Potato

I like to use Yukon Gold potatoes for these blini because they absorb more cream than other potatoes and thus result in the best possible texture. This recipe will make extra batter, but it's a difficult recipe to reduce. The batter is best when used immediately, but it can be made up to two hours ahead if stored in a warm place (the cream may clot if it gets too cold). Use a scale to weigh the proper amount of potatoes after puréeing them, and make the batter while the potatoes are still warm or the blini will not have the correct texture.

Can be prepared in 45 minutes or less.

Roast chicken or smoked turkey can step in for the pork, or meat can be omitted entirely for a great side dish. The roasting can be done all at once or in stages. This dish can also be served hot.

Use this recipe to prepare Cabbage and Bacon Mashed Potatoes, Chili Mashed Potatoes, and Roasted Garlic Mashed Potatoes. Can be prepared in 45 minutes or less.

We're partial to just about any kind of roasted potatoes, but this recipe made a particularly big impression on us. The anchovies and lemon give the potatoes a genuinely distinctive flavor. Active time: 20 min Start to finish: 35 min

This recipe can be prepared in 45 minutes or less.

To make this borscht into a full meal, serve the butter-braised oysters as a starter, or vice versa.

Soupe au Pistou During Marion Cunningham’s last visit with Richard Olney, he made a version of this recipe, which comes from Simple French Food. As he made it, he told her that he thought the trick to cooking is tasting — in the case of the soup that day, adding the right amount of salt and pepper, then cheese, then a little olive oil, and finally some macaroni. After making the soup in our own kitchens, following the recipe from the book (it's highly adaptable to seasonal produce or the contents of your larder), we can understand why this recipe is so loved among Olney’s fans.

Hash, a venerable Yankee dish, is usually made with the leftovers from Boiled Dinner (Corned Beef) or Roast Beef Dinner. In keeping with the humble origins of hash, my version of Lobster Hash uses a modest 2 ounces of lobster meat per person. Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.

Zucchini and dill add a fresh twist to the classic, which is a winner served with other summer classics, like sandwiches, hot dogs, burgers and barbecued chicken.