Potato
Garden Tomato and Potato Salad
By Orah Raia
Lobster and Confetti Vegetable Salad
The lobster and vegetables are tossed with an orange, shallot and tarragon dressing, then served over mixed green. Offer lavash crackers and white wine spritzers.
Petatou de Chère Fraise au Thyme et Olives Nicoises
(Warm Potato Goat-Cheese Salads with Thyme and Niçoise Olives)
Tuna and Potato Kebabs with Basque Tomato Sauce
Tuna, which is hearty enough to stand up to strong Spanish flavors, is particularly popular on the Iberian Peninsula. Dusted with paprika and served atop a sauce of tomatoes with bell peppers and ham, the kebabs make outstanding summertime eating. Pour a Spanish Rioja throughout, and present a caramel flan with berries to finish.
Sausage and Vegetable Sauté with Eggs
Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper.Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to "grab and eat".
By Alain Cohen and Selma Brown Morrow
Caneton a l'Orange
By James Beard
Dill Mashed Potatoes with Crème Fraîche and Caviar
Crème fraîche makes these potatoes extra rich and utterly delicious.
Scallops with Mashed Potatoes with Tarragon Sauce
Tarragon adds its distinctive anise-like flavor to this terrific main course.
Buttery Mashed Potatoes
This recipe is an accompaniment for Shepherd's Pie.
Using the microwave makes cooking the potatoes especially easy.