Potato

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Serve this newfangled main-course salad with a crisp flatbread, such as lavash, and white wine or rosé spritzers.

This classic egg and potato dish is called a tortilla in Spain. Serve it warm or at room temperature for breakfast or at brunch.

This dish is even better served over couscous.

A main-dish salad that's perfect for a casual summer dinner. Using purchased roasted chicken or leftover cooked chicken makes it even easier.

Here's a zesty, colorful-and lighter version of clam chowder that brings new life to an old favorite. Accompany the chowder with a salad of lettuce, carrots and pickled beets; the muffins; and beer or lemonade. Purchased apple pie with cheddar cheese makes a terrific finale.

The potatoes are cooked in chicken broth and then tossed with chives to give the dish a boost of flavor with almost no additional fat.

Here is our adaptation of aigo bouido, the restorative Provençal garlic soup. Simmering the garlic tames its bite. A green salad and crusty bread round out the meal.

Buttery-tasting Yukon Gold potatoes can now be found in grocery stores and farmers' markets all across the country, but this recipe can certainly be made with russet potatoes instead.

This main-course soup is ideal for winter evenings. It originated in Portugal's Ribatejo province, famed for its horses, bulls and bullfighters. The soup gets its name from the kidney beans, which are referred to as "stones" by the Portuguese.

Root vegetables became a mainstay of the New England diet. The crops grew well during the summer and could be stored in barrels of sand or in root cellars to keep through the long winter. This spectacular casserole has potatoes, parsnips, turnips and carrots, and is sweetened with just a hint of pear. The pureed vegetables are swirled together in the baking dish to create a pretty marbled effect.