Potato

A warming and filling main-course soup.

Although we give directions on how to stack the vegetables in these napoleons, feel free to arrange the vegetables and cheeses any way you wish.

Nice with grilled or roasted meat, fish or fowl.

This satisfying British staple is an excellent use for leftover mashed potatoes. You will need two cups for this recipe; bring them to room temperature before using.

Here's a stick-to the- ribs specialty where the Slavic influences of Trieste are deliciously evident. It's a typical holiday and special-occasion dish that is usually served from a big pot at the dinner table. The pot is always returned to the table later in the evening so that guests can have a snack before they leave.

Serve this warm or at room temperature.

Can be prepared in 45 minutes or less.

Basil is one of the favorite ingredients of the Italian region of Liguria, and there is no place in the world where it is more fragrant or put to such delicious use. It's the basis of the classic Genoese sauce, pesto, in which it is partnered with garlic, olive oil, pine nuts, and Parmesan and Pecorino Romano cheeses. It shows up most typically floating atop minestrone, drizzled over potato gnocchi, or - as here - tossed with trenette (the local ribbon pasta), potatoes and green beans.

(SALADE DE LEGUMES AU FROMAGE DE CHEVRE) This recipe can be prepared in 45 minutes or less.

Roasting the yams gives this soup its richness; a swirl of cilantro-flavored yogurt adds even more taste and color.

In the late nineteenth century, salmon was so abundant in Scotland that servants refused to eat it more than three times a week — but then again, they didn't have the recipe for this delicious hash. Top each serving of the hash with one or two poached eggs. Make a watercress salad with a simple vinaigrette to have alongside, and offer a pitcher of mimosas or some juice to drink.

Called Dublin coddle, this traditional Irish dish is a quick main course.