Potatoes & Yams | Saveur

Moussaka (Greek Eggplant Casserole)

Aglaia Kremezi — Mon, 18 Mar 2019 22:29:15 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

A good moussaka is “one of the most fabulous things you can eat,” according to Aglaia Kremezi, author of Mediterranean Hot and Spicy. Her recipe for the Greek eggplant casserole, inherited from her mother, is a labor of love requiring sautéing, frying, boiling, and baking—but it’s well worth the trouble. The components (meat sauce, béchamel, and fried eggplant and potatoes) can be prepared the day before assembling.

Yield: 8-10

Time: 4 hours 40 minutes

2 cups plus 3 Tbsp. extra-virgin olive oil, divided
6 bay leaves
2 cinnamon sticks
1 large yellow onion, finely chopped
2 lb. ground beef
¼ cup tomato paste
1½ tsp. ground cinnamon, divided, plus more for dusting
½ tsp. freshly grated nutmeg, divided
¼ tsp. ground cloves
1 Tbsp. red wine vinegar
1 tsp. sugar
One 28-oz. can whole peeled tomatoes in juice, crushed
Kosher salt and freshly ground black pepper
8 Tbsp. unsalted butter
1 cup all-purpose flour
4 cups whole milk
4 large eggs
3 large eggplants, sliced into ¼-in.-thick rounds
5 medium russet potatoes, peeled and sliced into ¼-in.-thick rounds
1 cup coarsely grated graviera cheese, or Gruyère
Freshly ground black pepper

Instructions

To a large pot set over medium-high heat, add 3 tablespoons of the oil, the bay leaves, cinnamon sticks, and onion and cook, stirring frequently, until soft, 5–7 minutes. Add the beef and cook until browned and all the liquid has evaporated, about 30 minutes.
Add the tomato paste, 1¼ teaspoons of the ground cinnamon, ¼ teaspoon of the nutmeg, and the cloves and cook until beginning to brown, about 2 minutes. Stir in the vinegar, sugar, tomatoes, and 2 cups of water and bring to a boil. Turn the heat to medium-low, partially cover, and cook, stirring occasionally, until nearly all the liquid has evaporated, about 1½ hours. Remove from the heat, then discard the cinnamon sticks and bay leaves. Season generously with salt and black pepper and set aside.
Meanwhile, make the béchamel: In a medium bowl, beat the eggs. Melt the butter in a medium pot set over medium-high heat. Whisk in the flour and cook until light golden, about 2 minutes. Whisk in 1½ teaspoons of salt, the milk, and the remaining cinnamon and nutmeg. Cook, whisking frequently, until thick, about 10 minutes. Ladle about 1 cup of the béchamel into the egg, then whisk to combine. Pour the egg mixture back into the pot, then whisk until smooth. Remove from the heat and set aside.
Position a rack in the center of the oven and preheat to 350°F. To a large skillet set over medium-high heat, add the remaining oil. Lightly dust the eggplant slices with cinnamon slices. When the oil is hot and shimmering, working in batches, fry the eggplant (turning once) until soft and golden brown, about 10 minutes. Transfer to a paper towel-lined plate.
Bring a large pot of salted water to a boil, then add the potatoes and cook until barely tender, 8–10 minutes. Drain and transfer to an ice bath. When cool, drain and set aside.
On the bottom of a 10-by-14-inch baking dish, spread 1 cup of the béchamel. Sprinkle with ⅓ cup of the graviera. Spread the potatoes evenly over the cheese, then cover evenly with the eggplant. Pour the meat sauce over the top, then spread with the remaining béchamel. Top with the remaining graviera. Bake until bubbling and golden brown, about 1 hour.

Around the World in 26 Eggplant Recipes

Photography by Matt Taylor-Gross

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Yogurt and Chips

Ellen Fort — Fri, 23 Jun 2023 16:19:53 +0000

PHOTOGRAPHY BY MURRAY HALL; FOOD STYLING BY JESSIE YUCHEN

It’s always Snacky Hour somewhere, at least according to snack-obsessed SAVEUR senior editor Ellen Fort. Follow along as she discovers the best bites that fall outside the confines of breakfast, lunch, or dinner. Savory, salty, spicy, sweet, sour: everything’s fair game during Snacky Hour.

Salty, crunchy potato chips are absolutely drenched with yogurt in this Iranian snack that couldn’t be easier to make. Homa Dashtaki, author of Yogurt and Whey: Recipes of an Iranian Immigrant Life and founder of Brooklyn-based yogurt company White Moustache, calls it “indecently delicious,” suggesting that it’s equally at home served as an appetizer at a dinner party as it is consumed in front of the TV. Dashtaki recommends opting for a plain, unstrained yogurt rather than a thick Greek-style yogurt—to ensure maximum coating on the chips. For this recipe, I took inspiration from Dashtaki’s recipe for shankleesh labneh, and added in za’atar, salt, and Aleppo pepper for a little spice. I like to add a splash of good olive oil and another sprinkle of Aleppo at the end for good measure.—Ellen Fort

Yield: 4

Time: 5 minutes

4 cups plain yogurt
1 8-oz. bag potato chips
2 tsp. kosher salt
1 ½ tsp. Aleppo pepper powder, plus more to taste
1 tsp. za'atar
Extra virgin olive oil, to taste

Instructions

In a medium bowl, stir together the yogurt and Aleppo pepper powder, then stir in the salt and za’atar.
To medium bowl, add the chips. Pour the seasoned yogurt over the chips to completely coat them. Drizzle with olive oil and Aleppo pepper to taste. Serve immediately.

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Vichyssoise

Louis Diat — Thu, 15 Dec 2005 10:00:00 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

Credited with the invention of this famous chilled potato leek soup, Chef Louis Diat of New York City’s original Ritz-Carlton Hotel once prepared eight portions of the dish to be delivered to the Manhattan townhouse of Sara Delano Roosevelt, Franklin D.’s mother—and enclosed this vichyssoise recipe. The best potatoes to use for something like vichyssoise are low-starch varieties, such as Yukon Golds, which will retain their creamy flavor and velvety texture even after a long cooking and double-straining process.

Yield: 8

Time: 3 hours 40 minutes

4 Tbsp. (2 oz.) unsalted butter
4 leeks, white and light green parts only, thinly sliced
1 medium onion, thinly sliced
5 medium potatoes (about 2¼ lbs.), peeled and thinly sliced
Kosher salt
2 cups whole milk
2 cups light cream
1 cup heavy cream
2 Tbsp. finely chopped chives

Instructions

In a large pot over medium-low heat, melt the butter. Add the leeks and onion and cook, stirring occasionally, until soft but not browned, about 20 minutes. Add the potatoes, 4 cups water, and salt to taste, and turn up the heat to high to bring it to a boil. Turn down the heat to medium-low, and continue cooking, stirring occasionally, until the potatoes are soft, 50–60 minutes.
Set a fine sieve over a medium bowl and strain the soup, pressing and scraping the solids with a spoon. Wipe the pot clean and return the strained soup to it. Whisk in the milk and light cream, bring the soup to a boil over high heat, then remove from heat and let cool.
Set the sieve over a medium bowl and strain the soup again, pressing and scraping with the spoon. Discard any solids that remain in the sieve. Stir the heavy cream into soup, then cover and refrigerate until chilled, for at least 2 and up to 24 hours. Season soup with salt to taste just before serving.
To serve, divide the vichyssoise among soup bowls and garnish with chives.

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Sopa de Maní (Bolivian Beef and Peanut Soup)

Benjamin Kemper — Thu, 13 Apr 2023 13:00:54 +0000

Photography by Belle Morizio; Food Styling Pearl Jones; Prop Styling by Dayna Seman

Welcome to One Pot Bangers, Benjamin Kemper’s weeknight cooking column, where you’ll find our freshest, boldest ideas that require just one pot, skillet, or sheet pan. Busy week? We’ve got you covered with these low-effort, high-reward recipes from around the globe.

If you’ve never heard of Bolivian sopa de maní, or “peanut soup,” you might think it’s in the same gene pool as Taiwanese wedang kacang or West African groundnut stew. But unlike these, the dish’s protagonist is not the peanut but rather fall-apart beef and a vegetable drawer’s-worth of produce. Even so, the peanuts are essential: They thicken the soup while lending it a bass note of umami that will have you going back for seconds.

Though there are as many sopa de maní recipes as there are cooks in Bolivia (not to mention parts of Peru and Argentina), where the dish is a mainstay, the most heavenly version I’ve tasted comes from my friend María Colquehuanca, a La Paz native who’s famous for the dish among her Bolivian family and friends. I love how she browns the dry pasta in oil before tossing it into the peanut-thickened broth, adding yet another layer of nuttiness.

“I got this sopa de maní recipe from my aunt Marina, who comes from Cochabamba,” she told me. “That’s where the peanut fields are, and where the dish is said to have been invented.” María insists that the peanuts be raw and unsalted, and that they be ground to the texture of wet sand. Fried shoestring potatoes or french fries are an optional garnish; they add crunch to an otherwise spoon-soft dish.

Yield: 6

Time: 3 hours

2 lb. cross-cut beef shanks, patted dry with paper towels
2 Tbsp. vegetable oil, plus more as needed
Kosher salt and freshly ground black pepper
½ lb. rigatoni, or any other large pasta
1 large carrot, peeled and coarsely chopped
1 large celery stalk, coarsely chopped
1 large onion, coarsely chopped
1 medium green bell pepper, seeded and coarsely chopped
1 medium turnip, peeled and coarsely chopped
2 tsp. ground cumin
1 tsp. sweet paprika
¼ tsp. cayenne pepper, or to taste
2 garlic cloves, coarsely chopped
½ cup raw blanched unsalted peanuts, soaked in cold water for 20 minutes and drained
2 medium Yukon Gold potatoes, peeled and cut into long batons (like thick french fries)
¾ cup green peas, fresh or frozen
Coarsely chopped parsley, for garnish
French fries or shoestring potatoes, homemade or store bought, for garnish (optional)

Instructions

In a small food processor, pulse the peanuts to the texture of smooth peanut butter and set aside. (Alternatively, pound in a mortar and pestle.)
Season the beef generously with salt and black pepper. To a large pot set over high heat, add the oil. When it’s shimmering and hot, add the beef (in batches if necessary) and cook, turning halfway through cooking, until browned, 8–10 minutes total. Transfer to a plate and set aside.
Turn the heat to medium and add the rigatoni. Fry, stirring frequently, until deep golden brown, 3–4 minutes. Using a slotted spoon, transfer to a bowl and set aside.
To the empty pot, add the carrot, celery, onion, bell pepper, and turnip and turn the heat to medium. Cook, stirring occasionally, until soft and beginning to brown, about 12 minutes. Add the cumin, paprika, cayenne, and garlic and cook until fragrant, about 2 minutes more. Add the reserved beef and peanuts and enough water to cover by ½ inch, then bring to a boil. Turn the heat down to maintain a strong simmer and cook, stirring occasionally, until a fork slips easily in and out of the meat, 2–2½ hours. Season with salt to taste.
Add the reserved rigatoni, the potatoes, and enough water to barely cover. Bring to a boil, then turn the heat to medium and simmer until the pasta is nearly al dente, about 8 minutes. Add the peas and continue cooking until the potatoes and pasta are soft, 5–10 minutes more.
To serve, ladle the sopa de maní into bowls and top with parsley and a handful of shoestring potatoes if desired.

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Roasted New Potatoes with Creamed Spinach and Crispy Garlic

Nigel Slater — Mon, 20 Mar 2023 14:36:48 +0000

Photography by Jonathan Lovekin

This recipe is brought to you by SAVEUR Cookbook Club, our passionate community of food-loving readers from around the globe celebrating our favorite authors and recipes. Join us as we cook through cookbooks new and old, and share your food pics and vids on social media with the hashtags #SAVEURCookbookClub and #EatTheWorld.

New potatoes will roast to a fudgy texture, like little balls of gnocchi. Score them deeply, toast rack style, and they will crisp nicely, too.

Yield: 4

Time: 50 minutes

1 lb. yellow new potatoes, scrubbed
¼ cup plus 1 Tbsp. extra-virgin olive oil
2 Tbsp. sliced almonds, blanched
2 Tbsp. unsalted butter
2 garlic cloves, thinly sliced
3½ oz. (4 cups) spinach, rinsed
1 cup heavy cream
3 Tbsp. grated parmesan
Pea shoots, for garnish (optional)

Instructions

Position a rack in the center of the oven and preheat to 400°F. Hasselback the potatoes by slicing them crosswise at ¼-inch intervals, stopping ¼ inch from the bottom of each potato. Transfer to a rimmed baking sheet, and top with the oil. Toss to coat, ensuring the oil gets between the slices. Arrange in a single layer, season generously with salt and black pepper, and bake, turning the potatoes halfway through, until golden and fudgy, about 45 minutes.
Meanwhile, in a large, dry saucepan set over medium-low heat, toast the almonds, swirling occasionally, until fragrant and lightly browned, 5–7 minutes. Scrape onto a plate and set aside. To the empty pan, add the butter and turn the heat to medium-low. When it’s melted, add the garlic and cook until golden and crisp, 2–3 minutes. Scrape onto the plate with the almonds.
Wipe out the saucepan, turn the heat to medium, and add 3 tablespoons of water and the spinach. Cover and cook until the spinach wilts and turns bright green, about 3 minutes. Drain and run under cold water until cool. Working in batches, squeeze the leaves, pressing out as much water as possible. Transfer to a cutting board and coarsely chop, then add it to the empty pan along with the cream, parmesan, and salt and black pepper to taste. Turn the heat to low and cook, stirring occasionally, until warm, about 2 minutes.
To serve, divide the spinach sauce evenly among four plates, then top with the roasted potatoes and scatter with the almonds and garlic. Garnish with pea shoots if desired.

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Vegetarian Borscht

SAVEUR Editors — Mon, 18 Mar 2019 22:23:07 +0000

PHOTOGRAPHY BY BELLE MORIZIO; FOOD STYLING BY CHRISTINE ALBANO; PROP STYLING BY CARLA GONZALEZ-HART

The best vegetarian borscht recipes are as closely guarded as state secrets. This chunky, beet-based soup, common in countries throughout Eastern Europe, is adapted from a version recorded by the late spy Markus Wolf, better known as the “man without a face.”

Yield: serves 8–10

Time: 1 hour 10 minutes

¼ cup vegetable oil
1 large yellow onion, thinly sliced
2 medium carrots, peeled and coarsely grated
2 large beets, peeled and coarsely grated
4 cup shredded white cabbage
2 medium russet potatoes, peeled and coarsely grated
1 Tbsp. tomato paste
1 Tbsp. sugar
1 Tbsp. white-wine vinegar
3 Tbsp. chopped fresh dill, divided
3 Tbsp. chopped fresh parsley, divided
3 Tbsp. chopped fresh chives, divided
Kosher salt and freshly ground black pepper
⅔ cup sour cream
2 garlic cloves, finely chopped

Instructions

In a large pot, heat the oil over low heat. Add the onion, cover, and cook, stirring occasionally, until just translucent, about 10 minutes. Add the carrots, beets, and cabbage, cover, and cook until tender, about 20 minutes.
Meanwhile, to a second large pot, add the potatoes and 8 cups of salted water. Bring to a boil over medium-high heat, and cook until tender, about 10 minutes. Remove from heat but do not drain.
Add the tomato paste, sugar, and vinegar to the vegetables and cook, stirring, until the sugar dissolves, about 2 minutes. Add the potatoes and their cooking water; continue cooking for 10 minutes. Stir in 2 tablespoons each of dill, parsley, and chives, and season to taste with salt and black pepper.
Serve in bowls, either hot or chilled, and top with sour cream, garlic, and the remaining herbs.

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Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)

Binta Fall and Cherif Mbodji — Tue, 24 Jan 2023 23:00:00 +0000

Photography by Belle Morizio

In Senegal, ndambe, a black-eyed pea stew, is a dinnertime staple—warming, hearty, and filling. Every family that cooks it makes it a little differently; some might add okra or sweet potatoes, while others like to feature meats such as lamb or beef. In their family ndambe recipe, Cherif Mbodji and his mother Binta Fall opt to include lamb. (Mbodji is director of operations and partner at Houston restaurants Bludorn and the just-opened Navy Blue, both joint ventures with chef Aaron Bludorn.)

While dried black-eyed peas are more traditional, this streamlined recipe, adapted from Mbodji and Fall’s version, uses canned ones instead, cutting the cook time substantially.

Red palm oil, derived from palm fruits, is frequently used in African cooking. Because the oil’s production is associated with deforestation concerns on the continent, look for sustainably and responsibly produced palm oil. If you can’t find it, vegetable oil is a suitable—but less flavorful—substitute.

Because the dish tastes better with time, ndambe, traditionally served for dinner, has evolved into a popular breakfast in Senegal, where it’s stuffed inside baguettes as a convenient on-the-go meal. Mbodji and Fall recommend opting for a loaf with a soft, tight crumb—or serving ndambe over rice.

Featured in: “In Senegal, This Hearty Stew Doubles as a Delightful Breakfast Sandwich.” by Megan Zhang.

Yield: 4

Time: 2 hours

1 Tbsp. African red palm oil
10 oz. boneless leg of lamb, cut into ½-in. cubes
2 medium yellow onions, finely chopped
1 medium red bell pepper, stemmed, seeded, and finely chopped
2 medium scallions, finely chopped
½ cup parsley leaves, finely chopped
½ tsp. freshly ground black pepper
1 tsp. kosher salt, plus more
1 Tbsp. tomato paste
2 garlic cloves, finely chopped
2 tsp. smoked paprika
1 Tbsp. distilled white vinegar
3¾ cup drained, canned black-eyed peas, rinsed well
2 bay leaves
2½ cups beef, chicken, or vegetable stock
1 medium red potato, peeled and coarsely chopped
1 baguette, cut crosswise into quarters

Instructions

To a large Dutch oven over medium heat, add the palm oil. When the oil begins to shimmer, add the lamb and cook, stirring occasionally, until lightly browned all over, 2–4 minutes. Add the onion, bell pepper, scallion, parsley, black pepper, and 1 teaspoon salt, and cook, stirring occasionally, until the onions are translucent, 2–4 minutes. Stir in the tomato paste and continue cooking, until the vegetables soften and turn a deep reddish-brown, 10–12 minutes. Stir in the garlic, smoked paprika, and vinegar, cook for 2 minutes, then add the black-eyed peas, bay leaves, and stock. Turn the heat up to medium-high to bring to a simmer, then turn the heat to medium and cook, uncovered and stirring occasionally, until the lamb is tender, about 30–35 minutes.
Add the potato, cover, turn the heat to medium-low, and cook until the potatoes are soft and beginning to break down, 40–45 minutes. Remove from the heat, season the stew with more salt as needed.
To serve, split the baguette quarters and spoon the stew over the bottom halves of the bread. Add the tops to make sandwiches and serve hot.

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Pasta, Patate, e Provola (Cheesy Italian Pasta and Potato Stew)

Katie Parla — Mon, 02 Jan 2023 19:50:37 +0000

Photography by Belle Morizo

This is Southern Italian food at its finest—nourishing, flavorful, and made with only a few affordable ingredients. If your pasta shapes vary a lot in width, boil the thicker pieces a few minutes longer than the thinner ones, so they become al dente at about the same time.

Featured in “Italy’s Little-Known Trick for Using Up Leftover Bits of Pasta,” by Katie Parla.

Yield: 6

Time: 1 hour 30 minutes

¼ cup extra-virgin olive oil
1 garlic clove, finely chopped
1 medium carrot, finely chopped
1 medium celery stalk, finely chopped
1 medium yellow onion, finely chopped
½ tsp. fine sea salt, divided, plus more as needed
¼ cup tomato sauce, preferably homemade
5 medium Yukon Gold potatoes (1½ lb.), peeled and cut into ½-in. cubes
6–7 cups vegetable broth, or water, warmed, divided
1 lb. dried pasta mista corta (or any mix of dried pastas), or ditali
8 oz. young or sharp provolone cheese, coarsely grated (2 cups)

Instructions

To a large pot, add the oil, garlic, carrot, celery, onion, and ¼ teaspoon of the salt. Turn the heat to medium-low and cook, stirring occasionally, until the vegetables are soft but not browned, about 20 minutes.
Add the tomato sauce, potatoes, and remaining salt and cook, stirring occasionally, until the potatoes begin to soften, about 20 minutes.
Pour in 5 cups of the stock, turn the heat to medium, and cover. Simmer until the potatoes are tender when pierced with a fork, about 20 minutes.
Uncover the pot, turn the heat to high, and add the pasta and enough of the remaining broth to cover by 1 inch. Cook—adding more broth ¼ cup at a time as needed to keep the pasta submerged—until al dente, 8–12 minutes. The texture should be like thick, chunky soup.
Remove from the heat, stir in the provolone, and serve.

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Ukoy (Filipino Shrimp Fritters)

Leah Cohen — Tue, 13 Dec 2022 20:26:59 +0000

Photography by Belle Morizio

New York City chef Leah Cohen prepared this crispy, shallow-fried snack for a dinner party with Editorial Director Kat Craddock. Coarsely grating the sweet potatoes using the grater attachment of a food processor helps this quick and savory Filipino snack come together quickly and easily, making it a perfect starter to fire off “à la minute” for hungry arriving guests. Spiced sukang maasim is a Filipino cane vinegar seasoned with onion, garlic, and chiles. The brand Datu Puti is widely available in Asian grocery stores, but if you can’t find it, it’s also available online. Don’t hesitate to buy a large bottle for this ukoy recipe; the product is inexpensive and delicious on all sorts of other fried foods, or even in a bloody Mary.

Featured in: “Shake Off the Winter Blues with Leah Cohen’s Tropical Seafood Feast.”

¼ cup all-purpose flour
1 cup cornstarch
1–2 tsp. kosher salt
¼ tsp. freshly ground black pepper
1–2 tsp. kosher salt
1 tsp. achuete (annatto seed) powder
2 cups peeled, coarsely grated sweet potatoes
1 cup small, peeled shrimp, plus more for topping
½ cup Chinese chives, sliced in 1-in. lengths
Neutral oil, for frying
Spiced sukang maasim (cane vinegar), for dipping

Instructions

In a large bowl, stir together the cornstarch, flour, 1 teaspoon salt, and the black pepper. Whisk in 1 cup of cool water until smooth, then whisk in the achuete powder until the color is evenly distributed. Add the grated sweet potato, shrimp, and Chinese chives, toss gently to evenly coat in the batter, then set aside.
Line a large baking sheet with paper towels and set it by the stove. To a large deep skillet, add oil to a depth of 1 inch and turn the heat to medium-high. When the oil is hot and shimmering, fill a small saucer evenly with about 3 tablespoons of the sweet potato-shrimp mixture, then top with 2–3 more unbattered shrimp. Gently tilt the saucer to slide the mixture into the hot oil in a tidy pancake shape. Cook until the bottom is crispy and browned, about 3 minutes , then, using a slotted spoon or spider skimmer, flip and continue cooking until evenly browned, crispy, and cooked through, 3–4 minutes more. Transfer the ukoy to the lined baking shee; sprinkle with additional salt if desired. Working in batches, continue cooking the rest of the batter. Serve hot, with sukang maasim for dipping.

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The Thanksgiving Leftovers Recipes You’ll Actually Want on Repeat

SAVEUR Editors — Mon, 18 Mar 2019 22:39:14 +0000

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

More than any other holiday, Thanksgiving is all about food—and lots of it. Multiple casseroles, mashed potatoes, dressings, and usually way too much turkey are usually on the menu, which makes for a terrific feast. It also usually makes for a ton of leftovers. But after you’ve had your third leftover turkey sandwich, the appeal has begun to wane, big time. Veer off from the typical and turn leftovers into something special this year, from Caribbean pumpkin soup to a seasonal squash tart.

Hot Brown

This open-faced turkey sandwich was created at the Brown Hotel in Louisville, Kentucky, by chef Fred K. Schmidt, who was looking for a unique midnight snack to serve to all the revelers dancing in the ballroom until the wee hours. Get the recipe >

30-Minute Pumpkin Sage Pasta

Canned pumpkin cooks down into a rich, silky sauce in this dead-simple recipe that’s also fancy enough to serve at a dinner party. A couple handfuls of grated parm add richness, while the toasted pumpkin seeds bring a welcome crunch. Get the recipe >

Turkey Noodle Soup

Tender, hand-cut noodles are a hallmark of this delicious and tasty from-scratch soup. Get the recipe >

Seasonal Squash Tart

PHOTOGRAPHY BY PAOLA + MURRAY; FOOD STYLING BY BARRETT WASHBURNE; PROP STYLING BY CARLA GONZALEZ-HART

Feel free to get creative with the topping for this simple savory tart, which helps stretch leftover squash and other vegetables. Get the recipe >

Turkey Hash

This hearty breakfast dish is perfect for the morning after Thanksgiving. It uses up leftover cooked turkey and holiday pantry staples like cream, stock, and herbs. Get the recipe >

Shepherd’s Pie

This classic British dish gets its name from the romantic notion that it was eaten by shepherds in northern England long ago. In keeping with that spirit, we make our version with lamb. When made with beef, the humble casserole is sometimes called cottage pie. Feel free to swap the protein out for any leftover roast meat or poultry. Get the recipe >

Panes con Pavo

Gently spiced turkey in a rich and savory pepita gravy stars in this beloved Salvadorean sandwich. Get the recipe >

Turkey Tetrazzini

Though purportedly named after the Italian opera singer Luisa Tetrazzini, this baked noodle dish is American, not Italian, and recipes for it only date back to the early 20th century. This version, with a smattering of colorful vegetables and rich sherry-parmesan sauce, is a staff favorite. Get the recipe >

Potatoes & Yams | Saveur

Moussaka (Greek Eggplant Casserole)

Instructions

Around the World in 26 Eggplant Recipes

Yogurt and Chips

Instructions

Vichyssoise

Instructions

Sopa de Maní (Bolivian Beef and Peanut Soup)

Instructions

Roasted New Potatoes with Creamed Spinach and Crispy Garlic

Instructions

Vegetarian Borscht

Instructions

Ndambe (Senegalese Lamb and Black-Eyed Pea Stew)

Instructions

Pasta, Patate, e Provola (Cheesy Italian Pasta and Potato Stew)

Instructions

Ukoy (Filipino Shrimp Fritters)

Instructions

The Thanksgiving Leftovers Recipes You’ll Actually Want on Repeat

Hot Brown

30-Minute Pumpkin Sage Pasta

Turkey Noodle Soup

Seasonal Squash Tart

Turkey Hash

Shepherd’s Pie

Panes con Pavo

Turkey Tetrazzini

Caribbean Pumpkin Soup

Noodles and Gravy

Warm Red Potato Salad

Spudnuts