Vegan

I love ketchup as much as the next American does, but when I was designing the menu for Bobby’s Burger Palace, I knew that I wanted to have a little something extra to offer in the squeeze bottles. The simple addition of pureed chipotle in adobo gives prepared ketchup an exciting smoky edge, while still keeping its sweet yet tangy identity intact.

This mustard gets its heat and color from ancho chile powder. Ancho chiles are dried poblanos and they have a flavor that I describe as that of a spicy raisin. I do recommend that you look for this variety for its pure deep flavor and don’t use a generic blend labeled “chile powder.” Red chile mustard is great on any beef or turkey burger and also makes a tasty dipping sauce for fries and onion rings.

I never turn my nose up at potato chips out of a bag—what’s not to like? But there is something incredibly satisfying about making your own, and eating them when they are hot. Considering how easy homemade potato chips are to make, there’s no reason to deny yourself this pleasure. Just make sure that the potatoes are uniformly cut into thin slices and that you salt them as soon as they come out of the fryer. Now I like these chips just plain out of the fryer, but I love them dipped into warm, tangy, gooey Blue Cheese Sauce (page 110).

Rich and buttery Yukon Golds are my potato of choice when making these substantial fries, but you can definitely use Russets if you’d rather. Should you decide to season the oven fries with one of the seasoning mixes, do so before roasting. The flavor of the spices will deepen with baking and give the fries a really great texture.

It’s nice to have the option to deliver a full meal straight off of the grill, fries and all. Though not as crispy as the deep-fried variety, these hearty grilled steak fries are every bit as satisfying. It’s vital to grill the potato slices with the skin on; the skin not only provides an extra textural dimension, but also keeps the potatoes from falling apart on the grill. You can simply season these with salt and pepper or use any of the seasoning mixtures for fries (pages 117 to 119), if you so desire.

Sugarplums, made famous by the “Dance of the Sugarplum Fairy” in Tchaikovsky’s ballet, The Nutcracker Suite, is an old-fashioned English word for candy. It evokes the sweet glory of a dried plum, also known as a prune. Lately, body-cleansing properties of prunes have made them embarrassing. But so what if they are healthy? They are also beautifully sweet like candy, full of wrinkle-fighting antioxidants, and charged with fiber and vitamins. In this recipe, with an assist from dark chocolate, prunes regain their rightful place as sugarplums. This sauce makes a fine duet with ice cream or a slice of pound cake (see Breakfast-in-Bed Pound Cake, page 26).

For a delicious Italian dinner, serve this flavorful combination of portobello mushrooms, bell peppers, and plum tomatoes with brown rice or on your favorite whole-grain pasta.

This recipe will eliminate all doubt that good-for-you tofu can be tasty, too!

Greeks often serve white beans on days of fasting as a filling alternative to meat. Good alone or served over orzo or brown rice, these beans have even more flavor the second day.

If you want to, you can stretch this hearty southwestern stew by serving it over brown rice. Put about a half-cup of cooked rice in each bowl, then top with the stew.

Rajma, red beans slowly simmered in a rich blend of spices, is a favorite in India and other parts of Asia. Don’t be daunted by the long ingredients list—your slow cooker does the work for you. Just remember to soak the beans the night before you plan to prepare the rajma.

This eclectic pilaf is a real time-saver. You need to spend only about five minutes to get it going, then you can leave it alone to cook while you do other things—and you’ll have just one pan to wash.

As an accompaniment for anything from roasted turkey at a holiday feast to grilled burgers on the patio, this side dish is hard to beat.

Combined with the tang of balsamic vinegar and the crunch of pecans, these roasted brussels sprouts will win over even the most sprout-phobic.

Nuts and olives make this an extra-fancy side dish to serve with baked chicken or on a vegetable plate.

Broiling the asparagus intensifies its natural flavor and sweetness, and the toasted sesame oil adds a subtle nuttiness. You can serve this dish warm or at room temperature, making it a natural for a buffet.