Potato

We've perfected Tanya's English grandmother's version of a succulent mainstay. Leftovers can be reheated in the microwave, and you can even prepare the casserole a day ahead and pop it in the oven for a stress-free weekend dinner with friends.

Make this salad as tart or as creamy as you like with the addition of more vinegar or mayonnaise.

Our lighter take on the Gilroy Garlic Fries at the San Francisco Giants' AT&T Park forgoes the deep fryer in favor of a hot oven.

Serve this no-frills feast with cold beer and bowls of melted butter and steaming broth for dipping. The broth cleans the clams, particularly steamers, of any stubborn grains of sand. To serve 4, halve the recipe and divide ingredients equally between two large (8-10 quart) pots.

Punch up the classic backyard cookout side with sautéed leeks and mustard seeds.

Leeks are easy to cultivate, but they do require a long growing season. This soup is one of the easiest to prepare, and it gets a colorful boost with the addition of fresh spinach leaves.

Olives bring healthful monounsaturated fat to your plate. Plus, they supply skin-protecting vitamin E.

A 4-ounce fillet of mild-tasting tilapia has only 108 calories.

Not all potato gratins have to be creamy to be deeply satisfying. Thinly sliced boiling potatoes mixed with equally thin slices of fresh fennel and then lubricated with a little butter cook into a richly flavored side dish for your holiday roast. A little melted cheese on the top adds a lustrous touch. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Latkes combine an ingredient and a technique that have gone together very well for centuries: potatoes and frying. This variation on a traditional crisp potato pancake is enhanced with the addition of carrots, which add a hit of earthy sweetness. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes.

This recipe comes from Rosita Missoni's Sardinian fish merchant, who recommends using a large flat white fish such as turbot, fluke, or halibut. You can substitute a firm-fleshed round fish such as branzino or black sea bass. Serve the fish flaked off the bone with the potatoes and a simple arugula and tomato salad.

Tai Missoni got this recipe from the Milan restaurant Osteria La Risacca when he asked the owner what he ate at lunch. Adding white wine to the boiled potatoes keeps them moist.

Tender and succulent, this red wine-braised beef stew is the ultimate one-pot meal, loaded with tender potatoes and carrots. Don't forget to bring over a loaf of crusty French bread for sopping up the rich sauce.

Breakfast meets dinner! Power up with salmon's protein; stay balanced with potato's blood-pressure-regulating potassium.

These potato chips will intrigue your guests. As the chips bake, the anchovy melts into the potato for an intense one-bite amuse. While no one would want to eat a bowl of these chips, a single one packs a flavor punch. I was inspired to make these by David Bouley, the brilliant chef-owner of Bouley Bakery and Danube in New York, who was a guest chef at Tru soon after it opened in 1999. He wove an anchovy between potato slices and fried them. I was hooked and had to develop my own method, which is to thread a white anchovy through slits in a potato slice and then bake the chips in a hot oven until lightly browned. If you can't find white anchovies, use the familiar dark anchovies instead.

The Deli's mashed potatoes aren't very complicated. Each pound of potatoes serves about 3 people.