Russet Potato

Canned salmon (with soft, edible bones) and potatoes are good sources of calcium.

Roasting the lamb on a large oven or cake rack that's placed over the gratin dish allows its succulent juices to flavor the vegetables. This spring dish is one of my favorite recipes from Bistro Cooking (Workman, 1989), by Patricia Wells.

Hannah Levitz of Monroe Township, New Jersey, writes: "I'm always looking for good recipes that I can simplify. I first became interested in cooking when my son, Paul, was growing up. He was a picky eater and quite a challenge to cook for. He's married now with children of his own, and thankfully, he has learned to love almost everything I make. When we all get together, I like to do the cooking — it gives my daughter-in-law a break. And because most of my recipes are speedy, I still have time to enjoy my three grandchildren."

Hash browns are deceptively simple. Most people can turn out a so-so version. Loftier ambitions, however, will be rewarded by following this recipe precisely.

Active time: 1 hr Start to finish: 9 1/2 hr (includes chilling) The potatoes in this recipe are chilled after boiling to get them very firm so they won't fall apart when you slice and sauté them. Some of our editors think chilling also helps the potatoes develop a better-browned crust when sautéing.

In the cuisine of Spain, a tortilla is an open-face omelet.

This pizza's topping is inspired by the traditional Swedish casserole known as Jansson's Temptation. Can be prepared in 45 minutes or less.

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Can be prepared in 45 minutes or less.

Adding potatoes to the puree reduces the amount of cream needed to give this soup its thick, creamy texture.

In France puréed potatoes are mixed with a local cow's-milk cheese known as Tomme Fraîche de Cantal. We've substituted fresh mozzarella — widely available in the States — to give the dish a similar consistency.

This recipe doubles easily.