Potato

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.

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".

Can be prepared in 45 minutes or less.

(Chile Verde Con Carne or "Caldillo")

Crème fraîche makes these potatoes extra rich and utterly delicious.

Tarragon adds its distinctive anise-like flavor to this terrific main course.

This recipe is an accompaniment for Shepherd's Pie. Using the microwave makes cooking the potatoes especially easy.

Reduce oven gridlock with this fantastic stove-top side. (The garlic can be roasted in the oven a day in advance.)

"Cooking with friends — that's pretty much what my life has been about," writes Louise Pickerel of Muskogee, Oklahoma. "When I moved here from Texas ten years ago, it was hard to leave the people I'd known for so long, but I've probably met two hundred new people since then. I have always entertained, but now that I'm retired, I finally have more time to play bridge and cook." Louise likes to serve this chunky soup with ham or roast beef sandwich wraps.

For a Fourth of July theme, top these bluish purple potatoes with salmon or red lumpfish roe. Active time: 20 min Start to finish: 35 min

(Cream of Carrot Soup with Ginger) Hot carrot soup in your belly at night feels good and soothing... Sweet dreams!

A delicious and much lighter version of a favorite dish. Serve this gratin with roast chicken, pork, or beef.

"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."

This soup stands on its own as a main course when paired with a green salad and some crusty bread.

Do not use a dark aluminum baking pan (including nonstick) for this recipe because the potatoes will burn. Active time: 15 min Start to finish: 1 1/2 hr

Puréeing the corn with low-fat milk gives the soup a creamy texture. Serve it as a starter or as a light main course with a green salad and crusty bread.