Russet Potato

Serve this with eggs for breakfast, with salad and rolls for lunch, or as a side dish with steak for dinner.

Pureeing half of the soup (including the meat) gives it a denser consistency. While most Hungarian cooks do not top goulash with sour cream, go ahead; it adds a nice creaminess and tang.

Adding the whole basil leaves to the finished soup gives it a super-fresh taste.

This satisfying accompaniment is named for the creator of the recipe.

Can be prepared in 45 minutes or less.

In the following recipe, scalloped potatoes, often soaked with cream and cheese, are combined with parsnips and cooked with broth and low-fat milk instead. Though lighter, they are still delicious.

Can be prepared in 45 minutes or less.

Osso buco is a traditional Italian dish of veal shanks simmered in a pungent tomato sauce and topped with gremolata. Ming Tsai's clever version is made with fish.

"While my husband and I were vacationing in the Cayman Islands, we had the pleasure of dining at Fidel Murphy's Irish Pub on Grand Cayman," writes Regina Stewart of Acworth, Georgia. "We travel a lot and have enjoyed many good Irish stews, but the pub's rendition is the best ever."

This garlicky shrimp scampi version of a classic bisque embraces the technique of blending seafood shells for a luxuriously silky and creamy end result.

A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.

Plain scalloped potatoes are good but loaded like a baked potato–with scallions, sour cream, cheddar, and bacon–they’re exponentially better.

All the flavors of a samosa with none of the deep-frying. A cheesy, spiced potato filling folded into whole wheat tortillas is the best double-carb mashup.

This simple hash—equally good for breakfast as for a quick and easy weeknight dinner—gets a pick-me-up from bright, funky sauerkraut.

These two skillet-size latkes are a faster, smoother road to party time. Serve right away or make in advance and let the guests slice their own pieces.

Often served in a tidy scoop, this creamy, tangy, subtly sweet potato salad goes great with whatever’s coming off the grill.