Root Vegetable

Potato and Parmesan Cake

These potatoes, oven-crisped on the outside and tender inside, go especially well with red meat.

Spicy Szechuan dishes were quite the thing in the seventies; around that time, pasta was also coming into its own. This recipe features ingredients that are widely available in the Asian foods section of most markets. If you like, add snow peas and sliced red bell pepper for some crunch.

Rosemary-Garlic Pork Tenderloin with Sweet-and-Sour Prunes

"I had the pleasure of dining at Bacco restaurant during one of my many visits to New Orleans," writes Scott J. Grande of Ormond Beach, Florida. "It's run by Ralph Brennan, who is a gracious and accommodating host. The pork tenderloin on escarole that I had for dinner was delicious; I hope you'll be able to get the recipe for my collection." Bacco is one of eight New Orleans restaurants run by members of the Brennan family. At Bacco, this pork tenderloin is served with garlicky mashed potatoes.

Pan-Roasted Salmon with Ginger and Curry

If you’re in the mood for an Asian-inspired meal, serve this fish with the pickled cucumber and cabbage.

Seafood Stew with Cabbage and Carrots

This savory, French-inspired dish is also delicious made with mussels instead of, or in addition to, the clams. Either way, it's good with crusty bread to soak up the broth, and a glass of spicy white wine.

By Lady Sonia J. Colwyn

Boeuf en Daube Provençale

By James Beard

Herbed Potato-Garlic Spread

"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."

Harvard Beets

A century-old dish, the following was probably named for its color (a resemblance to Harvard crimson); it seems to have no other connection with the school. Can be prepared in 45 minutes or less. Makes use of the microwave oven.