Root Vegetable

Adding onion delivers moisture; forming thicker patties prevents them from cooking too fast and drying out. Both steps are key when working with grass-fed ground beef.

This elegant salmon dish is perfect for a winter dinner party—just slide it into a low oven for 40 minutes and it’s ready to serve.

The batter for these fritter-like cakes is pretty dry, but that's what yields crisp results. Pressing them flat in the pan also helps maximize the crunch factor.

If you think mackerel is too fishy, this is the recipe that will change your mind. The fish's assertive, slightly oily character is tempered by the brightness of lemon juice and creamy richness of yogurt.

Make extra grains on Sunday and use them for this lightning-quick weeknight dinner.

When cooked with aromatics and rich tomato sauce, lentils are anything but bland.

As the pork cooks, the fat will gradually render, basting the roast.

This salad's secret? Combining raw and roasted beets delivers two textures from one ingredient.

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don't have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

With slices of celery root and chefs' new favorite cheese, scamorza, pizza night just got a lot more fun.

The salty-sweet-sour umeboshi complement the earthy notes in the beets.

Gravy is pure comfort for me, and if I can make a gravy into a meal, so much the better. This is one of my favorite ways to have a rich, comforting, and filling dinner in less than half an hour. It also contains one of my favorite methods to get a toasty gravy base with lots of depth—toasting bread crumbs. After caramelizing the onions, you sprinkle in the bread crumbs and toss them around a bit until golden brown. Then, when you add the liquid ingredients, the bread crumbs thicken and flavor the gravy. It's wonderful served with grilled or sautéed kale, and over mashed potatoes.

These are made with sweet potatoes, a superfood that helps you slim and energize. The sticks have kick, so dunk 'em in our cooling dip to put out the fire.

Can't find Meyer lemons? Mimic their flavor by mixing half lemon zest and juice, and half orange zest and juice.

You can find Thumbelina carrots at farmers' markets.

This knobby vegetable has no relation to the artichoke—it's the tuber of a type of sunflower. Look for small, evenly sized ones so they'll cook at the same rate.

To cut baking time, fork the tuber a few times, then nuke for 5 minutes.