Why should your wings have all of the fun? These Polish dumplings filled with mashed potatoes and blue cheese, and tossed in Buffalo sauce, may be the perfect new way to enjoy your  favorite game day flavors. Dumplings, whether Polish pierogi or Chinese pot stickers, take some handiwork so get the family together in the kitchen to do a little cooking before sitting down to enjoy the big game.

Meaty mushrooms, rich cauliflower and meaty potatoes combine into a vegetarian stew hearty enough that omnivores won’t miss the meat and light enough that you won’t feel weighed down. Anchovy filets, thyme and dry Vermouth add the complex layers of flavor making this deeply satisfying.

Three years ago I gave my first TV appearance with Great Day Washington. Today I am back with Kristen Berset talking about the release of my new series, Jonathan’s Kitchen: Seasons to Taste, available on-demand now on Revry!

Saint Patrick’s Day always feels to me like the perfect way to celebrate that last moment before the winter farm market bids takes its leave and begins exploding with spring produce. It’s a meal filled with root vegetables, cabbage and slow cured, slow cooked meat. Besides, a holiday like this is everything I love about food - the opportunity to create some joy and sit down at a table to share it.

Colcannon is an Irish blend of cabbage and mashed potatoes. It becomes a wonderful soup for the raw, damp days of March. A combination of waxy (Red or Yukon Gold) and starchy (Russet) potatoes creates the perfect creamy, light texture.

This game day take on a classic Spanish tapas dish pairs crispy, homemade tater-tots with smoky, sweet Bravas tomato sauce and sharp, rich, garlic-y aioli. Bonus, for all of that richness, it’s totally vegan. Want to save some time? The tots are good but the sauces are the real magic here so bake some cubed yellow potatoes or heat up some frozen tots in your air fryer and sauce away!

Turnips - think potatoes with an extra punch of flavor - make these latkes so delicious that you’ll be serving them all the time as a side for braised pot roast, as an hors d’oeuvre topped with smoked salmon, dill and capers, or used as crispy, creamy, hot croutons atop a Caesar salad.

Adding hearty pumpkin to the starchy potatoes makes this fish chowder a little richer and the perfect way to use fall’s farm-fresh, seasonal squash. It’s the perfect dish to warm you from the inside on a crisp fall day.

Does egg salad seem to heavy and fatty? These finely-chopped, hard-boiled eggs are lightened with lots of fresh, earthy, sweet spinach and come together in a sharp vinaigrette. Served atop a rich bed of warm, creamy, olive oil and rosemary-tossed fingerling potatoes this salad is hearty enough for meal while tasting light like spring.

Fresh mint, a sharp bright vinaigrette, and the bold, sweet garlicy flavor of the scapes make this the perfect light, fresh-tasting potato salad. Perfect with roast lamb or grilled chicken!

The three secrets to great mashed potatoes: starchy Russets pressed through a food mill or ricer give you a light, fluffy mash. Crème fraîche - sour cream for grown ups - give you just the right bite. These are classic mashed potatoes - just the best ever. No fancy truffle oil or fried sage leaves here.