Red Skin Potato

Reflecting the cuisines of Israel and the surrounding Mediterranean Middle Eastern countries, this meatless stew is seasoned with mint and lemon. Serve it with sesame seed rolls and a tomato and cucumber salad; have pistachio ice cream for dessert.

Can be prepared in 45 minutes or less.

Balsamic vinegar is boiled with a bit of sugar until they form a luscious syrup to drizzle over the potatoes and veal.

I lived in the Canary Islands for ten years and am reminded in a small way of that happy time whenever I make my former neighbor's spicy potatoes (tradition has it that the real thing is cooked in sea water). I hope that you will enjoy them--they go wonderfully well with grilled fish and meat. Can be prepared in 45 minutes or less.

Hash, a venerable Yankee dish, is usually made with the leftovers from Boiled Dinner (Corned Beef) or Roast Beef Dinner. In keeping with the humble origins of hash, my version of Lobster Hash uses a modest 2 ounces of lobster meat per person. Serve this as a satisfying main dish for lunch, brunch or even a hearty breakfast.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Neither peas nor potatoes are indigenous to North America. Peas were introduced in the seventeenth century and flourished over time. While sweet potatoes were popular with the settlers, white potatoes took getting used to; they had to cross the Atlantic twice (from South America to Europe, then from Ireland to the colonies) before they were widely grown.

The mustard dressing is used both to marinate the lamb and to coat the salad. And don't let the anchovies in the dressing scare you off. They add depth of flavor, but not a fishy taste. Complete this dish with a chilled Beaujolais.

Although a fondue pot suits this recipe, it isn't absolutely necessary. Simply put the fondue in a decorative microwavable bowl, and serve it warm. When the fondue gets too cold, just rewarm it in the microwave. Set out a small bowl for the used skewers.

Beets and potatoes team up in this simple, slightly spicy Ethiopian salad from Meskerem Restaurant in Washington, D.C.

This is known as chilpachol in Mexico. Don't forget to add a squeeze of fresh lime juice to each bowl.

A popular salad on the island of Pantelleria.

These barbecue-flavored potatoes, from Rudy’s Country Store and Bar-B-Q in San Antonio, Texas, are terrific with grilled ribs, chicken, or beef.