Russet Potato

Can be prepared in 45 minutes or less.

Over the past few years, the popular Italian flatbread has made its way into bread baskets at home and in restaurants. This version is tender and redolent of rosemary and olive oil. It’s perfect as a snack, served with soup and salad, or split for sandwiches.

Khoresht Gheimeh This Persian stew recipe is adapted from the one that chef Homa Khakpour serves at Shiraz Kabab Cafe and Food Market. It's a terrific main course, which she pairs with chelo (steamed rice with melted butter). Active time: 30 min Start to finish: 2 hr

A simple roast potato becomes a thing of beauty thanks to humble parsley.

Mashed potatoes are always a crowd-pleaser at holiday meals. But if you want to mix things up a bit this year, try one of our delicious variations, below.

"I spend as much time as I can cooking," writes Brigette Lyons of Allendale, New Jersey, "and I'm equally comfortable feeding two or two hundred. I thoroughly enjoy giving sit-down meals, including an annual Christmas luncheon I do for about twenty guests. I just like to cook, period. Cooking for two hundred may be different from making weeknight dinners for myself and my husband, John, but organization is the key to both. I try to keep things on hand that are simple and easy to prepare." These rich and creamy mashed potatoes (thanks to sour cream and cream cheese) can be prepared ahead of time.

On a recent trip to California, Susan Livingston of Marblehead, MA had a caramelized garlic and onion bisque at the Edna Valley Bistro in San Luis Obispo. It was so unique and outstanding that she made a point of complimenting the chef, Herbert Norton. Active time: 50 min Start to finish: 1 1/4 hr

This sophisticated appetizer from Aqua in San Francisco is nice for a special occasion.

If you can't find pancetta, you can substitute regular bacon.

Schupfnudeln The potato in this recipe cools for what seems an excessively long time — 4 hours or overnight — but chefs in Baden insist on this step because as the potato cools, more moisture evaporates through the skin, requiring less flour to be worked into the dough. The result is a lighter dumpling. Active time: 30 min Start to finish: 5 hr (includes cooling)

In this baked version of shoestring potatoes, the texture of the fries varies — some are crisp and some soft, but all are delicious.

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

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.

Potatoes are a must on any bistro menu. Here, they are grated and layered with cheese to form a large pancake-like galette.

(GNOCCHI DI SPINACI ALLA BAVA) Spinach adds great color and flavor to these light dumplings. The topping consists of melted butter and Fontina cheese, a product made in the neighboring region of Valle d'Aosta but used for many local dishes.

We like to team this with red and green cabbage coleslaw, pickled onions and carrot sticks-as well as a pint of ale. Have lemon ice cream cones for dessert.