Potato

Boiling the potatoes and chilling them overnight makes them easy to cut and sauté. Leftover potatoes and brisket would make a great breakfast hash.

Like kale chips but smaller, separated Brussels sprout leaves get crisp when tossed in oil and roasted in the oven.

Use a potato masher—or even just a large fork—if you don't have a ricer.

Roasting greens, such as broccoli rabe, turns them deliciously crispy and earthy. The broccoli rabe's inherent bitterness nicely offsets the sweetness of the roasted-garlic pan sauce. The chicken needs to be salted one day ahead.

There's an abundance of parsley at the end of summer, so why not use some instead of basil in your pesto? The herb brings a subtle sharpness to these peas and potatoes.

Some dishes are best when they are as plain and simple as possible. Whole fish fried in butter and served with lemon and parsley potatoes: That is simple and tasty!

The rich chowder serves as a sauce in this dish. At the restaurant, they use house-smoked king clams and panko in the panzanella, which is a modern take on the classic Italian bread salad. If you like, puree equal parts parsley, fennel fronds, and olive oil, then spoon the vibrant green sauce around the fish.

The humble potato, given a little something extra, always elicits oohs and aahs. This is especially true when it's tossed with an herb-infused oil and cooked on the grill.

In this main-course riff on salade niçoise, the olives make a splash in the dressing while peppery arugula stands in for lettuce, grilled salmon for oil-packed tuna. Yet the beautiful contrasts of the original are still front and center: potatoes, green beans, tomatoes, and hard-boiled eggs.

Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions—yep, that's the stuff! In NYC, pierogi are a brunch staple. Our Polish diners are a disappearing breed, but you can live the life in your own kitchen. This is one of those time-consuming recipes that will change your life. If you make them once and know what to expect, the next time you make them won't be such a big deal. Because theh ingredients are so simple and unadulterated, choose good-quality, organic potatoes whose flavor packs the most punch.

Garlic, herbs, and potatoes are enclosed in foil packets and grilled.

Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.

This riff on classic potato salad will surprise you with its zing. Lemon, both juice and zest, helps lighten the mayonnaise dressing, and plenty of celery adds crunch.

The timeless combination of steak and potatoes gets extra pep from jarred roasted peppers and aromatic charmoula, an herb and spice blend typically used in North Africa as an instant flavor booster for grilled meats and fish.

For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil.

If you want to study the art of meatless barbecue, India is the place to do it. This nation of more than a billion people has more vegetarians than there are people in the United States. Over the centuries, Indian grill masters have evolved a highly sophisticated style of vegetarian barbecue—dishes bursting with flavor (not to mention dairy and grain proteins). It's grilling so complex and satisfying, you'll never miss the meat. Tandoori aloo (potato) turns up at grill parlors throughout northern India. The best I've ever tasted came from the landmark restaurant Moti Mahal in Delhi; the potatoes were packed with cheese, slathered with spice paste, and crusted with sesame seeds.

As this recipe proves, barbecue isn't just about the meat. Veggies taste even better when they're grilled. Add some crumbled Maytag blue cheese and a bright dressing for a meal that even a carnivore could love.