Potato

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."

Extra milk makes these potatoes silky-smooth, and truffle oil adds luxurious flavor.

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.

Parsley puree and green onions give this dish its vibrant — and appropriate — color.

The sweet crispiness of the apples and the tang of vinegar give this potato salad a special lift. It's named after Normandy, famous for its apples and for its apple brandy, Calvados.

Can be prepared in 45 minutes or less.

These are eaten throughout Scandinavia, but they are especially popular in Denmark. The Swedish version would have more sugar; the Swedes like sweeter food than the other Scandinavians.

This was a specialty of Marie's mother, Sylvia. Because the potatoes were always crowded around the edges of the pan and became crusty during baking, everyone in her family fought for those potatoes "by the wall."

This is a colorful variation on the classic potato latke.

This venerable cold-weather dish has never looked so pretty or tasted so good. Partner it with a tossed green salad and French bread. Uncork a dry red wine.

Can be prepared in 45 minute or less.