Potato

Vermouth-roasted garlic and Yukon Gold potatoes are terrific in this mellow dish.

Sweet potatoes make this moist; cranberries and walnuts add texture and color.

This Boston-area restaurant is dedicated to using locally grown organic produce.

In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in Bangkok, Thailand. The hotel's chef wouldn't let me leave without giving him this recipe. It will look familiar to everyone, but wait until you taste it.

Microwaving the potatoes before baking helps cook them quickly, but the regular oven will produce a crispy skin. Have a mixed green salad garnished with Greek olives and roasted red peppers to start. End with vanilla custard and butter cookies.

If you can't find fresh lobsters, frozen lobster meat can be used.

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

A grill pan is just the thing for cooking the chicken and zucchini in this recipe.

The salad can remain at room temperature up to two hours before serving.

This lovely side can be made a day ahead.

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.