Potato

"On the last night of a teachers' conference in Boulder, Colorado, I had dinner with some colleagues at a delightful little restaurant called Dandelion," says Cindy Chassee of Wyoming, Michigan. "We sat on the patio and shared a memorable gnocchi and wild mushroom dish." Gnocchi, tender potato dumplings, aren't difficult to make. A hint of truffle oil intensifies the flavors in the sauce, which would also go well with other types of pasta.

Uncork a Zinfandel or a dry Riesling.

Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.

Potato salad gets perked up with herbs, vegetables and a terrific dressing. Serve the salad warm or at room temperature.

Perfect for any summer party. Be sure to use the best blue cheese available, such as French Roquefort or domestic Maytag

This was inspired by a dish created by Alex Padilla, sous chef at Boulevard, the San Francisco restaurant owned by Aidells's wife.

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

The Provençal specialty known as brandade is typically made with salt cod. Serve this vegetarian version as a main course topped with a poached egg. It's also great as a side dish or spread on toasts for an appetizer.

Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.

It's hard to believe that there's only one tablespoon of butter in this rich-tasting side dish.

Can be prepared in 45 minutes or less.

A soup this hearty calls for wedges of crusty country bread alongside. For the salad, arrange sliced pickled beets on romaine leaves and sprinkle generously with fresh dill. Apple strudel is just right to finish up.