Potato

{like his mother made} Rösti or hash browns done well are potatoes perfected. I learned this from my husband's mother in Hungary, but you'll find similar versions that are the pride of many a mother and a young bride in homes all over Central Europe. In our home, few things raise bigger enthusiasm than the smell of rösti cooking when András walks through the door. You'll love them for brunch or dinner, or a whole meal {vegetarians take note} with a poached egg and chopped herbs. Add in rosemary and you've got a really heady, flavorful substitute for French fries with your steak dinner. They key to a crispy outside and soft inside not laden with oil is to get the oil very hot before you add the potatoes, in which case they will absorb very little of it and leave nothing but flavor and crunch for you to devour the instant it hits the plate.

Effort Level: II This is a wonderful recipe inspired by North African cuisine. It is a colorful, vegetarian dish with vibrant flavors.
-Wendy Grater

Sweet pickle juice and a mashed consistency give this Southern potato salad, inspired by one at Sally Bell's Kitchen, its character.

Miso is a quick way to add deep, rich savory character to your cooking.

Blending ice cubes into the marinade helps to keep the fish and marinade ice-cold while you're preparing and serving.

Lamb is a classic at Easter, particularly leg of lamb. Increasingly, though, lamb legs are sold boned, or even better, boned and butterflied, which makes them ideal for summer grilling. But for Easter, a boneless lamb leg (readily available at the big-box stores) becomes something irresistible to stuff, and because there's no bone, it's a dream to carve. Here, we season the meat all over with a garlicky, lemon- and oregano-scented paste, then spread a flavorful, wilted-arugula filling over the lamb and roll it up. Don't be dismayed by the ragtag appearance of the uncooked roast. Just tie it securely and you will be amazed at how delicious it looks when it comes out of the oven. The vegetables surrounding the lamb not only absorb some of the lamb juices but also create a complete and nutritious meal in a roasting pan. Editor's Note: This recipe is part of Gourmet's Modern Menu for Easter. Menu also includes Frisée, Radicchio, and Fennel Salad with Mustard Vinaigrette; and Lemon Pudding with Strawberries and Meringue Cigars.

This classic French dish is originally made without cheese. It is the starch from the potatoes, and the cream and milk, which give the dish its cheesy taste while the leek and garlic gently infuse their flavors into the potatoes. Of course if you prefer you can add some grated gruyère to the top along with the cream.

Katniss's favorite food from the Capitol is the delicious lamb stew with dried plums. It's no coincidence that this is her favorite dish. Soups and stews are common foods in the Seam, and this healthy and filling dish likely reminded her of the home and family she desperately missed. (The Hunger Games, Chapter 9)

For many years Tandy Ellis, the Kentucky wit and raconteur, ran a daily column in the Louisville Courier-Journal. It was considered quite an honor to be invited to his sanctum (Rambeau Flats) at his home in Ghent, Kentucky. Once, when I published a recipe for burgoo which called for cabbage, he took exception and sent me his own version of this distinctive Kentucky dish. He wrote: "I have been asked many times for my recipe for burgoo, especially for home use. I learned to make burgoo from Gus Jaubert of Lexington, and from several of the other old-time makers of Kentucky burgoo. I trailed with Gus Jaubert on one occasion when he went to Ohio and served 10,000 people. He had one kettle that held 600 gallons. I have made burgoo for several meetings. My recipe to serve at the home for about 8 people* follows":

"If gumbo is the national stew of Cajun country, burgoo is the stew of Kentucky," Ronni Lundy asserts in her book Shuck Beans, Stack Cakes, and Honest Fried Chicken. Because the stew is made in many different ways with a variety of ingredients, the "Burgoo Song" by Robert Myles claims, "You can toss in almost anything that ever walked or flew." Many early recipes for burgoo include squirrel in addition to chicken, beef, and pork. In Kentucky, Anderson County, which hosts its Burgoo Festival every September, is known as the burgoo capital of the world. Arenzville, Illinois, makes a similar claim. But the French lay claim to the basic concept of burgoo, and it's conceivable that the word burgoo arose somehow from the French ragout (pronounced ra-goo), also a term describing a stew. Burgoo makers agree • Burgoo should be made in stages: cook the meat first, and then add the vegetables.
• No less than 4—6 hours should be devoted to making burgoo. Some recipes call for a 24-hour cooking period.
• Burgoo should contain more than one meat.
• Burgoo should be prepared outdoors over an open fire.

The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.

Would you like a side of fries with that? Say yes at a restaurant and you could be adding 430 calories and 23 grams of fat to your order. Our slimmed-down spuds cut those numbers in half!

White wine and briny shellfish juices marry in the pot, then are puréed with parsley to create a light sauce so flavorful, it needs only a touch of butter.

Erisheris are thick curries traditionally made with yams or pumpkin, toasted coconut, and whole kidney beans. They are hearty and earthy, with a tropical twist of coconut and curry leaves. My variation, made with sweet potatoes, crosses over beautifully to a fall or winter menu; I've even served it for Thanksgiving. This recipe is part of our menu for Sadhya, a South Indian feast.

Jim Lahey keeps these moist by adding grated boiled potato.

Serve these sweet and savory potatoes as a side dish for pork or duck, or as a main course with a salad on the side.

When both the recipe developer (Gina Marie Miraglia Eriquez) and the cross-tester (Melissa Roberts) raved about this soup, it was clear we had a winner! This almost-vegetarian chowder is chock full of a variety of colorful diced vegetables. Of course, we love the smoky nuance the bacon gives it, but if you wanted to make this strictly vegetarian, just lose the bacon and use vegetable stock in place of the chicken broth. This is ski-house material to feed a hungry horde, or use a long weekend to have several smaller gatherings to pay back all your friends (once you’ve cleaned for one party, you might as well throw another one).

This quintessential Kerala vegetable curry marries many of the best ingredients of the region: coconut, curry leaves, green chiles, and a host of tropical vegetables. All the vegetables are cut into batons and poached in a spiced yogurt-coconut sauce. This recipe is part of our menu for Sadhya, a South Indian feast.

This aromatic mixture of split peas and vegetables is a staple in the South Indian diet. It always accompanies favorite snacks such as dosas (lentil crêpes) and idlis (lentil dumplings). A traditional Sadhya feast wouldn't be complete without this flavorful source of protein. Asafetida (a garlicky resin from the sap of a fennel-like plant; it's often used in lentil dishes) and fenugreek provide its pleasantly pungent aroma. This recipe is part of our menu for Sadhya, a South Indian feast.

I happen to love gnocchi; they’re like little pillows in your mouth, and very, very comforting. Although you can get them at any grocery store these days, when I have some time, I still enjoy making them at home.