Red Skin Potato

At the restaurant, the hash comes with eggs, served either poached or over easy.

This recipe can be prepared in 45 minutes or less. Serve this with steamed baby carrots, coleslaw and pickled cucumbers.

Roasted garlic produces a rich dressing using very little oil.

A creamy sauce and a trio of caviars are the "dream" of this party dish. Buy the quality and quantity of caviar that fit your budget.

Reduce oven gridlock with this fantastic stove-top side. (The garlic can be roasted in the oven a day in advance.)

This recipe can be prepared in 45 minutes or less. The fennel is the special flavor in this soup.

Choucroute — the pickled cabbage that is a cornerstone of Alsatian cuisine — is similar to sauerkraut. One key difference is that choucroute is always cooked in wine. Here, sauerkraut is combined with smoked ham hocks, sausages and potatoes.

An easy-to-make infused oil makes a big difference in the taste of these potatoes.

This classic Spanish egg-and-potato dish is similar to frittata. Team the tortilla with a green salad for a terrific brunch or lunch.

Chiles Anchos Rellenos de Atún con Papas This is more sweet than spicy, because the chiles are softened in brown sugar and vinegar before stuffing.

A great dish from Dalvay By The Sea.

Asparagus or peas may be added to this recipe. Gremolata—a mixture of lemon zest, garlic, and parsley typically sprinkled over osso buco (braised veal shank)—is not traditionally used in Italian Jewish vegetable dishes, but it gives this one lightness and sparkle.

"My favorite lamb dish in recent memory was a lamb shank at Bistro 110 here in Chicago," writes Valerie Young of Chicago, Illinois. "The waiter told me that it was seasoned with cumin, coriander, and curry, then braised for a very long time." The secret to this recipe? The lamb marinates overnight in a fragrant oil-and-spice mixture. If you don't have a spice grinder or coffee grinder, use a mallet to crush the seeds in a resealable plastic bag.

If you're making these potatoes to serve with the roast goose , the optimal time to begin boiling them is immediately after the oven temperature is reduced on the roasting bird. As soon as the goose is removed from the oven, increase the oven temperature and roast the potatoes while making the sauce for the goose. If you're not roasting a goose but would like to make the potatoes anyway, you can use store-bought duck fat instead of goose fat.

Called chakchouka, this specialty is perfect for brunch, lunch or even a quick supper.Traditionally, it is prepared with a slender, spicy beef or lamb merguez sausage, and a soft bread is used in place of a fork to "grab and eat".