Russet Potato

This composed salad is a variation of a recipe from Chef Antonio Ortega of Príncipe y Serrano in Madrid, Spain.

This soup is very thick; it can be thinned with additional chicken broth, if desired.

Terrific with roast chicken, lamb or steak.

Jeanne Thiel Kelley, a contributing editor to Bon Appétit, says, "Every year, my family gets together for a big buffet, and soup is always the appetizer. The host greets the rest of the family at the door with a small cup of soup and a glass of wine. Each year the soup changes, but this one is particularly nice. It has lots of flavor and a creamy texture, yet isn’t so rich that it spoils the appetite."

Piping the filling into the potato shells with a pastry bag makes an attractive presentation. You can also just spoon in the filling and crosshatch the top with the tines of a fork.

"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and have enjoyed many good Irish stews, but the pub's rendition is the best ever."

This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.

A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.

Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.

All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.

These two skillet-size latkes are a faster, smoother road to party time. Serve right away or make in advance and let the guests slice their own pieces.

Often served in a tidy scoop, this creamy, tangy, subtly sweet potato salad goes great with whatever’s coming off the grill.