A handful of pantry necessities and one pot are all I need for a dish that is spicy and sweet and substantial. I don't need anything else but crispy-soft potatoes, smoky-charred chorizo, and candy-sweet shallots. Plus, leftovers make a to-die-for potato salad with an extra drizzle of extra virgin olive oil, or Spanish omelet. More

[Photograph: Max Falkowitz] Charnushka is great in spice blends and complex simmered dishes, but it's simpler dishes like these that show off all it can do. Here it's used as a substitute for black pepper as a more interesting, less... More

I have a thing for hash browns. I love the crisp edges and the deep oniony bite. This recipe adapted from Gourmet tosses in some Spanish chorizo for some extra meatiness, and some smoked paprika to really bring things home.... More

These might be a little fussy for Thanksgiving when you've got a table full of side dishes but try them next time you roast a chicken.... More

[Photographs: J. Kenji Lopez-Alt] About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with his wife. Got a suggestion... More

In The Good Stuff Cookbook Spike explains that he uses Red Bliss potatoes for a few reasons: Their thin skin is edible and does not need to be peeled, they cook faster, and their flavor is sweeter than the traditional Russets. Still a bit skeptical, I heated up a big pot of oil and started slicing my potatoes into fries. More

It was just as good hot as it was cold, and it didn't turn to mush, as potato salads are wont to do. A double batch of this Potato Salad with White and Green Beans served 12 people at a rainy backyard barbecue, and even a few office lunches for the days following. I will be making it again. More

Although not technically fries, these grilled spuds have all the qualities of any good fry—a nice crunchy exterior paired with some fluffy insides, but with the added flavors that a little smoke and char from the grill brings to the party. Quick and tasty, they're a perfect side to go with most meats coming off the flames More

It's not often, but sometimes I just need to revel in greasy diner fantasy with only meat, eggs, and fried potatoes involved. The trick is to get as many ingredients as possible fried in the sausage fat. Apparently Emeril shares this fantasy with me. This recipe adds a slight Creole twist to this diner classic. A little green bell pepper gives it a nice freshness, and the sprinkling of Creole powder adds some kick. More

More than meets the fry: Check out the science here. About the author: After graduating from MIT, J. Kenji Lopez-Alt spent many years as a chef, recipe developer, writer, and editor in Boston. He now lives in New York with... More