Sweet Potato

Yams are blended with regular russets in a nice rendition of mashed potatoes. If you decide to double the recipe, use a 13x9x2-inch glass baking dish.

We've added a topping of walnuts, hazelnuts and almonds to a southern favorite.

Herbs and a touch of maple syrup accent this colorful breakfast dish.

Loosely translated from the Yiddish, tzimmes means "a fuss over something," but in culinary terms, it's commonly a casserole of various fruits, vegetables and/or meats.

Instead of white cubes of tofu bobbing in this African-style soup, where they look decidedly odd, I purée the tofu with a portion of the finished soup until everything is smooth. The tofu is there, but it doesn't intrude. And this is a method you can use with virtually any puréed soup. If you wish, you can purée the entire soup or leave it textured, with bits of sweet potatoes and peppers.

This sweet-and-spicy dish is delicious with tan-skinned sweet potatoes or the sweeter red-skinned ones (also known as yams).

Chilaquiles, the ever-popular Mexican casserole, was created to use up stale tortillas. Made with a good sauce, the tortillas come back to life, take on all the flavors, and provide a wonderful textural contrast. Although chilaquiles are usually prepared casserole style, I have seen them made to order with scrambled eggs and chorizo. I particularly enjoy chilaquiles as a brunch item served with margaritas, chilled Mexican beer, or a hearty sangria.

Use the large grating disk on the processor to make short work of preparing the vegetables.

Pears and pear nectar add a delightful accent.

This can be prepared one day ahead, making the seder day much easier. Serve steamed broccoli on the side.

This is a great summer salad, perfect with all kinds of barbecue and grilled foods. It's also a wonderful way to brighten up a winter dinner of broiled chicken or beef.

"I have a 'stragglers Thanksgiving' — that's what I call it — at my house every year," writes Frances Teasley of North Hollywood, California. "I know a lot of people who, like me, don't have any family nearby. Thirteen years ago I started inviting a few people for dinner. And that small holiday gathering has become a big tradition among my friends. For weekday meals, I look for shortcuts and do-aheads. But for holiday meals, I like to do everything the same day because I love the smell of cooking that fills the house."

Hollowed-out orange halves are filled with mashed yams and topped with marshmallow creme and pecans.

You can form the sweet-potato pancakes up to six hours ahead, leaving only a quick frying before serving.

This fragrant mélange mixes starchy tastes with sweet. The dish is like a stir-fry, only it's done in the oven—a great, no-fuss way to cook a slew of vegetables.