Potato

Honest isn't a word that comes up much when side dishes are being discussed, but that's exactly how these smashed potatoes and peas strike us. Serve them alongside the cornflake fried chicken for a southern-inspired supper for one.

In this side dish, the vegetables are dressed in a classic red wine vinaigrette. Chiles add smoky heat.

Roast the potatoes until the skins are crispy

This is a great excuse to get outside and grill—and an even better excuse to have smoky kielbasa for dinner. A vinegary potato salad adds a welcome note of acidity while making this a meal in itself.

**Editor's note:**The recipe below is from Perfect Parties by Linnea Johansson.

These tender little potatoes, stuffed to the brim with a garlicky, cheesy filling, are an easy alternative to mashed or baked potatoes.

Sertl appreciated the basic recipes he learned at The CIA the most. "When you're crunched for time, you're grateful to have these go-to techniques under your belt," he says. These buttery, parsleyed red potatoes have just a suggestion of saffron.

This vegetarian curry is delicious served with some basmati rice alongside.

We always look forward to fresh asparagus at the market. Roasting it with buttery Yukon Golds—and a handful of Parmigiano-Reggiano, of course—deepens the flavor.

A favorite Barese recipe (often named for San Nicola, the guardian saint of sailors), these little packets seal in the fish and vegetable juices, with the potato slices insulating the fish from the heat of the oven and the olives and lemon slices emphasizing its bright flavors.

In the States, we tend to be familiar only with the bready, crisp-topped version of focaccia­, but this Pugliese take on it—towering, savory, and so light it's almost cakelike—will surely become a new favorite. Food editor Gina Marie Miraglia Eriquez learned the secret to a springy, rich variety—a potato mashed into the dough—from her husband's cousin Lucia Erriquez (yes, with two r's) Castellana, who comes from Bari. A salty top and tangy tomatoes that go almost buttery on the crust will have everyone reaching for a second piece.

Reheat potatoes for 1 to 2 minutes.

Kugel is most often made with potatoes or noodles. Here, carrots, zucchini, and two kinds of onions add color and flavor to a potato version.

A decadent—but still healthy—vegetarian main.

A single pot-au-feu can become several courses. First, serve the marrowbones with salt and toast, then present the meats and vegetables. The broth can be a separate course or can be immediately ladled over the meats and vegetables, with mustard and horseradish added to taste and cornichons served on the side.

A mountain of skinny, crisp fries adds drama to the plate. Unlike thick-cut fries, which are traditionally fried twice (first to cook them through and then to crisp them), shoestrings are fried only once. And like potato chips, they taste great at any temperature.

With an earthy flavor punctuated by hints of orange and a smooth, velvety texture, this soup is perfect as a simple weeknight supper or as a starter for an elegant party.

Though coq au vin made with red wine is perhaps the best-known incarnation of the French dish in this country, most regions of France have unique versions that take advantage of local wines. Alsace's dry Riesling lends a gentle richness to this creamy, comforting meal.