Russet Potato

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

A great-tasting hash that gets its kick from the combination of Maytag blue cheese, spicy sausage, red bell pepper and beets.

Fish cakes make festive party fare. They're especially good when complemented with a cool, colorful and crunchy cucumber, radish and cilantro salsa.

Serve this with roast lamb or chicken. Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.

"When I had dinner with my son recently at Wild Abandon restaurant in Portland, our bread was served with a garlicky potato spread," says Pauline E. Dickey of Medford, Oregon. "It was a nice alternative to the usual butter or olive oil."

This sensational dish is best when made with meaty short ribs that are three to four inches long. Serve with a simple green salad and glasses of good Zinfandel.

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.