Yukon Gold Potato

Ajiaco The term ajiaco means different things in different parts of Latin America, but in Colombia the name refers to a chunky chicken soup thickened with papas criollas, a native potato. The tiny yellow tubers break down completely, giving the broth a rich, silky mouthfeel. If you can't find papas criollas in your supermarket's freezer section, grated russets achieve pretty much the same effect. Yukon Gold and red boiling potatoes contribute contrasting texture, and a handful of briny capers punches up the flavor.

This is a complete meal—with a main course and two sides. Also called "American bison," buffalo tastes slightly sweeter than beef. It also has significantly less fat and cholesterol. You can find buffalo at specialty foods stores (such as Whole Foods), some farmers' markets, and online at dartagnan.com. If you can't find buffalo, use lean grass-fed beef.

Adding large flakes of pleasantly pungent smoked mackerel to a straightforward potato salad gives it a deeper, more savory dimension. Smoked mackerel comes in herbed and peppered varieties as well as plain; all of them will work well here—especially the peppered version.

The basil oil would also be delicious drizzled over fish, vegetables, or chicken.

The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)

This recipe alone is reason enough to grab your tote bag and head to the farmers market. Blackberry Farm dresses up the dish with parmesan foam and a drizzle of aged balsamic vinegar, but the ingredients stand on their own beautifully. Slip a fried egg on top, and you have an easy summer supper.

Some of us prefer the taste of grilled lobster to boiled. The smokiness of the fire balances the richness of the meat while simultaneously intensifying its flavor.

Rösti In Zurich, a German-speaking city, practically every bar and beer hall Garnishes its big plates of meat with this kind of hash brown cake; it might be "cheese" or "onion" or "plain" Rösti, but you'll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate.

Aligot gratin with horseradish cream Peasant ingenuity triumphs in this simple, soul-satisfying dish from France's mountainous Auvergne region. It's the perfect foil for grilled or roasted meat.

If your jalapeño isn't spicy enough, add another tablespoon of the chopped chile.

Adding watercress to potato salad gives this old standby new life. We particularly like the contrast of the crisp, peppery green against the warm, vinegar- and mustard-spiced potatoes.

Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

Editor's note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. The French regard rutabaga as animal feed, but the Irish know better and use it in numerous beloved dishes. In this recipe, the root vegetable's sweet starchiness is the perfect foil for smoked mackerel, another ingredient for which the Irish have great respect.

Editor's Note: This recipe is adapted from chef Paul Flynn of The Tannery in Dungarvan, Ireland. In Ireland, boiled bacon and cabbage is a domestic staple. The bacon is usually a "collar" or shoulder, a moderately marbled cut with less fat than American bacon but a bit more than Canadian. The ingredients are boiled together and served with potatoes and a parsley cream sauce. Among contemporary Irish chefs, it's become popular to reinvent this hearty, homey recipe in the more rarefied form of bacon and cabbage terrine. Flynn's version, however, stays closer to dish's comforting roots, while adding a touch of elegance.

This recipe was created by Govind Armstrong, chef and co-owner of Table 8 restaurants in Los Angeles and Miami. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program. If lamb is not brought to room temperature before being placed in oven, roasting may take up to 45 minutes.

Think of it as a giant potato pancake, or latke, made even more savory with the addition of cheese. This skillet-fried cake of Yukon Golds, cut into neat wedges, is elegant enough for guests and versatile enough to serve any time of day.

While this impressive roast cooks, it slowly transfers flavorful juices to the moist potato-and-onion stuffing tucked inside. Once the breast has been cut from the bone, it yields beautiful slices ideal for drizzling with the lush pan sauce.

This recipe was created by chef Ryan Hardy of the Little Nell in Aspen, Colorado. It's part of a special menu he created for Epicurious's Wine.Dine.Donate program.

Add a salad and your meal is set. Or serve small squares for an appetizer.