Russet Potato

Can be prepared in 45 minutes or less.

This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch.

Here's a zesty, colorful-and lighter version of clam chowder that brings new life to an old favorite. Accompany the chowder with a salad of lettuce, carrots and pickled beets; the muffins; and beer or lemonade. Purchased apple pie with cheddar cheese makes a terrific finale.

Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

Buttery-tasting Yukon Gold potatoes can now be found in grocery stores and farmers' markets all across the country, but this recipe can certainly be made with russet potatoes instead.

Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.

Can be prepared in 45 minutes or less.

Jerry Goldberg of Chicago says,"After a Cubs game at Wrigley Field, I drove over to Harry Caray’s restaurant to celebrate the victory—and the team’s late announcer. The hearty chicken with potatoes was almost as memorable as Caray’s singing of 'Take Me Out to the Ballgame,' which was his seventh-inning tradition."

(Purée de Pommes de Terre, de Topinambours, et de Céleri-rave) At the market in Le Neubourg, not far from where I live in Normandy, each Wednesday farmers bring out their produce in a panoply that directly mirrors the seasons. This dish, which I make with vegetables from that market, is a celebration of fall. Farmers in Le Neubourg are really mostly market gardeners or truck farmers, or maraîchers. They and others like them are the backbone of the French agricultural system, providing from their small plots the best and the freshest produce in the country. Because they are small and sell direct, they can grow a wide variety of vegetables, which is why I can find Jerusalem artichokes alongside potatoes and celery root, dandelion greens, and wild mushrooms gathered in the surrounding woods. Though the vegetables in this dish are unglamorous, the balance here is luscious, rich, and satisfying.

Potatoes are a major crop in northern New England, especially in Maine, and roots such as turnips have always played an important role in the region's cuisine. The availability and longevity of both vegetables make them indispensable for coldweather cooking.

The secret to crisp latkes is the removal of as much liquid as possible from the ground potatoes. Serve these plain (they're a fine accompaniment to a roast with gravy), or with sour cream or applesauce. See how to dice potatoes.

Roast chicken or smoked turkey can step in for the pork, or meat can be omitted entirely for a great side dish. The roasting can be done all at once or in stages. This dish can also be served hot.

Use this recipe to prepare Cabbage and Bacon Mashed Potatoes, Chili Mashed Potatoes, and Roasted Garlic Mashed Potatoes. Can be prepared in 45 minutes or less.