Root Vegetable

Let your oven do the work on this juicy, piquant fish and the succulent red and orange roasted vegetables.

This stovetop method of braising results in moist fish and a flavorful pan sauce to serve over noodles or rice.

Monkfish is perfect for this recipe because it doesn’t fall apart. It has a wonderfully tender and succulent texture similar to lobster, but monkfish is less expensive. This dish is also good with other types of fish and other kinds of seafood, such as scallops, shrimp, or lobster.

Up to a day before baking, Tortilla Melts can be assembled, wrapped in foil, and refrigerated. Bake in the foil for about 15 minutes and then remove the foil and bake for about 5 minutes more for the tortillas to crisp. Leftovers can be refrigerated for up to a week and reheat well.

Many of us think to eat creamed pearl onions only once or twice a year at holiday feasts. We thought it would be fun to turn the traditional side dish into a soup for any day of the week.

Mildly spicy, really homey, and satisfying. We’d like to acknowledge our friend Anne Kenney for the idea for this recipe.

Wish you were in Tuscany? Have this soup for supper as a small consolation.

A hearty soup inspired by Indonesian gado gado sauce, fragrant and spicy with ginger and cayenne, rich with peanut butter and sweet potatoes.

This thick, flavorful Southwestern soup comes together easily using pantry items.

The warmth of this salad brings out the best flavors of the ingredients: mellow lentils, sharp escarole, aromatic fennel, and rich, crunchy walnuts. (See photo)

The potato salad is delicious on its own, and so is the omelet. Together? Divine.

Make a double batch because you’re sure to want leftovers—this makes a great lunch the next day.

Any rice is fine for this dish, but Lemongrass Rice (page 181) makes it particularly flavorful. We especially like this technique for cooking eggs for fried rice.

In this delicious omelet, we borrowed the taste of garlic, caraway, and coriander from harissa, the classic Tunisian seasoning. The omelet can also be cut into wedges and served as an appetizer or as part of a tapas or antipasto platter.

This golden pudding sends out a wonderfully appetizing aroma as it bakes. You can keep it unbaked in the refrigerator for up to a day—just allow for more baking time.

Serve this right out of the pan for a quick home-style meal. Warm, at room temperature, or straight from the fridge, this omelet also makes a great sandwich with mayonnaise and tomato. (See photo)

Because lentils cook quickly, they’re ideal for a simple supper. This thick, earthy stew, chock-full of protein, is most satisfying on a chilly fall or winter evening.

Black beans and rice with an interesting twist: fuchsia-colored pickled red onions. Make extra! They’re a flavorful condiment for sandwiches, soups, and salads, and they keep in the refrigerator for several weeks.

Roasting intensifies the flavors in this fragrant dish, which is easily prepared and requires little attention while it’s in the oven. If you like the flavor of garam masala or commercial curry powder and it’s in your cupboard, use it.

This sauté makes an attractive and satisfying supper; chilled, it makes a delicious side dish or salad. (See photo)