Category: Traditional recipes

Photo: Tara Donne; Styling: Alistair TurnbullTotal Time1 Hour 38 MinsRoasting sweet potatoes in a lightly ashed-over bed of coals turns their flesh fluffy and smoky. Drizzle with sour cream, and garnish liberally for a riot of textures, colors, and tastes.Ingredients4 (8-ounce) white or orange sweet potatoes1/2 cup sour cream2 tablespoons olive oil1 tablespoon fresh lime juice3/4 teaspoon kosher salt1/2 teaspoon freshly ground black pepper1/2 cup pomegranate arils1/4 cup cilantro or flat-leaf parsley leaves1/4 cup watercress or baby arugula1/4 cup Castelvetrano olives, pitted and coarsely chopped (optional)Lime wedgesNutritional InformationCalories 210Fat 7.

How to Make ItStep 1Preheat oven to 400°.Step 2Pierce potatoes with a fork; wrap each in foil. Bake at 400° for 1 hour.Step 3Combine vinegar, 2 tablespoons oil, paprika, cumin, 1 teaspoon salt, 1 teaspoon pepper, and garlic in a bowl. Combine turkey and pork in a bowl, mixing well with hands. Heat a large nonstick skillet over medium-high heat.

This is a riff on the Korean rice dish bibimbap, in which various toppings are arranged over a bed of rice. Here, Peruvian steak bowl must-haves such as thinly sliced peeled avocado, roasted sweet potato, and grilled flank steak top brown rice.Ingredients1/2 cup cooked brown rice1 tablespoon salsa verde1/3 cup black beans2 tablespoons thinly sliced peeled avocado1/2 cup cubed roasted sweet potato1 1/2 ounces grilled flank steak1 tablespoon roasted pumpkin seed kernels2 tablespoons fresh cilantroHoney-Chipotle-Lime Sauce:1 teaspoon olive oil1 teaspoon adobo sauce1/2 teaspoon honey1 teaspoon fresh lime juiceNutritional InformationCalories 398Fat 12.

How to Make ItStep 1Combine ketchup, mayonnaise, and 1/4 teaspoon pepper in a small bowl.Step 2Place sugar, salt, remaining 1/2 teaspoon pepper, beef, and garlic in a bowl; gently combine. Divide into 16 (3/4-ounce) balls; lightly coat with cooking spray.Step 3Heat a large cast-iron skillet over high.

YieldServes 6 (serving size: about 4 potato wedges and 1/3 cup salsa)Fresh cherries have a meaty texture that holds up well in a zingy, spicy salsa, much like small tomatoes. Get ahead by steaming and refrigerating the sweet potato wedges, but make the salsa just before you serve so the flavors stay vibrant.

How to Make ItStep 1Dissolve yeast in milk in a large bowl; let stand 5 minutes.Step 2Add sweet potatoes, 1 tablespoon butter, salt, and egg yolks, stirring mixture with a whisk.Step 3Lightly spoon flour into dry measuring cups; level with a knife. Add 4 1/2 cups flour; stir until a soft dough forms.

How to Make ItStep 1Preheat oven to 350°.Step 2Place bread on a baking sheet. Bake at 350° for 20 minutes, stirring once. Cool on pan 5 minutes.Step 3Pierce potato with a fork. Place potato on a microwave-safe paper towel. Microwave at HIGH 8 minutes or until done. Let stand 5 minutes. Peel potato, and cut into 1/2-inch cubes.

YieldServes 12 (serving size: about 1/4 cup)This classic Middle Eastern eggplant dip is known for its smoky flavor and creamy texture. The smoke here comes from four components: charred eggplant, green onions, garlic, and a dash of smoked paprika. To grill the garlic, pull the cloves off in a clump from the bulb so the bundle won’t fall through the grates.

A middle ground between waxy red potatoes and starchy russets, Yukon golds are great in potato salad. They hold their shape wonderfully, and lend a touch of buttery flavor to the mix. This salad blends a little yogurt into the mayonnaise dressing, adding tang. While raw bell peppers are a common potato salad ingredient, we roast them to amp up their sweetness and add some interesting charred flavor.

YieldMakes 1 1/4 cups (serving size: 1 tsp.)This hot-hot-hot sauce is for real spice fiends. Habanero chiles pack a mighty punch, but there’s a deliciously bright, fruity flavor underneath the heat. The color of the sauce is a gorgeous sunny yellow, enhanced a bit by the addition of carrots. Use caution when blending the chile mixture, taking care not to breathe in the vapors.

How to Make ItStep 1Preheat a gas grill to medium (about 400°F) on one side, or push hot coals to one side of a charcoal grill.Step 2Combine first 3 ingredients in a small bowl. Starting at the neck cavity, loosen and lift chicken skin from breasts and legs with fingers. Rub oil mixture under loosened skin.

A little reminiscent of both tuna salad and egg salad, this combo of coarsely mashed chickpeas, mayo, pickles, celery, and onion is all at once creamy, crunchy, and toothsome. We like serving it as an open-faced tartine or toast, but you can also sandwich it between two bread slices or serve it with whole-grain crackers.

YieldServes 4 (serving size: 1/2 cup)Use the remaining honeydew for smoothies, or blend with cucumber, mint, onion, and a jalapeño pepper for green gazpacho.Ingredients1 firm honeydew melon, quartered and seeded1 medium cucumber1/2 cup thinly sliced red onion2 tablespoons fresh lime juice2 tablespoons extra-virgin olive oil1 teaspoon chopped fresh oregano1 teaspoon ground cumin1/2 teaspoon kosher salt1/8 teaspoon ground red pepperNutritional InformationCalories 92Fat 7.

Is there any time of day when a pancake isn’t welcome at the table? These sweet and savory cakes are a sumptuous choice for breakfast, dinner, or a quick snack on the go. Dried chorizo adds a welcomed hit of richness and spicy, smoky flavor. Supercharged with whole grains, crowned with a fried egg, and drizzled with kicky maple syrup, these cakes are as impressive as they are satiating.

Photo: Courtesy of Oxmoor HouseTofu gets a grilled treatment in this recipe with a sweet brown beer glaze that’s brushed on both before and while the tofu grills. The flavor and texture is a delicious contrast with the hearty, chewy, nutty barley. If you don’t have barley on hand, serve with brown rice, quinoa, or farro.

YieldServes 4 (serving size: 3/4 cup)This fresh seasonal salad is ridiculously easy to put together and quite versatile. Serve our suggested amount as a side salad with grilled steak, chicken, or fish, or eat a double portion as a main dish. You can also stick with the serving size listed here and add canned oil-packed tuna or sliced rotisserie chicken breast for a filling lunch.

YieldServes 4 (serving size: about 1/2 cup)Peak-season cherry tomatoes need just a minute or two in the pan to soften and release their juices. Look for balsamic glaze (vinegar that’s been reduced until syrupy) in the oil and vinegar aisle. Drizzle over simply baked fish, roasted green beans, or even vanilla ice cream or fresh strawberries.

Fresh summer peaches make any weeknight meal feel a little more special. Here they’re turned into a quick sweet-herby salsa that wakes up cumin-spiced chicken breasts. The sugar that’s tossed with the fruit helps it release some juice; if your peaches are already especially sweet and juicy, you can leave it out.

YieldServes 4 (serving size: 1/2 cup)If you don’t have Champagne vinegar, use white balsamic vinegar or red or white wine vinegar combined with a dash of granulated sugar.Ingredients1 medium zucchini1 medium yellow squash1/2 cup thinly sliced radishes2 tablespoons chopped fresh dill2 tablespoons Champagne vinegar2 tablespoons extra-virgin olive oil1/2 teaspoon kosher salt1/2 teaspoon black pepperNutritional InformationCalories 77Fat 7.

We use young Cherokee Purple heirloom tomatoes here to balance the sweetness of Sun Golds with a little acid and umami depth, but other red cherry tomatoes will work well also. Caprese salad is the perfect keep-it-simple summer recipe, since ripe tomatoes need very little adornment—just a lap of fruity olive oil, a sprinkle of salt and pepper, bright basil, and rich fresh cheese make them sing.