Root Vegetable

These versatile treats make fabulous hors d’oeuvres or a great breakfast on the run. They are so portable that they pack equally well for picnics, the office, and school lunches.

Beets and apples add filling fiber to each bowl; plus, apples' antioxidants may help prevent metabolic syndrome, a condition characterized by excess belly fat.

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.

Olives bring healthful monounsaturated fat to your plate. Plus, they supply skin-protecting vitamin E.

A 4-ounce fillet of mild-tasting tilapia has only 108 calories.

"I make this dish almost once a week during high carrot season. Dill brings out carrots' earthy sweetness, and I can work on the rest of the meal while this cooks." —Eva Worden, Worden Farm, Punta Gorda, FL

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

Not all potato gratins have to be creamy to be deeply satisfying. Thinly sliced boiling potatoes mixed with equally thin slices of fresh fennel and then lubricated with a little butter cook into a richly flavored side dish for your holiday roast. A little melted cheese on the top adds a lustrous touch. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Latkes combine an ingredient and a technique that have gone together very well for centuries: potatoes and frying. This variation on a traditional crisp potato pancake is enhanced with the addition of carrots, which add a hit of earthy sweetness. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones.

This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.

This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes.

This recipe comes from Rosita Missoni's Sardinian fish merchant, who recommends using a large flat white fish such as turbot, fluke, or halibut. You can substitute a firm-fleshed round fish such as branzino or black sea bass. Serve the fish flaked off the bone with the potatoes and a simple arugula and tomato salad.

Fresh and piquant, this crowd-pleaser is a classic.

We're big fans of associate food editor Mary-Frances Heck's method for poaching eggs in the microwave.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

Whole wheat couscous, a newcomer to supermarket shelves, gives this dish a nutty flavor—though standard couscous works just as well. Serve it with Slow-Baked Salmon or Miso-Glazed Salmon Steaks .

Tai Missoni got this recipe from the Milan restaurant Osteria La Risacca when he asked the owner what he ate at lunch. Adding white wine to the boiled potatoes keeps them moist.

You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant. It is fiery, both from the chiles and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness so don't go too far.

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.