Root Vegetable

For perfectly thin chips, use a V-slicer or mandoline with an adjustable blade.

Spaghetti and meatballs get spiced up with a classic Italian sauce. All'amatriciana hails from Amatrice, a town northeast of Rome. Classic all'amatriciana sauce is made from tomatoes, guanciale (salt-cured pig's jowl), and hot peppers. Here, bacon stands in for the guanciale.

Any leftover onions would be delicious layered in a chicken, turkey, pork, or roast beef sandwich.

This is great with a fried egg.

Don't have 60 minutes to roast a root vegetable? Try cooking yams in a microwave for about five minutes on each side and you'll have yams that are soft and ready to mash—fast.

Albóndigas is Spanish for meatballs. Ours are lightened with grated zucchini.

Healthy steak from the California Health & Longevity Institute near Los Angeles.

The piquant pickled red onions are the ideal topping for this traditional Austro-Hungarian cheese spread.

A classic dish perfected. Ask your butcher to cut the meat from the shank into 3/4-inch cubes.

Don't be concerned about the amount of kale called for in this recipe. The leaves will cook down considerably in the pan.

For leftovers of this classic seafood stew, increase the recipe by half.

Vietnamese hybrid sandwiches called banh mi are great for lunch or a casual dinner.