Potato

These also pair nicely with beef or lamb.

Green chilies, cumin, and chorizo flavor this spicy southwestern rendition of the eastern seaboard classic.

If you are looking for a chowder that is deeply flavored and hearty but not overly rich, this is it. It's perfect for a casual occasion, but the "meatballs" deliver an element of surprise, along the lines of an optical illusion, and make it really quite special. The idea for this chowder came from an old San Francisco recipe for "Force Meatballs" in a cookbook called Joe Tilden's Recipes for Epicures (1907), reprinted in Richard Hooker's Book of Chowders. The "meatballs" were actually made from crabmeat, a fun idea that I knew had great potential. Tilden, a renowned Bay Area amateur cook, left only these instructions for his meatballs: "Serve in any fish chowder or soup." So I paired my version of his meatballs with a chowder that had flavors similar to cioppino, the famous San Francisco seafood stew flavored with garlic, onions, bell peppers, and tomatoes. I served it to my wife and kids, telling them only that it was "meatball chowder." The well-browned meatballs look like the real thing, so they were all a bit dumbfounded when they tasted them. My son, J.P., said "Wow, they taste like crab cakes!" Everybody loved the chowder!

"While visiting my daughter near Portland, Oregon, I ordered the soup of the day at Mother's Bistro & Bar," writes Roslyn Levy of Palm Harbor, Florida. "It turned out to be the best sweet-potato soup I've ever had." Buy leafy celery stalks for this soup; the chopped leaves make a great garnish.

Lemon and thyme give these potatoes color and zip. Make the flavored butter ahead of time to save a step on the big day.

An inspired mix of ingredients in a savory sweet potato dish. This can be prepared four hours ahead and rewarmed in the oven 10 minutes before serving.

Canned salmon (with soft, edible bones) and potatoes are good sources of calcium.

It appears on your plate wrapped up like a present. But there's more to this dish than pretty presentation. When you bake salmon, potatoes, and fresh herb-sprinkled vegetables in parchment paper, something magical happens. Nestled in the package, the ingredients cook in their own juices. And when you snip the papillote open, dinner reveals itself in a cloud of aromatic steam. Active time: 1 hr Start to finish: 1 1/4 hr

Marshmallows need not apply: This gratin gets a savory Parmesan cheese topping.

One way to cut down on holiday oven gridlock is to choose a side dish that can be made on top of the stove, like this one.

Drizzling sweet pickle juice over the warm potatoes is the secret to this delicious salad.

This recipe for potatoes cooked with whole, unpeeled garlic cloves has been a favorite of Tante Marie's students ever since it was taught to us by Judith Olney. The secret is to cook the potatoes and garlic in plenty of olive oil so the garlic doesn't burn. Serve this dish with roasted chicken or a chicken sauté.

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

Use any variety of young, small potatoes at the market — such as fingerlings, baby reds, or small Yukon Golds or yellow Finns.

Active time: 15 min Start to finish: 40 min

Hannah Levitz of Monroe Township, New Jersey, writes: "I'm always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

For those who've found the consistency of okra unappealing, there are secrets to keeping it crisp and toothsome: Don't cut into the pod when trimming the stems and don't overcook it.

Hash browns are deceptively simple. Most people can turn out a so-so version. Loftier ambitions, however, will be rewarded by following this recipe precisely.