Easy

SMOKY BLUE CHEESE ADDS A DECISIVE TANG to ordinary mashed potatoes, and yams lend a great color and flavor. These creamy potatoes are a wonderful accompaniment to the Pan-Roasted Orange-Paprika Carrots (page 146) or virtually any meat dish in the book.

THIS IS A TRIPLE-ORANGE VEGETABLE DISH: bright orange carrots, paprika, and orange juice come together to create a vibrant side dish.

AFTER WALKING BY A BIN OF LOCALLY GROWN, knobby brown sunchokes one autumn afternoon, I became curious about this unusual ingredient. Also known as Jerusalem artichokes, they taste like a cross between an artichoke heart and a potato and are at their best in the fall and winter months. If you can’t find sunchokes, substitute Yukon Gold potatoes.

ROASTING VEGETABLES BRINGS OUT THEIR TRUE FLAVORS, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other vegetables. Cut the vegetables into uniform pieces to ensure even cooking.

LET’S FACE IT: STEAMED BROCCOLI IS BORING, but pan-roasting broccoli in a dab of butter produces a vegetable even a kid would eat. To spice it up, I often throw in a mashed garlic clove and 1/8 teaspoon red pepper flakes.

IF YOU’VE GOT THE GRILL ON, nothing is easier than grilling sweet onions and fennel. Tossed with a balsamic dressing, the rich, caramelized flavors make a great side dish for meat, including Grilled New York Steak with Balsamic-Mushroom Ragout (page 136).

Any type of mushroom can be used in the ragout, but we prefer crimini, which are flavorful, good sized, and reasonably priced. If you use portobello mushrooms, remove the black gills.

NEW YORK STEAK, also known as strip steak or shell steak, is a tender cut that comes alive on the grill. Mushrooms are the natural choice as a side dish, with balsamic vinegar adding a deep, sweet note to the earthy mushrooms.

WASHINGTON STATE CORN appears in markets in July and doesn’t stop until September. Fresh, sweet corn is truly the taste of summer and takes only a few minutes to prepare. Vegetables are so plentiful in the summertime we always end up with bins of beans and corn, and after weeks of eating corn on the cob I came up with this simple way to celebrate the summer bounty.

This velvety sauce, made with a bottle of red wine and a bottle of port, a sweet fortified wine, enhances any meat it is served with. The wines are reduced with chicken stock for a sauce more intense than the average red wine sauce.

MAKE THIS RICH DISH ON A WINTER’S NIGHT, and for six hours your house will be filled with the wonderful aroma of slow-cooked pork. The longer and slower you cook it, the better it is. The pork has several layers of flavor, including deep orange from the fresh orange juice and marmalade, a kick from the chili powder, and a vinegar tang from the olives. Serve the pork as a pulled-pork sandwich, spooned over Parsnip-Herb Biscuits (page 247), over pasta, or with steamed potatoes.

CUT FROM THE SHORT LOIN SECTION, beef tenderloin is a succulent cut of meat. Grilling adds flavor, and with a sprinkling of dried herbs and an intense red wine sauce, the beef is even more flavorful.

THIS RICH LAMB STEW is perfect for cold winter nights. It leaves out the traditional potato in favor of mushrooms and oregano, which provide a wonderful earthy flavor. A final twist comes in the addition of soy sauce, which intensifies the taste of this satisfying dish.

SO MANY FLAVORFUL CUTS OF PORK ARE AVAILABLE in grocery stores these days that it’s worth looking beyond pork tenderloin and pork chops. Pork blade steaks are long, thin, bone-in steaks cut from the pork shoulder; they’re an unusual cut, but available in most meat departments. Because the steaks can be tough, we created a marinade with a high acid content that breaks down the fibers in the pork, tenderizing the meat. Pork and chutney have a natural affinity, and we particularly like the sweet-hot flavor of Pasta & Co Roasted Tomato Chutney, but feel free to substitute your favorite brand.

COOKING WITH MARMALADE is a great way to add a strong concentration of orange to a dish, and the high sugar content of the marmalade results in beautifully caramelized meat. We prefer to grill these pork chops, but you can pan-fry them as well.

BONELESS PORK SIRLOIN is the natural choice for quick braising because it’s leaner than pork shoulder and is thus a bit more tender, yet it still remains flavorful. In this recipe, the technique and the cut of meat allow you to achieve the richness of braised pork in much less time. This pork makes a great taco or burrito filling and can be the main ingredient in a taco salad. Squeeze a few limes wedges over the pork to brighten the flavors and add a handful of chopped fresh cilantro and a side of rice for a quick trip south of the border.

While it’s great for chicken, this stuffing is also delicious on toast and as a sandwich spread.

BECAUSE FRUIT, VINEGAR, AND MEAT HAVE A NATURAL AFFINITY, this recipe pairs apricot preserves and Dijon mustard to turn an ordinary pork tenderloin into an impressive main course. Served with Three-Grain Risotto (page 65), it makes an easy yet elegant meal.

STUFFED CHICKEN BREASTS ARE EASY TO PREPARE but have a wow factor that will impress your guests (or your family). Earthy kale and savory olive tapenade come together to dress up ordinary chicken.