Russet Potato

Rich and satisfying, this is sure to be the hit of the party-especially if it's a cold day.

Roasted whole garlic got its start at Chez Panisse. Here, it’s added to the decade’s ultimate comfort food, smooth and creamy mashed potatoes.

Hélène Wagner-Popoff writes, "My husband, Ivan, and I moved to Corsica from Madagascar eleven years ago on a whim. We restored an abandoned convent and saved the thousand-year-old olive grove surrounding it. The fact that I live in the country — with the luxury of having a garden full of wonderful ingredients — makes it easy for me to love cooking. I like to surprise my family and guests with unexpected flavor combinations that don't take a lot of effort."

Laura Trevino of Washington, D.C., writes: "This hearty chowder is the perfect thing for a chilly evening. Serve it with dark beer and crusty bread or oyster crackers."

Crisp rounds of potato are layered with wild mushrooms in this hearty dish. Prepare both galettes in the morning, then reheat them after the turkey comes out of the oven.

Creamy potatoes are baked in a casserole.

This rich, creamy version of twice-baked potatoes can be assembled and refrigerated one day before the final baking.

Fluffy potatoes and fruity olive oil are a perfect match; the better the oil, the better the flavor.

When adding the flour, it's important to do so delicately. It must be cooked to remove any raw taste. This thickens the soup nicely.

Camilla MacPhee, a longtime resident of Souris, Prince Edward Island, fondly remembers when staples like salt beef, salt cod, potatoes, turnips, beets, parsnips, and carrots came entirely from neighboring farmers and fishermen. This recipe is based on the fish cakes she still makes today.

The blend of dried herbs known as herbes de Provence usually consists of basil, thyme, rosemary and oregano. Sometimes lavender is also included, which adds a flavor that is the most evocative of Provence. An accompaniment to Herb-and Spice-roasted Beef Tenderloin with Red Wine-Shallot Sauce . Sharpen your chopping and mincing skills with our technique video.

"Even in the spring it can be very chilly here in New England," saysMichelle M. Littlefield of Feeding Hills, Massachusetts. "My mom and I like to prepare this soup on weekends — and our entire family loves to warm up with a bowl of it."

Can be prepared in 45 minutes or less.

These can be topped with caviar or smoked salmon for a special-occasion appetizer, but they are also good with fried eggs or as a side dish for grilled fish.

(Roasted Potato Slices with Salt Cod Purée and Roasted Red Pepper)