potatoes

We couldn't agree more with Food Orleans: the sight of grass-green asparagus is a sure sign of Spring.

Do you love asparagus like I do? 'Cause I really, really love it. I also love that it's a harbinger of spring eating, and even though we can technically buy it at the store year-round, I try not to. Waiting until the spring for asparagus is one of the first seasonal-buying lessons I learned when I started learning to cook. Plus, I like the fact that I can get excited about a vegetable.

It's like the beauty pageant version of broccoli. The diva of the vegetable world. I scan the market for its stalks as if I were checking for grass shoots. It's tall and lean and might be usable as a paintbrush, in a pinch. Plus it's awesome in salads of all kinds, especially this yummy potato salad full of herbs and lemony, light flavors. All it needs is a quick steam and a plunge in some ice water to set the color, and you've got spring in a bowl!

For her creole-inspired asparagus and potato salad recipe, keep reading.

Hot off the South Beach Wine & Food Festival, I scoured the Miami International Airport terminal for some viable food options, as I was still — believe it or not — hungry. But my choices were extraordinarily slim, unless I wanted to grab a three-inch-thick slice of pizza sitting under a heat lamp or a pile of greasy lo mein from Manchu Wok.

I continued walking until I came upon an eatery with the Spanish name La Carreta, which translates as "The Cart." I was getting down to the wire on time, so I hastily ordered a salad. That's when I spotted a machine full of empanadas. "What's that?" I asked the guy behind the counter, pointing to a round, puffy fritter. "Oh, it's a Papa Rellena — I like them very much and think you will, too," he told me.

He couldn't have been more spot-on — "loved" would've been a better word. It was shepherd's pie meets hush puppy, a battered exterior followed by a layer of impossibly creamy potato and a center of cumin-scented ground beef. I instantly regretted not having bought another. And as I settled into my plane seat with the latest edition of Saveur, I instantly regretted not adding a Cuban sandwich on top of that. Sigh. Anyone down to go to Miami this weekend?

All of the richness that comes with the month of December is wonderful and delicious, but some days I just need a break from it all. I still want something filling and flavorful that will satisfy me. That's where legumes come into play for me – specifically, lentils. This salad incorporates classic French flavors, including whole grain mustard, onions, carrots, parsley, and french lentils. I added steamed potatoes because I wanted the salad to be slightly more substantial and have variation of texture, but this is definitely optional.

This salad is much, much better cold and on the second day when the flavors have had a chance to party together overnight in a refrigerator. It makes for a great protein-packed lunch, and you'll find yourself craving it all hours of the day. For the recipe, keep reading.

If you find yourself drowning in russet potatoes after Thanksgiving – I know I usually tend to buy way too much – fret not. Here's a creative way to use them up. Mash them, and then bake them with a cheesy, breadcrumb crust for a crunchy, creamy, and indulgent dish. You can also use any leftover mashed potatoes you have from your holiday feast and just skip a few of the recipe steps! Keep on going for the recipe!

If you've visited Spain, chances are, you've sampled patatas bravas. They're a standard tapa at just about every restaurant: a fried, bite-sized piece of potato, that's smothered in a slightly spicy paprika- and mayonnaise-based sauce. I fell in love with the simplicity of the dish years ago, but only recently tried to re-create this classic dish in my own kitchen.

Traditionally, the potato pieces are deep fried, but I skipped the frying to keep this tapas recipe a touch healthier, and so my house wouldn't smell like a fast food joint. Instead, I achieved a crisp and golden potato using a hot oven and potatoes coated in olive and canola oils.

While the spuds cooked, I made the dipping sauce, which is a piece of cake if you employ the food processor. To present this dish, either drizzle the sauce over the potatoes, or serve it as a finger food, with a plate of golden potatoes and the sauce in a small bowl on the side. Get ready for a taste of Spain when you read more.

There are thousands of potato salad variations out there, but sometimes nothing beats good, old-fashioned classic potato salad. You know what kind I'm talking about: the potato salad that's coated in a creamy mayonnaise dressing and dotted with hard-boiled eggs.

Sure, you can pick it up at every grocery store and deli in America, but why not whip up a large batch of it at home? This recipe is straightforward: you boil some potatoes and toss them with a bunch of chopped veggies and a mayo-mustard sauce.

Although capers aren't a traditional ingredient, their salty, briny quality is welcomed in this salad. Prepare it a day in advance, so the potato salad has plenty of time to chill. For my favorite recipe, keep reading.

I am obsessed with sweet potatoes. Steam them, bake them, grill them, or mash them, and I will eat them. When I went to grab a couple to roast in the oven, I was shocked to find that one of my taters had sprouted, and not just tiny little white eyes — there was a full blown plant emerging from the skin. Before cutting into the orange flesh to prepare for dinner I stopped to think— is it safe to eat potatoes that have sprouted this much?

Keep reading to find out if sprouted spuds should be cooked or tossed.