Russet Potato

A rich-tasting low-fat chowder with lots of spicy curry flavor.

The rich caramelized shallots and fresh thyme make the following potato cake at once luxurious and homey.

David Barber, chef at Three Square Grill in Portland, Oregon, writes: "Even though I cook for a living, I still enjoy having friends over for dinner. My wife, Barbara, and I actually have the worst kitchen in the world. But that doesn't matter when you have what I consider the basics, like a good sharp chef's knife and a stand mixer. And because Barbara is a gardener, we've learned how to make impressive meals using fewer, but fresher, ingredients."

An easy soup from Caffe Trinity in San Francisco.

These replace the more familiar Hanukkah latkes that are prepared with grated raw potatoes. The croquettes are made with bolbess, the Jewish mashed potato stuffing for goose. But like latkes, they are fried in oil to symbolize the miracle of the oil that is the basis for Hanukkah. In the second century b.c., a one-day supply of oil burned for eight days and nights after followers of Judah Maccabee captured the Holy Temple of Jerusalem from their Syrian oppressors. Fried foods are served at Hanukkah in commemoration.

Greeks call this fassolakia Iadera. It's a traditional vegetable mixture that is often eaten cold, accompanied by hunks of country bread and feta cheese.

"As my kids have gotten older, their taste buds have become more sophisticated, and now they're willing to try dishes they wouldn't have touched just a few years ago," says Ken Haedrich, cookbook author. "So I've started serving this blend of mashed roots for Thanksgiving. It brings a bit of diversity to the table, and I also happen to love rutabagas and carrots. There was some dissension at first, especially from my youngest, Sam, whose fondness for mashed potatoes is the stuff of family legend. But now he dives right into this with the rest of us."

Fresh rosemary enhances this terrific side dish from Il Radicchio in Washington, D.C.

This version of colcannon, usually a combination of buttery mashed potatoes and cabbage, is a wonderful accompaniment to grilled sausages or Beef Stew with Stout .

This bright and sophisticated dish is offered at Gresslin's in London, England.

At La Porteña, an Argentine restaurant in Jackson Heights, New York, spicy chorizo sausage is used to give this frittata-style omelet its heat. If you can't find chorizo, hot Italian sausage makes a nice substitute.

This recipe was created to accompany Garlic Dijon Skirt Steak. Can be prepared in 45 minutes or less.