Potato

If you can't find fresh lobsters, frozen lobster meat can be used.

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

This recipe was inspired by a dish that a group of our food editors enjoyed at Chez Maître Paul, a Paris bistro. As the name suggests, poulet à la fermière contains a farmwife's bounty—chicken, cheese, vegetables, and herbs.

A grill pan is just the thing for cooking the chicken and zucchini in this recipe.

The salad can remain at room temperature up to two hours before serving.

This lovely side can be made a day ahead.

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Strong beef broth and garlic, not sugar, make a true Ukrainian borscht delicious. Fresh root vegetables and roasted beets provide plenty of sweetness which is balanced by an acid edge of lemon.

Use fresh button mushrooms if wild mushrooms are hard to get; you will still have delicious results. Yukon Gold potatoes have a pale yellow color and a buttery taste that adds to the richness of this dish.

Can be prepared in 45 minutes or less.

Parmesan cheese and tarragon add to the distinctive flavor of this comforting main course. Accompany the hash with biscuits, and conclude the evening with fresh fruit and a platter of brownies.

Can be prepared in 45 minutes or less.