Russet Potato

These British scones, created by the mother of Martha Stewart Living design director James Dunlinson, resemble small, thick pancakes.

These are best eaten slightly warm.

For crisp browned potatoes, avoid crowding the pan when sauteéing.

If making this in advance, wait to add the cucumber until just before serving.

This traditional Irish potato dish can be assembled up to 2 hours ahead and then browned just before serving.

Make sure to use at least a 5-quart saucepan so the oil won’t bubble over.

Using a mandoline to slice the potatoes is quick and easy. You can do so up to four hours ahead; to prevent browning, place matchsticks in a bowl of cold water in the refrigerator until ready to use, then pat them dry with paper towels.

Garlic gives the dish a mellow flavor.

You can use this recipe to make spinach gnocchi: Thaw 1 10-ounce package frozen spinach, very finely chop the leaves, and squeeze out the moisture. Add it to the potatoes in the bowl, and sprinkle with an additional 2 tablespoons flour. Formed gnocchi can be refrigerated on a floured baking sheet, uncovered, up to 12 hours.

This chilled soup is traditionally garnished with fresh chives. We added the peppery snap of watercress and the tang of buttermilk to give it bite.

White pepper is used because of its color, but black pepper will also work.