Root Vegetable

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

Slow-cooking a "roast" chicken yields moist, juicy meat but flabby skin—the easy fix is to run the carved chicken under the broiler to crisp the skin before serving.

This is a typical Sichuan technique for dry-frying beef. Unlike most meat stir-fries, the beef is not marinated; instead it is stir-fried immediately then cooked for a few minutes longer to intensify the beef flavors and to give give the meat a slightly chewy texture.

You can turn leftover roast chicken or store-bought rotisserie chicken into a hearty soup in about half an hour. Fresh dill and lemon juice bring a nice dose of brightness.

The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.

Serve these easy boiled potatoes with slow cooker corned beef, or any hearty main course.

This fresh slaw is refreshing, tart, crunchy, and wonderful served alongside grilled chicken.

These wheat-free pancakes are sweetened with nothing but homemade, sugar-free applesauce.

Here, all of the best flavors of sweet potato casserole are combined into your favorite sweet-and-crunchy childhood treat. The best part? It all comes together in about half an hour.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

Cover a just-baked, garlic-scented pizza crust with a crisp salad of Bibb lettuce, blue cheese, prosciutto, and pickled onions, plus plenty of red wine vinaigrette.

This easy taco dinner has lots of quick tricks: like cooking the pineapple and shrimp on one sheet pan, and then tossing the filling with the same dressing you used to quick-pickle the onions.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

Whether it's part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

This hearty Alsatian classic is perfect for the Instant Pot. The meat is fork-tender, and its fat virtually melts away, adding richness to the sauerkraut and cabbage.