Here, Gourmet editors share the ethnic dishes and inventive sides that grace their tables year after year.

A traditional Easter dinner takes on an appealing drawl.

Traditionally, baklava is a Middle Eastern dessert, but we fell head over heels for this savory rendition.

The zing of fresh lemon enhances both the peas' sweetness and the natural flavor of the spinach. The whole quick, creamy dish is bolstered by soft pillows of potato gnocchi.

The secret to great French fries is to fry them twice: once at a lower temperature to cook the potato through, then again at a higher temperature to brown them. We're also giving you five reasons to leave the...

Fried sauerkraut replaces potato in these golden-crisp pancakes; quickly browned slices of smoked kielbasa make the dish complete.

Butternut squash is a wonderful base for a soup. The texture of this one is particularly beautiful and silky, because of the puréed potatoes and carrot.

Braised dishes are often served with a creamy side like mashed potatoes, polenta, or grits. Black beans offer an earthy change of pace.

Tricked out with shoestring fries, this is a time-honored rendition of steak frites—meat and potatoes à la française.

Get an early look at the ten dishes from our upcoming issue that our editor in chief can’t stop thinking about.