Crispy, juicy schnitzel is a weeknight favorite. But have you ever fried pork tenderloin? Well sign me up! Credit:Greg DuPree, Food Stylist: Ruth Blackburn, Prop Stylist: Christine Keely Pork tenderloinis the perfect candidate for “schnitzeling.” Simply cut it into medallions and pound them thin, then fry them up in your favoritecast-iron skillet. Place 2 wire racks on 2 large rimmed baking sheets; set aside. Cut pork crosswise into 8 (1-inch) pieces....

These traditional Portuguese pastries by Chef Emeril Lagasse are little bites of creamy, flaky, buttery goodness. I learned how to make these tartlets at my first job at a Portuguese bakery in my hometown. They are very popular, and I cant go long without a fix. Credit:Cedric Angeles; Food Stylist: Charlotte Martory; Prop Stylist: Pepper Hebert They are simple to make at homeparticularly when you use frozen puff pastryand oh-so good....

Possum pie is one of the most popular desserts in Arkansasand no, there’s no meat. Learn how to make possum pie, and join Arkansans in appreciating this wonderful pie with a funny name. Top with whipped cream fresh before serving. Credit:Greg Dupree, Food Stylist: Emily Nabors Hall, Prop Stylist: Julia Bayless Thaw in the refrigerator overnight before topping and serving. Past that point, the whipped cream will begin to break down, although it will still be delicious....

If you punch links we provide, we may receive compensation. Get your favorite styles before they sell out. These limited-time deals also extend to accessories like wallets to pair with your new bag. Credit:Southern Living / Euna Park We gathered a collection of our favorites from thepost-Presidents' Day salebelow to help you find your dream style. Its high-quality refined grain leather comes in black and meringue to match any outfit....

This surprising candy starts with a potato. If you only have wax paper on hand, that’ll work. We don’t recommend freezing it. Credit: Emily Laurae When it thaws, the moisture separation can make the candy grainy. Plus, it’s a fun conversation starter! Who would’ve thought? Credit: Emily Laurae Add powdered sugar: Beat in 6 cups powdered sugar, 1 cup at a time. Add up to 1 cup powdered sugar, 1 Tbsp....

We hate to say it, but this potato kugel might just be better than Bubbe’s. This recipe also calls for schmaltz, the Yiddish word for chicken, duck, or goose fat. It also lends a rich, deep flavor to this dish. Credit:Caitlin Bensel; Food Stylist: Torie Cox Learn how to make a potato kugel for your next seder. What Is Potato Kugel? This comforting dish has roots in Eastern Europe, where it was a staple dish served in Jewish households....

This recipe, from Atlanta chef Todd Ginsberg, is purelatke perfection. Ginsberg prefers to cook his latkes (potato pancakes) on a griddle rather than deep-frying them. These latkes fry up crisp with frizzled, lacy edges. Credit: Hector Manuel Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: William Smith The key, Ginsberg says, is having enough clarified butter in the pan at all times. “If you do not hear sizzling, there’s not enough fat....

This is the perfect soup for a cool winter evening. Serve alongside a grilled cheese sandwich or a crisp, green salad. It’s made with potatoes, leeks, celery, broth, and a handful of herbs and spices. Credit:Caitlin Bensel; Food Styling: Torie Cox You could end it there, blend it up, and have a rich and comforting dinner. This tart dairy product adds body, bolstering the potatoes' rich texture, and a bit of tang....

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Crispy potato skins, cream cheesy, and savory baconwhat’s not to love? Learn how to make potato skins, an all-time favoritegame day appetizer. Want potato skins that are a bit more bite-sized? Credit:Caitlin Bensel; Food Stylist: Torie Cox And if not all guests enjoy sour cream, serve it in a dish on the side. If desired, sprinkle it in when you add the cheese and bacon. Scrub the potatoes, and pat dry thoroughly....

What if we told you the secret to ultra-creamy soup was your favorite condiment? Trust usit sounded unbelievable to us, too. But in just one spoonful we were convinced. Credit:Greg DuPree, Food Stylist: Emily Nabors Hall, Prop Stylist: Christine Keely The soup was luscious and creamy without any heaviness from the condiment. Our best guess in the mayonnaise coats the tiny grains of potato, yielding a velvety smooth texture. Or maybe… it was magic....

Rutabaga pairs with potato for a new take on a popular side. Its the perfectsidekickforham,lamb, roasted chickenyou name it. As an added bonus, weve traded half of the potatoes for rutabaga. Credit:Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely The result is a rich, cheesy, and creamycasserolethat you’re free to feel good about eating. Bring to a simmer over medium, gently turning vegetables occasionally. (Vegetables will not be submerged....

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