Red Skin Potato

This lovely side can be made a day ahead.

When a generous garnish of pesto gets stirred in, the soup turns a vibrant green and becomes perfumed with the intense and sweet aroma of basil mixed with garlic.

Todd English — the chef/owner of Olives and the four Figs restaurants, all in and around Boston — was named Best Chef in the Northeast by the James Beard Foundation. He's also the author of two cookbooks. For his "clambake" extravaganza, you'll need a grill with a lid.

The combination of dried porcini and fresh crimini mushrooms gives this dish an intensely earthy flavor.

Tomatoes and bell pepper also give color and flavor to this impressive side dish.

This golden curry cooks quickly, so the vegetables are just tender. A flourish of mint adds the final spark.

Small imported Turkish bay leaves, available at supermarkets, are ideal for this recipe.

A grill pan is just the thing for cooking the chicken and zucchini in this recipe.

Lane Crowther, Bon Appétit contributing editor, says, "When I was young, the potatoes on the holiday table were always mashed. Even today, my mother, who is still in charge of our Thanksgiving dinners, will rarely stray from tradition. Either there has to be a trade-off to get her to try something new, or—as in the case of this recipe—innovation simply comes as an addition to the menu, not a replacement. Well, with so many different kinds of potatoes available nowadays, I like to mix varieties for their contrasting flavors, textures and colors. This combination of red potatoes and Yukon Gold is an easy-to-make and great-tasting accompaniment to any meal."

A staple of German cuisine, potatoes were a vital part of the diet of heartland settlers.

Have more French bread on hand to serve with this colorful main course. A dry white wine is a good match.

Whether you're watching the Super Bowl or just having friends over for a party, these potatoes are a great hors d'oeuvre. Feel free to double the recipe if you're expecting a big crowd.

This vegetarian version of the Spanish classic is perfect for spring. You will need a 12-inch-diameter skillet with 3-inch-high sides.

Bake these potatoes in the oven along with the Prosciutto and Goat Cheese Strata .

Can be prepared in 45 minutes or less.