Vegetable

This dish is a perfect side for roast chicken; or crumble feta on top for a vegetarian lunch. Quinoa freezes well, so cook a big batch, let cool, and freeze in resealable plastic bags until ready to use.

We're seeing gigante beans everywhere. They're creamy and buttery, and their size adds a dramatic look.

The trick to a successful stir-fry? Prep everything before you cook.

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

A little white wine and lots of fresh herbs put a refined spin on this classic that tastes just as good the next day.

Jarred kimchi delivers flavor and color in this roast chicken dish.

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Save any leftovers and tuck them into sandwiches or fish tacos.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they're well seasoned.

Packed with vegetables and white beans, this is the kind of wholesome one-pot meal you need to ward off winter blues.

November weeknights are for simple pan-seared pork chops and roasted squash.

Use any variety of nutrient-rich kale in this dish.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

This fun Brazilian street food is traditionally formed into the shape of a drumstick to represent the main filling ingredient: chicken. In fact, coxinha (pronounced co-SHEEN-ya) means "little chicken drumsticks" in Portuguese. We like to make them extra mini for snacking.

This harkens to those beloved jam-filled cookies that have been favorites in cookie jars for generations. This savory twist embellishes the dough with Parmesan cheese, the jam in question made with tomato and tart cherries. The jam recipe makes more than is needed for this batch of cookies, but it's not practical to make in smaller quantities. Extra will keep well in an airtight container in the refrigerator for up to 2 weeks. Spread it on turkey or ham sandwiches, slather it on chicken breasts before baking, or serve as an accompaniment to cheese. You can use dried cranberries in place of the dried tart cherries, if you like. For a short-cut version, you could nix making the jam here and simply use prepared plum or fig jam, or another minimally sweet jam.

Ideas for serving: When I've got my grill going, I like to make my almost-Oaxacan tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each one lightly but thoroughly with oil, then grill them until they're crisp. Once they cool, I break them into big rustic pieces for dipping into this guacamole. Wedges of grilled pita make a delicious and unexpected vehicle for dipping. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.