Easter Ham. Easter eggs. Ham and eggs seem to always make a joint appearance, don’t they?

Now, you can always take a cue from Lauren and use both leftover eggs and leftover ham to make these amazing-looking Ham and Cheese Melt Deviled Eggs.

Smart, eh?

 
 
 
If you’re like me, you’ll be adding ham sandwiches, split pea soup, and Denver omelets to your week’s menu. Wait, let me back up a little bit. That would be me, pre-Tasty Kitchen. But now? Well, let’s just say my choices have grown considerably, thanks to everyone here.

Let’s start with sandwiches. While I still love a good ham sandwich (or a club sandwich if I’m ravenous), I keep getting drawn to these sandwich (and spiral roll) ideas that feature ham. And I also somehow can’t stop thinking about slathering onion butter on everything.

 
 
 
And soups? I could live on soups. I’ve been known to have a bowl of rice with spicy soup for breakfast, then go on to have the same thing for lunch and dinner. These soups, on the other hand, don’t even need a bowl of rice. They’re hearty and filling and really get a nice boost of flavor from the ham.

 
 
 
Speaking of rice, take a look at these beauties.

 
 
 
If you want something completely different that will make everyone wish for leftover ham more often, how about pizza or breakfast enchiladas? That might be what it takes to give up my rice-and-soup breakfast.

 
 
 
And those are just a few of the recipes I found to help you free up that refrigerator shelf. So you can make room for cake! Because I like to always be ready to receive a cake if one should so happen to mysteriously appear in my kitchen. (I’m still waiting, but I’m ready!)

How about you? Got any favorite ways to use up your leftover ham (or roast or lamb or turkey)? Let us know! And tell us how your weekend was, too!

 
For a football fan, this weekend isn’t just any football weekend. It’s the weekend. The weekend important enough to cause re-scheduling of Mardi Gras parades this year. The one when folks plant themselves on the couch for hours, strategically positioned for the best view of the TV. When snacks aren’t just nice to have; they’re mandatory and usually the only grub served. When adults are allowed to hoot and holler and scream at officials on the screen without being shushed or stared at. And, I admit, it’s just about the only time I actually look forward to watching commercials.

You know what else this weekend is good for? It’s good for noshing. Copious amounts of noshing. And few noshes are as welcome—or even expected—on a Superbowl spread than Buffalo wings.

But of course, you know how we are. We’re not going to show you a recipe for Buffalo wings. Instead, we’ll show you all the incredibly creative ways our members have riffed off Buffalo wings. Because we’re kinda crazy like that, and riffing’s what we do best. (Remember these Cauliflower Buffalo Wings?)

Okay, here we go!

 
 
 

Hot Buffalo Chicken Dip from Rebecca of Foodie with Family. You know we had to start with this.

 
 
 

Buffalo Chicken Quesadillas from Jessica of A Kitchen Addiction. Because adding melted cheese that you can pick up with your hands is always a good thing.

 
 
 

Speaking of picking up melted cheese with your hands, how about some Layered Baked Buffalo Chicken Nachos courtesy of Jessica from How Sweet It Is? Sign me up.

 
 
 

Buffalo Chicken Bites from Sommer of A Spicy Perspective. So we can all be a little more dainty-like.

 
 
 

This kills me: Spicy Buffalo Chicken Cannoli, from Sandy of Everyday Southwest. The first time I saw this, I needed to sit down for a moment and remember to breathe.

 
 
 

Buffalo Chicken Flat Bread Pizzas by Laurie of Simply Scratch. This one, too. I almost had to break out the smelling salts.

 
 
 

Or, if you’d rather skip the frying, you can make these Buffalo Chicken Wraps from Bev Weidner. Or make both! You know you want to.

 
 
 

Shredded Buffalo Chicken Tacos by Kate of Diethood. Mmmm. Tacos. They’re always a big hit.

 
 
 

Or go with pasta instead, like this Baked Buffalo Chicken Pasta. Jessica does it again! She knows her stuff, that Jessica.

 
 
 

Buffalo Chicken Potato Skins by Amy of A Stool at the Counter. Like Amy says in her blog post: “It looks like Buffalo wings and potato skins had a love child, and it just showed up to watch the game with you.”

 
 
 

Jalapeno Popper Buffalo Chicken Macaroni and Cheese from Lauren’s Latest. This is one awesome threesome. Not that I generally approve of threeso—you know what I mean.

 
 
 

Buffalo Chicken Meatballs from Colleen of Souffle Bombay. Meatballs swimming in spicy tangy cheesy sauce. Doesn’t get much better than that.

 
 
 

Buffalo Chicken Soup by Cassie of Bake Your Day. Give me a loaf of hot buttered garlic bread for dunking, and I’ll be a happy camper.

 
 
 

Grilled Buffalo Shrimp Po’ Boys by Jennifer of Mother Thyme. Because Buffalo ain’t just for chickens no more. (That’s me trying to sound all cowboy-like. And failing miserably.)

 
 
 

And finally, we have these Soft Pretzels with Hot Buffalo Cheese Sauce by Tieghan of Half Baked Harvest. If yeast scares you, you can at least make the Hot Buffalo Cheese Sauce and buy some pretzels, make breadsticks from store-bought dough, or just serve it as a dip for chips or veggies.

 
Of course, you can always just stick to the classic Buffalo Wings, which will be a hit with everyone. But so many of these variations look incredibly good, it’s hard to resist trying even just one. Or three. And if you have your own favorite version that wasn’t mentioned here, shout it out below!

Do you have any big plans this weekend? Are you game central, where everyone hangs out? Or do you have a friend with an amazing setup, the place all your friends want to go to for the game? Got any friendly wagers going? Any tips for those of us dreading the post-game cleanup? Do share!

 
We’ve been doing this here Tasty Kitchen Blog for a few years now, and in that time, I’ve seen a steady stream of dishes pass through our cyber doors, each as tempting as the one before it, all of them wreaking havoc on my daily routine of promising myself, “Today will be a light eating day, to atone for yesterday’s sin of gluttony.”

It’s a futile attempt, I know. But I like to kid myself every morning.

One great perk of having read all the posts here is that, when I need inspiration fast and when that inspiration works best accompanied by instructions and visual aids, I have a wealth of reference material. Tasty Kitchen Blog has saved me many times I needed a last-minute side dish, or even just a quick but new dressing to update a favorite salad. So just in case you’re looking for something new for tomorrow’s meal (maybe your guest list suddenly multiplied, or perhaps you just learned one of your guests has a new dietary restriction), maybe we can help.

How about this Outrageous Garlic Soup for a starter? It’s warm and creamy and comforting, especially for those who just spent hours traveling. The garlic isn’t overpowering, and besides, everyone’s family, right?

This Brazilian Cheesebread also works well as a starter or a side, and it’s naturally gluten-free!

Speaking of bread, take a look at this Pumpkin Cornbread. That’s right, pumpkin cornbread.

Want something new and potato-ey for the table? These Potatoes Romanoff and Scalloped Hasselback Potatoes may just upstage the bird. (Sorry, bird.)

If it’s the stuffing you want to update, why not serve it in cute little edible bowls like these Stuffed Acorn Squash with Cranberry Cornbread Stuffing? They’re adorable and delicious. Just like me! If I looked like acorn squash, that is. (Which I don’t. So never mind.)

And of course, there’s dessert. Glorious dessert. After all, it’s dessert that makes the world go ’round, right? You can whip up a Perfect Pumpkin Cheesecake (which really is perfect in so many ways), or make these Nutella Cheesecake Pumpkin Muffins and sneak in some Nutella (because Nutella also makes the world go ’round). Or maybe you already have a pumpkin dessert and want to do something with apples instead. Have you tried this Ozark Apple Pudding? It’s rustic and full of apples and walnuts and served with a cinnamon-infused whipped cream. With desserts like these, who needs a main course? (Oops. Sorry again, bird.)

Or maybe you want to go the traditional way and make pie. I don’t blame you. I think pie makes the world go … whoa, I just had a deja vu moment there. Where was I? Oh yes, pie. You know what pies need? They need crust. I’ve made pies, and every time, I say a silent prayer for my crust and hope it cooperates. If you’re the same way, then maybe you’ll love this Pie Crust Tutorial as much as I do.

Want something extra special for the kids? (Because adults are easy. All you need is a trip to the store. Wine? Check. Beer? Check. Bourbon? Check. Alka-Seltzer? Check.) Give the kids something to rave about: Homemade Hot Chocolate. You’ll be their hero, they’ll tell their friends about it in school the following week, and their parents will curse thank you for having ruined them for all forms of instant hot chocolate packets.

Got overnight guests? Brew a pot of coffee (and more hot chocolate for the kids) and keep spoiling them with a Streusel-Topped Pumpkin Bread or Pumpkin Coffee Cake with Brown Sugar Glaze. They may never want to leave. (Uhm … sorry?)

And hey, if you’ve got enough of that bird left over, we even have a way to use it up. Wrap them up and make these pretty little Rosemary Turkey Pockets! So easy and simple, and perfect for brunch the next day or to pack for your guests for their trip back.

Whew. That’s a lot of last-minute ideas. And now, I must walk away from my monitor and reaffirm my commitment to eating light today. This time, it won’t be to atone for yesterday’s gluttony—it will be to prepare for tomorrow’s gorging. If you wish me well, I might have a chance of succeeding.

Enjoy the holiday, everyone! We here at Tasty Kitchen hope you have fun cooking and even more fun eating. Thank you to our contributors for all that you do, and thank you to all our members for being here and sharing your recipes. You’ve helped us create such a wonderful cooking community and you keep bringing all kinds to deliciousness into our world.

 
Quiche. It’s a peculiar word, isn’t it? Sort of like a cross between kiss and kitsch. And eesh. Since I tend of fixate on how some words sound funny when you say them over and over again (I’m real mature like that), my head exploded with all sorts of quiche-related puns, most of them really bad or pathetically lame. For example, I almost called this post, “Quiche On My List.” Then I had visions of Hall and Oates barging into my house and mercilessly hitting me on the head with a club that looked a lot like a keytar, so I stopped myself.

But I digress.

A quiche is basically a savory custard tart, the custard formed by baking a mixture of eggs, milk or cream, and any other add-ins of your choice. Spinach seems to be a popular choice of filling, but mushrooms aren’t too far behind. Now that spring is upon us, there are so many great fresh local veggies available, so you can pick your favorites!

 
 
 
As much as I love my veggies, I think it can’t hurt to throw a little bit of meat in there, too. Maybe it’s because the first really good quiche I ever had was filled with ham and cheese, or maybe it’s because growing up, one of my favorite things for breakfast was a ground beef frittata. For me, eggs and meat have always been a perfect match. And hey, it doesn’t have to be red meat either. Check out the smoked salmon quiche below!

 
 
 
A quiche typically uses a pastry crust but if you need to forgo the crust, we’ve got some crustless versions to show you. I’m pretty sure you could also just omit the crust in any of the other recipes. Or do the opposite and add a crust to the recipes below if you want one! Looking for a good pie crust recipe? You can’t go wrong with this perfect pie crust. And if you need some guidance, Calli has a really great step-by-step tutorial for rolling out beautiful pie crusts.

Don’t forget, you can also get creative and replace the crust with something else unexpected. Spaghetti squash crust, anyone? Or how about the potato crust from cookincanuck’s quiche above? Genius, I tell you.

 
 
 
If you can’t decide what kind of filing to make, why not make them all? You can create individual-sized quiches in tartlet pans, muffin pans, or ramekins. Then your guests can choose their favorite. Or, if you’re like me, you can pretend you can’t decide and pick one of each. I just tell people I work in culinary research and then start taking photos of my food. At that point, they pretty much just shrug their shoulders and leave me alone. (I sometimes hear them whispering to each other as they point in my direction but I’m usually too busy chewing to hear what they’re saying.)

 
 
 
And last but not least, there’s this quiche, with a photo taken by TK member and TK Blog contributor missamy that pretty much speaks for itself.

Amy did a step-by-step blog post of this recipe by Nancy in New Mexico here in the Tasty Kitchen Blog, and I’m telling you, I never get tired of looking at this. In fact, every time I have the photo up on my screen and some random cable/appliance repair/heating guy walks by, he always—and I mean ALWAYS—stops in his tracks, gazes at the photo, and then I swear, a barely-audible sigh escapes his lips. And I’m talking big, burly guys here. One of them even has a tattoo and all.

Which pretty much proves that real mean do eat quiche, especially when it’s loaded with bacon and cheese.

So this weekend, whether you’re cooking for Mom or Mr. Mom, or just for yourself (because we all deserve something special sometimes), why not try something different? I’ve had very little quiche-eating experience in my life, and my quiche-making experience is almost non-existent. But I know that after putting this roundup together, I’m excited to try making my very first quiche. Hey, I might even sing some Hall and Oates while I’m at it!

But only if I find a helmet first.

 
When I set out to gather recipes for this post, I had no idea what I was getting into. Not a clue. Not even the thinnest sliver of an inkling. Nada.

Nevertheless, I approached the task with a great deal of trepidation, primarily because I’m by no means an authority on Mexican food. So when I discovered that Cinco de Mayo is really more an American celebration than Mexican (save for the state of Puebla), I heaved a sigh of relief. Which was short-lived, because then I remembered I’m no authority on Tex-Mex food either.

You know what? It was all for naught. Because once I started browsing the rich TK recipe archives and struggled to keep up with one great Mexican-inspired dish after the other (I was saving links left and right, my mouse practically developed writer’s cramp), I was too distracted by the food to remember what I was worrying about in the first place.

So let’s get this roundup off to a start, shall we? We’ve got almost 100 recipes to show you (I told you I didn’t know what I was getting into!), and what better way to start than with the first meal of the day: chocolate.

Just kidding! You know I meant breakfast.

 
 
 
For most, though, Cinco de Mayo is more about the party. Even the great Rick Bayless acknowledges that drinking has become a big part of it. And when I think Mexico and party, I think of two things: beer and margaritas. If you’ve got some non-drinkers or kids in the party, check out the horchata below!

 
The day before Ash Wednesday is Shrove Tuesday, also known as Pancake Tuesday. It’s also called Fat Tuesday (Mardi Gras) in some regions of the world, but for some reason that phrase makes me giggle. Or defensive, depending on how many helpings of mac and cheese I just had.

Ash Wednesday marks the beginning of the Lenten season, a time associated with abstinence, penance, and reflection. So Shrove Tuesday was a last hurrah of sorts, kinda like polishing off the rest of that chocolate cake late Sunday night before starting a Monday diet. (Not that I’d know anything about that.)

It’s fairly easy to see the connection between the festivities of Mardi Gras right before the start of a season of ritual fasting. But what does all this have to do with pancakes in particular, you ask? Traditionally, the list of foods restricted during Lent included animal products like milk, butter, and eggs. Hmmm. Let me see. What can you make with milk, butter, and eggs? (Other than scrambled eggs or souffles, smarty pants.)

 
 
 
If you’re planning to give up chocolate for Lent, you might want to let pancakes do double duty and use up your chocolate in the same dish, too. And if you’re not giving up chocolate for Lent, that means you can make these everyday! (And then please invite me over everyday. I promise I won’t call you smarty pants again.)

While we’re at it, why not go for broke and make pancakes decadent enough for dessert? Pancakes that taste like cookies, cake, pastries—we’ve got your sweet tooth covered. (I’m coming over for these, too, okay?)

If you’d rather go a different (and less sinful) route, how about some berries and, say, ricotta cheese or cottage cheese? If you haven’t tried ricotta pancakes yet, you gotta. You just gotta. Ricotta pancakes are moist and tender, and they go really well with berries. Or lemon. Or a side of bacon and sausage, for that matter.

 
 
 
For those feeling a bit adventurous, take a walk on the wild side with some non-traditional pancake ingredients. Spelt flour, oatmeal, protein powder, and even avocado—they all get their turn on the griddle.

 
 
 
Speaking of non-traditional, you can swap out that main pancake ingredient—wheat flour—and make gluten-free versions, too. Almond flour is a good substitute, and so is coconut flour. And if you do try a coconut flour version, don’t wonder if the flour measurement is off. Coconut flour is so high in fiber and absorbs so much moisture that you only need a bit of it to prepare your batter. You can experiment with other nut flours, too!

(Note: the coconut flour pancakes on the upper right corner are not gluten-free because they contain spelt flour.)
 
 
 
And finally, we have German pancakes, also known as Dutch babies. These are cool to make with the kids, who’ll get a kick out of watching the pancake inflate in the oven.

 
 
 
Whatever you call them in your neck of the woods—hotcakes, flapjacks, crêpes, Bismarcks, griddlecakes—pancakes are definitely one of breakfast’s top comfort foods. They’re much more than just a way to use up pantry surplus, though I’m happy to have any excuse to serve pancakes all day.

Do you have any favorite pancake recipes? Secret pancake tips? (Here’s mine: I like frying pancakes in a bit of extra oil, which makes the edges extra crispy.) Share them with us!

Happy flipping, everyone!

Ready for another new Tasty Kitchen Blog feature? Today, we’re doing Theme Day, where a specific dish, ingredient, cooking method, or even cuisine gets the spotlight. Guess what today’s theme is?

If you’re like me, a quick way to make breakfast instantly special is to whip up a stack of pancakes. I don’t know what it is about fried batter that just makes mornings feel right. I think the whole “ceremony” involved plays a part in it, too. Pancakes are generally not a grab-and-go kind of breakfast. No, you sit down for pancakes. Pancakes demand that you use proper utensils, and when they’re ready, you’d better be sitting at the table. Pancakes wait for no one.

Pancakes rule.

Since pancakes are a special way to start a day, we thought it was only fitting that we start off this new themed series with, well, pancakes. Many of you already know PW’s Perfect Pancakes pictured above. It’s got all the usual suspects in the ingredients, but it’s made with cake flour and a good amount of vanilla. Ree feels strongly about adding vanilla to your pancake batter.

How about you? When it comes to pancakes, what’s your poison? Do you like them with fruit, either mixed in or on top? Nuts? Chocolate chips? Savory rather than sweet? Or are you a straight up pancake purist?

I thought I’d seen my share of pancake variations, but I was blown away by the wonderful creations you clever, clever members have shared with us. Let’s take a look at some of them, shall we?

How gorgeous do these Carrot Cake Pancakes by multiplydelicious2 look? I found myself wondering how they might taste with some cream cheese frosting on them. Because carrots are vegetables, right? So they cancel out the cream cheese? Yes?

We’ve also got our own lineup of international pancakes: German Pancakes, Dutch Babies, Swedish Pancakes, French Crepes, and these beauties from down under:

These are Yoghurt Pikelets from Bindi. Bindi says they can be eaten warm or cold, although I’m not sure a stack of these would last long enough in my house to get cold.

Or, if you’ve got some leftover ricotta from last night’s lasagna …

… that ricotta can find a home in these Lemon-Poppy Seed Ricotta Pancakes from A Cozy Kitchen.

Because their base is so simple, pancakes are one of the easiest dishes to customize. You can add fruits, nuts, cheese, bacon, sausage, baking chips, different extracts, and with all the possible combinations, they can quickly be made seasonal, too. Or, they can also be turned into something completely different.

Have you seen these delightful Mini Maple Chocolate Chip Pancake Muffins from Bakerella? She says they can be served with butter, with a small bowl of maple syrup for dipping. Genius, I’m telling you. Sheer genius.

And look, we even have gluten-free pancakes. These Easy Morning Gluten Free Pancakes from tallmisto look so good, you can almost taste them.

 
These are only a few of the many wonderful pancake recipes here, and boy do I want to make them all. Check out the Pancakes category and see what strikes your fancy. Or come up with your own special blend, and share it with us!

Oh, and if anyone can get back to me on that whole vegetables-cancel-out-cream-cheese thing, please let me know. But only if the answer is yes.

There’s something about the holidays and cookies that just feels right. Like pumpkin and autumn. Ice cream and summer. Coffee and mornings. Chocolate and any-o’clock.

So, to send you off on your busy holiday weekend, we picked a few (okay, more than a few) cookie recipes for you, all highly-rated favorites here at Tasty Kitchen. Just in case you haven’t baked enough yet.

You can’t go wrong with chocolate chip cookies, and these Easy and Fast Chocolate Chip Cookies by breehester are no exception. The dough takes less than 10 minutes to whip up, too, so they’re great for any last-minute cookie shortage.

This Lofthouse Frosted Cookie by Noshings is definitely a favorite. One reviewer writes that it gets better the longer it sits, so this would be a great make-ahead cookie.

Chocolate and gingerbread together! Now if these Chewy Chocolate Gingerbread Cookies by sundayrain don’t do the trick, I don’t know what will.

Okay, gingerbread may add a special holiday emphasis, but you can’t beat chocolate and booze either. HowSweetEats brings us these Double Fudge Irish Cream Cookies made with Bailey’s Irish Cream and a touch of coffee. I may eat all the dough before it has a chance to reach the oven.

Here’s another classic cookie: Oatmeal Raisin Cookies by whisktogether. Mary Ellen says they taste just like the kind the restaurants serve.

Of course, sugar cookies are the go-to cookie for decorating, but Karly Campbell ups the ante with these Butter Cookies. Mmm. Butter.

Here’s a cookie with a strange name and an unforgettable flavor: Zand Gebak by emmyd. It’s a shortbread cookie with mocha butter spread on it, followed by melted chocolate and topped with a whole pecan. Erica Lea loved it too, and you can see her step-by-step post on the Tasty Kitchen Blog here. (That’s Erica’s photo you see up there.)

Want to make cookies that look like the kind you get in those fancy holiday tins? Try these Fudge Striped Shortbread Cookies by EatLiveRun. They’re pretty and so simple to make, too!

Here’s one of our all-time favorites, and one of Tasty Kitchen’s most-rated cookie recipes: Chocolate and Peanut Butter Sandwich Cookies by mynameissnickerdoodle. I’d say more, but my mouth is already busy imagining it’s enjoying one of these.

These cute and festive (and egg-free!) Raspberry Almond Thumbprint Cookies by CarenG are easy to make, need few ingredients, and absolutely melt in your mouth. One batch makes 24 cookies, so if you want a private stash, you may want to double the recipe. Or quadruple it.

It’s still technically autumn, so go ahead and call these Pumpkin Oatmeal Cookies seasonal. Thanks for the recipe, Jennifer!

Here’s another holiday-themed cookie: Chocolate Peppermint Crunch Cookies by twopeasandtheirpod. Because you can never have enough candy canes. Or chocolate.

And speaking of chocolate …

Rounding up our baker’s dozen cookie extravaganza is this Hot Chocolate Chip Cookie by elimaxandlela. The photo was taken by savorysweetlife, who showed us how to make these incredible cookies in this Tasty Kitchen Blog post.

Did you know that the Cookies subcategory is the largest of all the TK subcategories? We have almost 250 pages of cookie recipes, and that’s not even counting the ones that are gluten-free. There are so many other great cookies in here, so if you have any favorites, give them a shout out!

Here’s wishing you well this weekend, whatever your plans are. May it be filled with love, laughter, and good cheer. And butter, sugar, and chocolate.

 
While your holiday spread may already have its main star (who is probably already defrosting and maybe brining in your refrigerator right now), let’s take a moment to show some love to its supporting cast. We’ll do this quickly, too, before some big ol’ bird gets wise and starts crashing this post.

Turkeys. They can be such divas sometimes.

First up: gravy. Because let’s face it, sometimes that bird needs a little help. And even the moistest of turkeys never hurt from a bit of gravy slathered over it. Member and culinary expert sallypv says that the question she gets the most on turkey day has to do with making gravy, and she shares her Spare the Angst Classic Turkey Gravy to help those of us who share that gravy stress. Want a quick tip on how to kick up your gravy from the get-go? Check out Amanda’s neat trick below. Hint: the turkey gets wrapped in something that makes everything better.

 
 
 
Next, let’s make some cranberry sauce or relish. It does double and triple duty, too. Aside from its usual turkey responsibilities, you can also slather it on your biscuits, eat it plain, or serve the extra sauce with dessert. Plus, it adds such a beautiful color to your spread. It’s a hard-working berry, that one.

 
 
 
And of course, there’s stuffing. Which, in many cases, ought to get equal billing with the bird. I mean, seriously. I could make a meal of stuffing and gravy and be perfectly content. (Uh-oh. I heard an ominous gobble behind me. Wait … false alarm. That was me. Hmm. That should probably scare me more, right?)

 
 
 
If you need to avoid gluten, you can certainly make the necessary substitutes for any of the recipes above. Or check out a few more options that are already gluten-free.

 
 
 
Now that I think about it, with sides like these, I almost think I won’t miss the bird. (Did you see that? I think the turkey just gave me the evil eye.)

So while that diva is bathing and prepping herself (or himself—guys can be divas, too) for the big day, have some fun browsing the great recipes we have here and fill your table with all kinds of holiday goodness. Who knows, you just might discover your newest holiday favorite!

 
Ah, sweet potato. Dear, dear sweet potato. How do I love thee? Let me count the ways.

I love you in the morning, when I can start my day with you in my belly. You singlehandedly (singlespudly?) arm me with—wait for it—769% of my daily recommended value of vitamin A, which helps me see the corner of the bed more clearly and avoid stubbing my toe. I remember that one morning I rushed out forgetting to say hello to you, and I misread the train stop sign and wound up in Fiji. Never again, my love. Never again.

 
 
 
I love you when the evenings turn chilly, and all I want is a warm bowl of soup to comfort me. You’re packed with calcium, which helps me fold my legs in all kinds of positions so I can sit on the couch under the covers and balance my bowl on my knees while watching reruns of Three’s Company. And I love that you don’t tell anyone about it.

 
 
 
I love you on the days when I actually wear proper clothes—decent clothes fit for public consumption—because people (real people!) are coming over. You don’t demand to be the center of attention, and are equally happy playing a supporting role on the side, content with simply making me look good in front of my friends. (Do you have any single brothers? Just asking.)

 
 
 
I love you after dinner, when you pull out all the stops and amaze me with all the different ways you can entice me with your orange (or yellow) beauty. I marvel at how you can transform yourself from humble spud to decked out princess. Or prince. (How do I tell?)

 
 
 
As a baker who always works with her hands, I love you for all your antioxidants that help my body fight inflammation and arthritis. When I look at your gnarled and crooked face as you sit quietly in my vegetable bowl, I know your empathy toward my gnarled and crooked fingers is real. (High five.)

 
 
 
And I know my friend Zee the pasta-fiend loves you too, especially when she gets to say “gnocchi” over and over again. (It is a strange-sounding word, I’ll admit.) You play nice with all the other pastas, happy to be stuffed inside, mixed in the dough, or chopped up in the sauce. Everybody loves a team player, and everyone knows there is no “I” in sweet potato.

 
 
 
How much more can I say about you, oh sweet potato? I love you morning, afternoon, and night, when the snack monster attacks and will not be appeased until it gets something crunchy or sweet or salty or doughy. You make snacking fun and healthy, which is probably why George Washington wanted you with him in his Virginia farm. 

 
 
 
I can go on and on about the wonders of you, and if I called you a superfood, it would be true. But you would blush and start looking like a beet. So I won’t do that. Instead, I will end my ode by once more declaring my undying love for you—a love so great that I am willing to share you with everyone else.

The end.

 
 
—
Note: Click on any of the photos to be taken directly to its recipe page. This is not part of the ode. Over and out.