Dairy

A V-slicer— sold at some supermarkets and most cookware stores—makes quick work of slicing the potatoes very thinly. Serve these alongside Martinis.

This big-deal cake can be made a day ahead.

Add a salad and your meal is set. Or serve small squares for an appetizer.

Sensational flavor from only six ingredients. Serve with Israeli couscous, which is larger and chewier than the more common variety.

Mac and cheese goes southwestern with corn chips and salsa verde.

Look for panko in the Asian foods section of the supermarket.

The combination of potatoes and cheese just can't be beat, especially here, in this rich, filling soup.

Slow-cooking dark leg meat results in incredibly tender, flavorful chicken. However, if you prefer white meat you can substitute bone-in chicken breasts. Placing the onions on the bottom of the slow cooker will ensure that they become silky soft as the chicken releases its juices, creating a heady sauce. This recipe was originally part of a feature on slow cooking. For additional recipes and tips for using a slow cooker, click here.

Guava and sautéed mango add subtle sweetness to this elegant dish. What to drink: A crisp, dry white wine with tropical fruit notes, like Pinot Gris.

This slightly sweet mash tastes great with roast pork or lamb.

A layer of sliced fried plantains forms the crust; picadillo — a Latin dish of ground meat, tomatoes, and spices — makes a savory filling. This would be a lovely supper with bread and a salad.

Improv: Top with smoked salmon instead of caviar.

A tisane is a tea-like aromatic infusion; this one is a lovely partner to the cheesecake.

This hefty omelet is big enough for two people to share, and the recipe makes great use of the flavored goat cheese varieties now available at supermarkets across the country.

Cara Brunetti Hillyard of Hamilton, Virginia, writes: "I come from a long line of great cooks. My father owns an Italian market in Scranton, Pennsylvania, where my mother gets a lot of the ingredients she uses in her wonderful dishes. My mother-in-law is a recipe developer, and I've been known to sit next to my great-aunt Stella with a pen and paper as she details her amazing recipes. I live far from home now, but I reconnect with my family traditions every evening when I make dinner."