I so enjoy this summer salad. The key here is to make the crispy potatoes — I love how the potatoes stay crunchy even after being dressed.

Honestly, these are truly incredible—they possess the type of double-layered potato crunch that chiefs dedicate their life to creating. Two tricks here—use a dry flakey potato like a russet (while I love a good waxy potato, this is not the recipe for them). Also, duck fat. I know it’s difficult to find it. But don’t give up until you do - you will not regret it.

These are fun, exuberant, and delicious. The crispy fried quail eggs on top are on point. Head to i am food blog to snag this fun play on an old favorite.

So I realize not everyone has access to sweet potato leaves, BUT, if you do - consider yourself extremely lucky! If you can’t snag a bunch of these leaves - this recipe is also delicious with any hardy greens you have on hand—try this with kale, spinach, or any asian greens.

Absolutely divine on hot cornbread fresh out of the oven - or slathered over freshly grilled corn!

Kind of fun to eat in a group - because you get to watch and wait for someone to get the hot one. I feel like 1-in-6 are hot, while the others are completely mellow. This is quick and delicious.

Use this salad as a bright explosion of flavor to contrast more hearty ingredients. Turn to these when you are feasting on roasted meats, kebabs, sandwiches, or grilled veggies for that extra zippy pizazz.

Everything about this wins. Garlic slowly poached in a bath of olive oil until tender. Not only do you have incredible garlic cloves to play with, but the garlic-infused oil is an outstanding byproduct.

Your cornbread will only be as good as the cornmeal you use. Go for the good stuff. That means if you can get your hands on some fresh stone-ground meal - this is where to use it.