Vegetable

Dried beans are an inexpensive alternative to canned—once cooked, they also have a better texture and far less sodium. Here the beans are simmered with beets, which infuses them with color and flavor.

To simplify Mexican chiles rellenos—fried, stuffed mild chile peppers—these poblano peppers are filled with a black-bean mixture (without first being roasted and peeled) and then baked in a spicy tomato sauce.

Japanese eggplants are more slender, lighter in color, and have a slightly sweeter, creamier flesh than the larger, pear-shaped globe varieties. To prevent the flesh from discoloring, cut the eggplants just before you’re ready to steam them.

Although you could certainly substitute one-quarter cup bottled teriyaki sauce for the homemade version in this recipe, the resulting dish won’t taste nearly as fresh and vibrant.

To save time, you can make this recipe with store-bought pie dough; look for refrigerated dough (not frozen piecrusts) made with butter rather than margarine or partially hydrogenated oils.

Using store-bought puff pastry allows you to make these tarts on a busy weeknight. Round out the vegetarian meal with a salad of mixed greens or any of the winter vegetable sides on page 279.

Made famous in the port city of Veracruz, Mexico, this spicy dish combines jalapeños, olives, tomatoes, and oregano in a pan sauce that surrounds the firm-fleshed snapper as it cooks. Serve with lime wedges and white rice or a simple green salad.

Steamed fish is a healthful and quick-cooking dinner option. Adding a few aromatics to the steaming liquid enhances the taste of the fish without using any butter or oil. Haddock, halibut, or other firm-fleshed white fish can be used in place of the cod.

Avocado is right at home in this Asian-style one-bowl supper of shrimp, snow peas, and brown rice. Serve the citrusy sauce on the side, or drizzle a little over each portion.

Here Dijon mustard serves a dual purpose: It flavors the delicate fish, and helps the bread-crumb coating stay in place as the fish cooks. Tilapia can be used in place of flounder.

Two types of fish—flaky salmon and meaty swordfish—produce doubly delicious grilled kebabs. Thread the fish with the grain perpendicular to the skewers. If using wooden skewers, soak them in water at least fifteen minutes to prevent them from scorching.

This quick-cooking dish proves that you can make flavorful Indian curries entirely from scratch with just a handful of fresh (and easy to find) ingredients.

Tuna is most often cooked to medium-rare to prevent it from drying out. If you prefer, cook one or two minutes longer after turning, or until opaque throughout.

This recipe borrows familiar ingredients from the Italian pantry—arugula, tomatoes, capers, and red-pepper flakes—to produce a dish with bold flavors. Sole, flounder, halibut, or cod can be used in place of the tilapia.

To keep the salmon pieces moist as they roast, they are gently pressed together in the pan. A rustic potato-and-artichoke hash is cooked alongside. Slice the potatoes on a mandoline or with a very sharp knife to make thin, uniform pieces.

In this richly flavored dish, the salmon and cabbage are cooked in rendered bacon fat; for a vegetarian variation, omit step 1 and start by heating two tablespoons olive oil in the skillet.

Pistachios and lamb are often paired in Greek cooking. Tomatoes, artichokes, and parsley—other common ingredients—combine to create a flavorful accompaniment.

Use the extra loin from the Pork Loin with Figs and Port Sauce (page 217) in the recipes below (you’ll have enough meat to make both).