Yukon Gold Potato

The lamb needs to marinate overnight, so be sure to begin one day ahead.

This is great with a fried egg.

Editor's note: Serve this salad with Marcus Samuelsson's Maple-Glazed Tuna .

Rava dosas—savory, crisp-edged crêpes popular in South India—are typically made from semolina and rice flours. Stuff them with hearty vegetables cooked in a blend of spices, chile, garlic, and ginger.

Taking a cue from German potato salad, these Yukon Golds are smashed with a hot bacon dressing and then tossed with fresh dill. Steaming rather than boiling the potatoes keeps them fluffy.

Feniger first encountered this fragrant pilaf while visiting her friend Alan Wagner, who cooks at an ashram in India. The pilaf has since become a popular addition to Street's menu. The first thing you'll notice is the tapioca pearls’ gratifyingly chewy, almost slippery texture. Then you'll take in the pop of the mustard seeds, the denseness of the taro, the fresh coolness of the cilantro, and the savor of the peanuts and cumin. The most elusive flavor is that of the dried neem leaves. They’re an optional ingredient—you can leave them out and the pilaf will still be delicious—but they have an interesting astringency.

Not everything Feniger serves at her restaurant is typical street food, and here's a delicious case in point. The intriguing combination of shredded brisket, diced root vegetables, and apples is based on a recipe that Feniger's grandmother Sylvia Morgan often made for family meals in Toledo, Ohio. Roasted poblano chiles, a nod to the chef’s days at Santa Monica's Border Grill, add a spark of heat, and a fried egg makes it enormously satisfying.

Use a potato masher—or even just a large fork—if you don't have a ricer.

Roasting greens, such as broccoli rabe, turns them deliciously crispy and earthy. The broccoli rabe's inherent bitterness nicely offsets the sweetness of the roasted-garlic pan sauce. The chicken needs to be salted one day ahead.

The rich chowder serves as a sauce in this dish. At the restaurant, they use house-smoked king clams and panko in the panzanella, which is a modern take on the classic Italian bread salad. If you like, puree equal parts parsley, fennel fronds, and olive oil, then spoon the vibrant green sauce around the fish.

The humble potato, given a little something extra, always elicits oohs and aahs. This is especially true when it's tossed with an herb-infused oil and cooked on the grill.

In this main-course riff on salade niçoise, the olives make a splash in the dressing while peppery arugula stands in for lettuce, grilled salmon for oil-packed tuna. Yet the beautiful contrasts of the original are still front and center: potatoes, green beans, tomatoes, and hard-boiled eggs.

Everyone's favorite Polish dumpling. Toothsome, warm, soft, and smothered in caramelized onions—yep, that's the stuff! In NYC, pierogi are a brunch staple. Our Polish diners are a disappearing breed, but you can live the life in your own kitchen. This is one of those time-consuming recipes that will change your life. If you make them once and know what to expect, the next time you make them won't be such a big deal. Because theh ingredients are so simple and unadulterated, choose good-quality, organic potatoes whose flavor packs the most punch.

Garlic, herbs, and potatoes are enclosed in foil packets and grilled.

Chiles rellenos are just as good grilled as they are battered and fried. They're easier to make that way, too.

The timeless combination of steak and potatoes gets extra pep from jarred roasted peppers and aromatic charmoula, an herb and spice blend typically used in North Africa as an instant flavor booster for grilled meats and fish.

For more of a bite, add two to three teaspoons of whole grain mustard along with the olive oil.

If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks.

Here's a more contemporary take on potato salad: Two kinds of potatoes give it eye appeal and a richer flavor. Tossing the potatoes with arugula and bacon adds a peppery crunch and plenty of smoky goodness (and you know how we feel about the smoke!)—and practically makes this salad a meal. Because sweet potatoes are so dense, and they take a few minutes longer to cook than regular potatoes, we cook them separately. This salad doubles easily for a party, and goes great with barbecued brisket or grilled sausages.

Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives.