Vegan

Why would you make your own baking powder? "Because it tastes better," says Chef Peacock. By making your own, you're avoiding the chemicals and preservatives that go into commercial baking powder. Peacock has been making baking powder for almost 20 years, since legendary southern cook (and Peacock's dear friend) Edna Lewis turned him on to the homemade stuff.

This fresh salad could be served family-style with the rest of the meal or as a plated first course.

Tossing the potatoes in a vinegar-mustard mixture before roasting gives them a flavorful crust.

Orange slices add a juicy, sweet touch to this simple salad, which is made even easier by drizzling the lettuce with oil and vinegar (rather than making a proper vinaigrette).

Be sure to buy a colorful assortment of baby vegetables. Serve as a side for roasted meat or fish, as an antipasto with salumi and breadsticks, or as an appetizer with crusty bread and goat cheese.

Something green and crisp is in order, and this simple salad is just the thing. A tangy from-scratch honey-mustard dressing will make salad eaters out of even the youngest at the table.

Who knew? These two humble winter staples actually have a natural affinity, playing off each other's best qualities.

This simple apricot-based condiment tastes as bright and sunny as it looks. Spread it on toast like a homemade jam, stir some into yogurt or a vinaigrette, or use it as a filling for white or génoise layer cakes.

When life gives you pomegranates... make lemonade. In this refreshing version, a splash of pomegranate juice adds a sweet-tart note, as well as plenty of good-for-you antioxidants. For an adult version, add 2 tablespoons vodka to each drink.

In this soupy, risotto-like side dish or starter, pureed parsnips and blanched carrots, parsnips, and turnips are stirred into cooked basmati rice. The parsnip puree adds luxurious richness without any cream, butter, or cheese. Serve alongside pan-grilled steaks or pork chops.

A dish to convert all the Brussels sprout haters. By cooking the sprouts only briefly, you preserve their great nutty flavor. This side pairs nicely with roasted rack of lamb or whole chicken. For a Middle Eastern-flavored meal, rub either meat with olive oil, salt, pepper, cumin, paprika, and cayenne pepper before cooking.

Any variety of kale will work in this recipe. If available, try ruffled Red Russian kale, Tuscan kale, or Salad Savoy.

You don't often see turnips served raw, but they're crisp, sweet, and surprisingly tasty. At the market, look for small fennel bulbs and small turnips. They'll be tender and have a mild flavor.

The tangy-sweet vinaigrette brings out broccoli's deep flavor in the best way.

The chicken calls for oil-packed sun-dried tomatoes from a jar, and this dip cleverly makes use of some of that oil.

Wash the salad greens in a large bowl of cold water. Handle them gently to avoid bruising.

This is a time-honored way to sweeten mint juleps , lemonade, and iced tea.

Boiling this strong coffee with eggshells clarifies it by helping the grounds to settle.