Yukon Gold Potato

Can be prepared in 45 minutes or less.

This recipe is an accompaniment for Roasted Pork Chops with Serrano Ham Vinaigrette .

This recipe for potatoes cooked with whole, unpeeled garlic cloves has been a favorite of Tante Marie's students ever since it was taught to us by Judith Olney. The secret is to cook the potatoes and garlic in plenty of olive oil so the garlic doesn't burn. Serve this dish with roasted chicken or a chicken sauté.

Active time: 20 min Start to finish: 45 min

This dish is a nice choice for a special breakfast because the potatoes can be mashed in advance, then chilled overnight in the ramekins. Serve with plenty of buttered toast.

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

Active time: 15 min Start to finish: 40 min

We roasted a whole head of garlic for this recipe even though it's more than you need — the leftover cloves are such a versatile thing to have on hand. Use them in a puréed soup, rubbed on bread, mixed with green vegetables or a salad dressing, or mashed with mayonnaise. Active time: 10 min Start to finish: 1 hr

Brandy, apples and cream add a taste of France's Normandy region to this entrée.

A gratin is the golden, epicurean crust that forms on the surface of savory baked or broiled dishes. Pungent Gruyère makes a genial topping that acts as a protective layer, preventing the potatoes from drying out.

If you haven't already made the low-fat buttermilk dressing for the buffalo burgers you'll need to allow a little extra time for this recipe. Active time: 40 min Start to finish: 40 min

These potatoes, oven-crisped on the outside and tender inside, go especially well with red meat.

You might have to grill these in batches.

Buttery-tasting Yukon Gold potatoes can now be found in grocery stores and farmers' markets all across the country, but this recipe can certainly be made with russet potatoes instead.

Jennifer Martin of Portland, Oregon, writes: "I am not formally trained in cooking but grew up working in food service, from chopping vegetables at food festivals to catering parties for a little extra income. Today I own Epicure Custom Cooking, a gourmet takeout shop and catering company with a few tables for dining. Our specials change weekly and are geared toward what I like to cook and eat. I simply love the business, even with my 12-hour days."