Yukon Gold Potato

Purée de Carottes et Pommes de Terre Active time: 30 min Start to finish: 1 hr

Bianco Another Corfiote fish recipe with an Italian-sounding name. Bianco is pungent with garlic and is called "white" because it is made without tomatoes.

Zucchini gives a summery twist to the classic leek-and-potato soup; this new take on an old favorite is served at Quisiana.

Southwestern flavors and Monterey Jack cheese come together in this rich, creamy gratin.

This recipe is based on a classic Irish dish called champ. It is typically made with onions or scallions, but we've used chives—and parsley as well. You can create simple variations with parsley or chives alone, or go all out with a combination of sautéed leeks, caramelized onions, and fresh peas.

Causa Limena Editor's Note: This recipe and introductory text are excerpted from The Exotic Kitchens of Peru, by Copeland Marks. We've also added some tips of our own below. For a complete guide to Peruvian cuisine, click here. This appetizer, a popular national dish, is from Lima, the capital city of Peru, which has metropolitan and modern ideas. The dictionary does not reveal how the word "causa” came to be applied to a concoction, albeit a delicious one, that features cold mashed potatoes. A causa is considered a light lunch or snack, a most appealing dish that is often served at weddings or other celebrations.

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

Active time: 15 min Start to finish: 40 min

We roasted a whole head of garlic for this recipe even though it's more than you need — the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise. Active time: 10 min Start to finish: 1 hr

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

A gratin is the golden, epicurean crust that forms on the surface of savory baked or broiled dishes. Pungent Gruyère makes a genial topping that acts as a protective layer, preventing the potatoes from drying out.

If you haven't already made the low-fat buttermilk dressing for the buffalo burgers you'll need to allow a little extra time for this recipe. Active time: 40 min Start to finish: 40 min

This soup has the classic flavors of a baked potato topped with sour cream and chives. It would be perfect as a starter to a meal of steak and salad, or terrific teamed with crusty bread for lunch.

You'll notice that there's no wine or other braising liquid called for here. The veal cooks in the succulent juices exuded by the tomatoes and onions.