Potato

This tart is so deliciously rich, it can stand alone as a luncheon main course. A crisp green salad and a glass of nicely chilled white wine would complete a most satisfactory meal.

For this treat, mashed potatoes — the quintessential comfort food — are combined with lobster, everyone's favorite celebration seafood. Leftover sprigs of fresh tarragon make a nice garnish for the entrée plates.

"My husband, Greg, and I cook together a lot," writes Sara Hainsworth of Frederick, Maryland, "which is fun and makes weeknight dinners and cooking for friends easier to manage now that we're starting our own family. I worked before our son, William, was born, but as my husband says, William is my boss now. So I count on quick, dependably good dishes like this more than ever." Sara says that this soup tastes even better the next day (which makes it an ideal party dish). But we thought it was delicious the same day, too.

In addition to the herb mayonnaise and blue cheese coleslaw, sliced tomatoes would be perfect alongside.

Based on two root vegetables, this soup tastes sophisticated nonetheless.

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.

"As a confirmed New Englander, I was surprised to find a terrific seafood restaurant in Phoenix: Steamers Genuine," says Barbara J. Johnson of Worcester, Massachusetts. "The baked halibut was perfectly complemented by roasted vegetables and potatoes au gratin. I know how to make the fish, but I wouldn't know where to start with the other two dishes." This side dish and the Potato Gratin with White Cheddar Cheese would also be good with roast chicken or beef.

This smoky, creamy combination of white and sweet potatoes may be the ultimate Thanksgiving side dish.

The crunchy crumb topping contrasts nicely with the orange-scented sweet-potato puree. Sweet paprika adds a touch of heat.

Most vegetable gratins need to be bound with a white sauce. This is not true of gratins made from starchy vegetables, which will release enough starch to thicken the liquid around them. Here the sweet potatoes are baked first to concentrate their sweetness and then cooked a second time with just enough cream to mellow them out. This dish is an ideal accompaniment to roast poultry or pork.

Offer a colorful side of steamed broccoli with slivers of red and yellow bell peppers and a lemon dressing. Finish lavishly with chocolate pecan pie à la mode.

This salad, crunchy with red pepper and fennel, pairs well with the broiled trout or with grilled lamb or chicken.

While staying at the Hotel Villa Flori, which overlooks Italy's Lake Como, I had an outstanding pasta with a chunky pesto sauce," says Patty Owens of Walnut Creek, California. "Is there any chance the chef would share the recipe?" This pesto sauce includes walnuts, a variation on the classic recipe. To give the dish a creamy quality, add some of the pasta cooking water to the sauce.

This custard makes a perfect one-dish brunch, lunch, or supper, especially when paired with a green salad. Active time: 40 min Start to finish: 1 1/2 hr