Root Vegetable

Serve these bacon-and-cheese-stuffed onions as a side dish for roasts, or as an unexpected main course for dinner, supplemented by a green salad. Don’t rush the cooking of the chopped onions; keep them on the heat until caramelized, for the best flavor.

Take care not to crowd the vegetables, or they will steam rather than brown. You’ll also need to toss them periodically so they’ll stay coated in oil. Add leftover vegetables to a salad, or use them to top the Roasted Root-Vegetable Pizza (page 45).

Seltzer water is the secret to achieving a delicate crust on homemade onion rings. Use a deep-fry thermometer to monitor the oil, and be sure to maintain a temperature of 375 degrees; otherwise, the rings will absorb too much oil as they cook.

New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).

New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).

New potatoes are really just young potatoes of any variety. They are crisp, waxy, and hold their shape when boiled or roasted, as in the recipes that follow. Try any of these rustic potato dishes with roast chicken, pork, or beef (see page 284).

To keep these pancakes from browning too much, cook them over medium (not high) heat, and lower the temperature if they start to darken too quickly. Sour cream is a classic accompaniment to grated-potato pancakes of all sorts (including latkes).

With a little artful arranging (and minimal seasonings), humble potatoes are transformed into an elegant side dish. This resembles a gratin but has none of the usual cream or cheese.

This homemade version of the Chinese standby is a great way to use up leftover rice. Or, to save time, cook the rice up to three days in advance, then let cool and refrigerate, covered tightly. Bring to room temperature before adding to stir-fry.

Dried beans are an inexpensive alternative to canned—once cooked, they also have a better texture and far less sodium. Here the beans are simmered with beets, which infuses them with color and flavor.

To save time, you can make this recipe with store-bought pie dough; look for refrigerated dough (not frozen piecrusts) made with butter rather than margarine or partially hydrogenated oils.

Steamed fish is a healthful and quick-cooking dinner option. Adding a few aromatics to the steaming liquid enhances the taste of the fish without using any butter or oil. Haddock, halibut, or other firm-fleshed white fish can be used in place of the cod.