Root Vegetable

This simple dish is as pleasing to the eyes as it is to the palate. Savor it as is or over whole-grain toast or rice.

A taste of Italy, this tender roast gets a robust herb rub, then is left to bake or cook in the slow cooker. Among the recipes we’ve included for using the planned-over portion are Thai Beef Salad (page 91), Beef Salad with Vinaigrette or Horseradish Dressing (page 92), and Blue Cheese Beef and Fries (page 201).

Turn ordinary chicken and cauliflower into a flavor sensation with curry powder and tangy yogurt. Serve over couscous, noodles, or rice.

Known as a festive, regal dish in India and Pakistan, biryani is packed with flavor. Don’t be scared off by the long list of ingredients. The dish really is quick and easy to prepare.

This comforting steak casserole is slightly sweet and savory at the same time.

For a delicious Italian dinner, serve this flavorful combination of portobello mushrooms, bell peppers, and plum tomatoes with brown rice or on your favorite whole-grain pasta.

This basic stir-fry recipe gives you many options. You can choose between the Asian and Italian flavorings (see Italian Stir-Fry on page 147), and you can vary the meat by replacing the chicken with round steak, pork chops or tenderloin, firm-fleshed fish, bay scallops, or tofu. Save even more time by using precut vegetables or frozen mixed vegetables (no need to thaw before cooking). Even if you make only half this recipe, you’ll probably want to make the entire amount of sauce.

This recipe will eliminate all doubt that good-for-you tofu can be tasty, too!

This yummy chicken and gravy combination goes well with just about any side dish.

Rich-tasting, thick, and so flavorful—no one will miss the meat in this stew.

You may want to prepare a double batch of these burgers so you’ll have enough to serve without the pita bread at another meal. Try them with roasted sweet potato wedges and fresh fruit.

To jazz up black beans and rice, add the exciting flavors of rich olive oil, tangy lime juice, and assertive garlic.

With the texture of steak and the benefits of fish, tuna is a true winner. So is this easy, easy dish. Grill some fresh vegetables at the same time, slice some tomatoes, and call the family to dinner.

Bottled peanut satay sauce is a convenient way to add the traditional Thai flavor combination of basil, peanut, and coconut to your cooking.

Here’s a warm version of the popular French salade niçoise. Très bien!

Rosemary and two kinds of pepper ramp up the flavor of this tempting, inexpensive entrée.

Layers of mushroom slices, red bell peppers, and cheese, all seasoned with a sweet-and-sour onion mixture, combine to create a unique sandwich.

Serve this attractive side dish with your holiday meal or with roast beef for Sunday dinner. Baking at a high temperature slightly caramelizes the bottom of the squash for a delightful taste.

Turn leftover roast beef such as from Tuscan Braised Beef (page 172) into a taste adventure by adding Thai-style dressing.

One kind of roasted potato is good, and two kinds are doubly delicious. This recipe is twice as good in another way, too: You get roasted potatoes for today and a start on German or Mexican Potato Salad (pages 80, 81) for later.