Root Vegetable

"Adding citrus segments takes chickpeas to another level. And I use the fennel bulb, stalks, and fronds in this dish so nothing goes to waste." —Sue Li, recipe developer

Jarred kimchi delivers flavor and color in this roast chicken dish.

If you forget to thaw the shrimp in the morning, set the bag in a large bowl filled with cold water. It will defrost in minutes. One cup of dry rice will yield 3 cups cooked; leftover rice, which is slightly dried out, makes the best stir-fries.

This zesty mayo dip would also go well with sliced red bell peppers and celery sticks before dinner; it's amazing how many vegetables kids will eat when they're actually hungry.

Save any leftovers and tuck them into sandwiches or fish tacos.

Salting the potatoes ahead of time draws out some of their liquid and guarantees they're well seasoned.

Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.

If juicing sounds too healthy for you, may we suggest adding booze? The beets turn the vodka a fantastic shade of pink, and ginger adds a flavorful kick.

Choose the largest and broadest carrots and parsnips among those available at the store; smaller, more slender ones won't form large enough strips to be fruitful for frying. These have a light and delicate crunch and natural sweetness that make for an interesting change of pace from the traditional potato chip.

Ideas for serving: When I've got my grill going, I like to make my almost-Oaxacan tlayudas: I spread out commercially made tortillas (I buy them from a local tortillería and let them cool off completely) into a single layer, brush both sides of each one lightly but thoroughly with oil, then grill them until they're crisp. Once they cool, I break them into big rustic pieces for dipping into this guacamole. Wedges of grilled pita make a delicious and unexpected vehicle for dipping. For a pass-around appetizer, slices of crispy grilled baguette topped with a dollop of bacony guacamole are always a hit.

Boxty are traditional potato pancakes that are particularly loved in the Northern counties. They can be served as a potato side dish rather than mashed or boiled potatoes or as part of an Irish Breakfast . This is my husband Isaac's take on boxty, he uses cream and not too much flour so they're good and rich.

Opting for top round beef keeps our sliders on the leaner side, with only 4 g sat fat apiece.

These mini-taters keep portion size in check, so you can enjoy cheesy, bacony goodness without thinking twice.

This version of pasta e ceci (pasta with chickpeas) thickens the sauce with puréed chickpeas, and it's finished with a fresh garlic-and-rosemary oil, which adds great flavor and an even better aroma.

The lamb roasts on a bed of thyme to infuse the meat.

Burning the leek in this recipe lends an aromatic charred note, adding balance to the raw and poached cauliflower.

This twist on pasta carbonara is sweet from leeks and rich thanks to cream (in place of eggs).

Rösti is a large potato pancake made famous by the Swiss. This version omits the speck, but feel free to add a slice under the cheese. Chilling parboiled potatoes makes the grating step easier.