2,627 tater recipes

Old-fashioned boiled beef simmered with potatoes, carrots, onions, and peppercorns until fork-tender. Served with a tangy horseradish-mayonnaise sauce that cuts right through the richness.

Floured round steak simmers with carrots, potatoes, and onions in French onion soup for a complete crockpot dinner with fork-tender beef and rich gravy.

Carrot egg pasta, fresh homemade noodles made with durum semolina, eggs and carrot puree for a vibrant orange color and subtle sweetness. A pasta-machine dough that sneaks a vegetable into dinner.

Explore the jungle with this delicious drink made from bananas, oranges and lemons.

Oatmeal with dates slow-cooks rolled oats in a double boiler until creamy, then folds in pitted dates for natural caramel sweetness. Cozy old-fashioned breakfast porridge.

Frozen peas in butter sauce tossed with tender zucchini strips and a pop of diced pimento. A simple, colorful vegetable side for two that's ready in under 40 minutes.

Old-fashioned peach ice made with fresh peaches, sugar syrup, and beaten egg whites for a light, airy texture. A vintage frozen dessert from the days before electric ice cream makers.

Glitscher: German potato dumplings shaped into long pointed torpedoes from raw and day-old boiled potatoes, simmered until tender. Regional German comfort food from the traditional dumpling playbook.

Eisenhower's chocolate layer cake with cocoa dissolved in boiling water, sour milk, and a fluffy seven-minute frosting. A classic mid-century American recipe with presidential history.

Simple stovetop oatmeal with diced Granny Smith apples cooked right into the porridge. Apple juice and cinnamon sweeten the pot, no sugar needed. Serve hot with milk.

A Mexican Veracruz-style sauce of dry-roasted cascabel chilies, garlic, fresh grapefruit and orange juice, and warm allspice. A bright, mildly smoky marinade for grilled fish, chicken, or pork.

Hoosier bean soup with navy beans and ham hock, simmered low and slow after an overnight soak. A classic Midwestern ham and bean soup that's thick, smoky, and deeply satisfying.

Slow-simmered lamb with crushed garlic and coarsely ground barley cooked in rich lamb broth. A rustic, stick-to-your-ribs dish served with crusty bread.

Hot chile pepper twists: braided cilantro-cornmeal bread stuffed with refried beans, green chilies, olives, salsa, and Monterey Jack. A Tex-Mex stuffed loaf that pulls apart in golden ropes.

Hearty lentils simmered with fresh tomatoes, onions, marjoram, and savory, spooned over fluffy quinoa. A plant-based, protein-packed stew that's naturally vegan and full of fiber.

Bread machine multigrain loaf with whole wheat flour, cornmeal, and millet for a hearty, fiber-rich crumb. Low-fat, low-sodium, and dump-and-go simple.