Root Vegetable

Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.

Everything is better with a poached egg on top—especially this savory toast piled high with mouthwatering sausage and chopped scallions.

Everything for this simple, Spanish-inspired dish gets tossed in the same lemon, garlic, and smoked paprika marinade, then cooked in a grill basket for an easier, faster way to grill dinner.

Japanese sweet potatoes are starchier than yams and worth seeking out. Steaming before grilling keeps them moist.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

A kicky chile-lime dressing wakes up your weeknight salmon.

Char glazed carrots—packed with earthy umami flavor and spice—on the grill, pop them in a hot dog bun, and never look back.

Serve this smoky curried salad with sliced chicken or sandwiches.

These pickles are extra salty and crunchy. They’re best paired with fatty cuts of meat but also good to munch on by themselves. This recipe is from Gunpowder, an Indian restaurant in London.

Memelas are ubiquitous in Oaxaca, where they’re made with fresh masa dough. Since finding similar masa in the U.S. is hit or miss, we call for fresh corn tortillas, which technically makes this a tostada, hence the cheeky recipe name.