Russet Potato

Mashed potatoes take on a new form in this delicious dish. A mixture of mashed potatoes and wilted kale is shaped into patties and pan-fried, then paired with a dressed-up mayo. Serve as a first course or with a salad for a light lunch.

Simmering the celery root and potatoes in a combination of broth and milk enriches the flavor without weighing down the mash. Roasted cubes of Jerusalem artichokes make a great finishing touch. Serve the puree with roasted chicken or pork.

New Englanders find the very idea of tomatoes in clam chowder to be abhorrent; of course, by referring to the aberration as "Manhattan clam chowder" they're overlooking the fact that their own Rhode Islanders also add tomatoes to clam chowder. And let's not forget about the hundreds of ethnic cuisines around the world that combine tomatoes with shellfish in soups and stews. Unlike the New England purists, we just don't find an intrinsic problem with clams and tomatoes. We do find, however, that most Manhattan clam chowder served in restaurants is positively awful: thin, unclammy, often tasting like vegetable soup out of a can with a few canned clams thrown in. Try the following recipe, and you'll see how good this soup can be.

This dish tastes like an entire New England clambake all folded into a luxurious frittata. Budget enough time to bake the potato and to steam the lobster. Though this is a little more work than most brunch dishes, it’s worth the extra time when you really want to pamper some guests, and yourself. Serve with Spicy Zucchini with Mint (page 218).

Use leftover ham or good-quality ham from the deli counter in this dish.

Bison (a.k.a. buffalo) is available at some natural foods stores, specialty foods stores, and farmers' markets.

For a nutty flavor, toast the masa in a small skillet until golden.

Tomatoey green beans and potatoes are completely at home next to smothered pork chops with mushrooms . If there are any leftovers, serve them topped with fried eggs and crumbled feta for a fuss-free vegetarian dinner.

The Portuguese soup caldo verde is ideal cool weather comfort food. It is full of good-for-you greens and potatoes, while sausage keeps things porky and satisfying.

Beets don't often make an appearance on the Thanksgiving table—but they should. They add an earthy sweetness to this mix of roasted vegetables that also includes butternut squash, russets, and yams.

Transfer pot with mashed potatoes to oven and rewarm uncovered until potatoes are heated through, about 10 minutes for freshly made potatoes or 30 minutes if potatoes are made ahead. Transfer mashed potatoes to large serving bowl. Drizzle with remaining dressing and serve.

This rich and indulgent dish is sure to impress. It's crispy on top and creamy underneath. The sweet flavor of roasted fennel is a nice contrast to the starchy potatoes and spicy white pepper.

The inspiration for these handheld burritos came from those served at the Santa Fe Farmers Market, in New Mexico, where they are truly the early bird's reward—feasting on a portable breakfast while scoring the pick of the produce is a magical start to the day. Though either Mexican or Spanish chorizo would work, we prefer the smoothness of the Mexican sausage and the way its flavor, rich with chiles, soaks into the potatoes. Avocado adds a fresh, bright note.

Frying sage leaves is easy and provides a real wow factor. The sage and chestnuts make an ideal foil for these pillowy gnocchi.

This version of the French classic from the lounge at Craftsteak is both exceptional (chef Shane McBride dry-ages his bone-in strip steak 15 to 20 days) and economical (half the meat, same great flavor).