breadcrumbs and fried until crisp. More

Pumpkin is on everyone's mind (and porch) today, but while there are many great recipes for pumpkin pies, cakes and waffles, there are fewwe great savory pumpkin recipes. The inherent issue with pumpkin is that it's rather sweet, and can tend towards mushy or even slimy if prepared wrong. Tempering the sweetness of the pumpkin with dense Yukon gold potatoes and salty pancetta turns a fantastic ingredient once relegated to soups and sweets into the star of brunch. More

All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá. More

Photograph from scaredy_kat on Flickr Roughly 80 percent of the population of India is vegetarian, so why is a burger one of the most popular fast foods there? Well, it's not a burger in the traditional sense, it's vada pav,... More

The spicy chili sauce and potatoes part of this recipe seemed like a great way to zazz up tacos. At first, the type of cheese didn't seem important. I pulled a recipe from Recipe Gullet that said Monterey Jack would... More