Root Vegetable

Everyone loves onion rings, but having to fry them up just as the doorbell begins to ring is never a good thing. Miraglia Eriquez devised a way to make them ahead. Reheated in the oven at the last minute, they'll never give away the secret—and since they're breaded, not battered, they stay crisp even at room temperature.

Does the idea of kids wolfing down their vegetables seem utterly improbable? This faintly sweet, gingery dip, reminiscent of that addictive Japanese-restaurant salad dressing, is made mostly from carrots, so you'll be delighted by the compulsive dipping and crunching that's bound to ensue when you put it out.

Lamb shoulder chops are everything a cook wants: They're inexpensive and quick-cooking, yet they deliver more robust flavor than pricier rib chops.

A quick marinade brightens the steak, so it combines perfectly with the dish's Southeast Asian notes.

The strong aromatics in this dish infuse the potatoes with a spirited Moroccan style.

This raw dish is all about the best ingredients you can find. A great goat cheese and a fruity, high-quality olive oil will result in flavor that's as stunning as the presentation.

The tang of citrus and the refreshing flavor of fennel give this side dish a lightness that other rice preparations just can't match.

Full of sweet corn, smoky bacon, and delightfully briny clams, this light summer chowder is like having a whole New England clambake in a bowl.

This recipe was created by chef Geraldine Ferraro of the Four Swallows Restaurant on Bainbridge Island in Washington. It's part of a special menu she created for Epicurious's Wine.Dine.Donate program.

The carrot ribbons are simple: Use a vegetable peeler to make long strips.

The basil oil would also be delicious drizzled over fish, vegetables, or chicken.

Why you'll make it: Because it's tuna done differently, and a spicy Asian take on kebabs.

Why you'll make it: Because it's everything that's good at the market right now in one good-for-you salad.

Why you'll make it: Because it's the tastiest way we know to use up all those ripe tomatoes you've got at the ready. The flavors of cold soup become muted once the soup is thoroughly chilled. Before serving the gazpacho, check the salt and vinegar and then adjust them, if need be.

Why you'll make it: Because it's special enough for company but easy enough to pull off any night of the week. Start the spice rub at least four hours ahead.

This gorgeous centerpiece dish comes together in three easy steps.

Just saying the words "Dungeness crab" creates a sense of place. Its juiciness and depth of flavor is the secret to this salad because it strikes a perfect balance with the sweet-tart dressing. Don't substitute Atlantic blue crab here; its delicacy won't work to the salad's advantage.

A lovely vinaigrette, enhanced with pan juices and the flavorful punch of a little tapenade, makes this simple broiled fish taste deep and complex.

The vegetables, along with the canned Italian tuna, in this colorful tossed salad create a positively satisfying meal. (Using an imported brand of tuna will make all the difference.)