10,000 tater recipes

Try something new with this delicious snack which is perfect when traveling.

Tuna almandine casserole made with noodles, canned tuna, mushrooms, and onion baked in almond sauce. Five minutes of prep, 25 minutes in the oven, dinner done.

Easy old-fashioned pot roast: a 3-ingredient Dutch oven roast braised in onion soup mix and water until fork-tender. The Sunday-supper classic that never lets anyone down.

Petjel terong is an Indonesian deep-fried eggplant in a creamy peanut coconut milk sauce with sambal badjak. Crispy slices soaked in a spicy, savory, slightly tangy dressing.

New England baked beans made with navy beans, molasses, dry mustard, and tomato sauce. Pressure cooker speeds up the soak, then the slow cooker does the rest. No pork, all flavor.

Mock fish Buddhist: Chinese vegetarian stir-fry with crispy fried potato slices standing in for fish, paired with snow peas and crunchy wood ear mushrooms. Traditional Buddhist temple cuisine with clever meat-free texture play.

Pickled or corned beef (or venison): a traditional barrel-cure brine for beef or wild game using salt, saltpeter, and molasses. Old-fashioned homesteader method for preserving large cuts.

Red lentil dahl simmered with turmeric, green chili, and butter-fried onions. A simple vegetarian Indian classic finished with fresh lemon juice.

A refreshing blended melon drink with fresh mint, lime juice, and ice. Use cantaloupe, honeydew, or crenshaw melon. Ten minutes, no sugar added, naturally sweet and hydrating.

Creamed spinach enriched with dried porcini mushrooms, heavy cream, and egg yolk. The mushroom soaking liquid adds deep, earthy flavor to this classic steakhouse side dish.

Olga bread is a soft honey-egg bread machine loaf with a tender, slightly sweet crumb and golden crust. Dump-and-press easy with milk, honey, egg, and yeast.

A tasty and tantalizing dish that's healthy and perfect for the beautiful summer weather!

Double-crust blackberry pie with a flaky shortening pastry and a simple sugar-and-flour-thickened filling. The kind of late-summer fruit pie that lets the berries do the talking.

Roggenbrot, a traditional German rye bread with molasses, milk, and butter. Shaped into two round loaves with a dark, earthy crumb and soft crust.

Classic white chocolate mousse builds an Italian meringue base with hot sugar syrup, then folds in melted white chocolate and rum-spiked egg yolks. A silky French restaurant dessert.

A simple but succulent beef dish that is perfect to make after a long, hard day at work.