Russet Potato

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.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

A great-tasting hash that gets its kick from the combination of Maytag blue cheese, spicy sausage, red bell pepper and beets.

Fish cakes make festive party fare. They're especially good when complemented with a cool, colorful and crunchy cucumber, radish and cilantro salsa.

Serve this with roast lamb or chicken. Market tip: Let the greens (if attached) be your guide to freshness when selecting turnips. Make sure they are bright green and fresh-looking.

"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."