cooking class

THere’s a science to mashing potatoes. While hot, mash them just until they’re fluffy. If you overWORK the potatoes, the starch cells will break down and result in a gluey, sticky texture.

Mashed Potatoes

hands-on time 15 minutes

cook 20 minutes

1. In a 4- to 5-qt. Dutch oven cook potatoes, covered, in enough lightly salted boiling water to cover 20 to 25 minutes or until tender; drain. Return potatoes to the hot Dutch oven. Add the ¼ cup butter.* Let stand, uncovered, 2 to 3 minutes. Meanwhile, in a 1- or 1½-qt. saucepan, heat the milk over low heat until very warm.

2. Mash potatoes until light anTd fluffy. Stir in milk, salt, and pepper. Stir in additional milk as desired. If desired, top with additional butter and snipped chives.

Makes 10 servings (⅔ cup each).

*Note If using a ricer (tip, opposite right), stir in melted butter after pressing through ricer.

each serving 126 cal., 5 g fat (3 g sat. fat), 13 mg chol., 281 mg sodium, 19 g carb., 2 g fiber, 1 g sugars, 3 g pro.

To Make Ahead Prepare Mashed Potatoes as directed. Place potato mixture in a greased 2-qt. rectangular baking dish; cool. Cover tightly and chill up to 48 hours. To serve, preheat oven to 350°F. Bake, covered with foil, 45 minutes. Uncover; bake 10 to 15 minutes more or until heated through.

in the slow cooker

In a 4-qt. slow cooker combine 3 lb. potatoes and 1¼ cups reduced- sodium chicken broth (if using sweet potatoes, use only ¾ cup broth). Cover and cook on low 6 to 8 hours or on high 3 to 4 hours. Add the butter, milk, salt, and pepper. Mash until potatoes are smooth. Serve immediately or keep warm, covered, on warm or low up to 2 hours.

Roasted Garlic Mashed Potatoes Roast 2 bulbs of garlic as directed in Roasted Garlic. Remove cloves and mash. Prepare potatoes as directed, except beat in roasted garlic and 4 oz. cream cheese, cut into small cubes, with the potatoes and butter. If desired, stir in ⅓ cup roasted red peppers, drained and chopped, and ⅓ cup chopped green onions.

Bacon and Onion Mashed Potatoes In a 12-inch skillet crisp-cook 6 slices thick-sliced bacon. Transfer bacon to paper towels. Drain all but 1 Tbsp. drippings from skillet; add 2 cups chopped onions. Cook, covered, over medium-low heat 13 to 15 minutes or until onion is tender, stirring occasionally. Uncover; cook and stir over medium-high heat 3 to 5 minutes or until onion is golden. Crumble bacon. Prepare potatoes as directed, except reduce milk to ¼ cup. Add 1 cup sour cream with the milk. Fold in bacon and onions.

Cheesy Herbed Mashed Potatoes Prepare potatoes as directed, then stir in 1½ cups shredded cheese, such as cheddar, Fontina, or smoked cheddar, or ½ cup Gouda, Asiago, Parmesan, or Romano; ½ cup chopped fresh parsley and/or basil; and 2 Tbsp. chopped fresh thyme, rosemary, and/or oregano.

mashed sweet potatoes Prepare potatoes as directed, using 3 lb. sweet potatoes, peeled, for the potatoes.

taters for mashing ■ yukon gold These waxy-texture potatoes with golden-yellow skin and flesh are great mashers. They have a rich, almost sweet flavor, and they mash to a creamy consistency. The skins are thin, so peeling is optional. ■ red These fine-texture, white-flesh potatoes possess a mild flavor and creamy waxiness; peeling is optional. ■ russet These potatoes contain more starch than the other two, so they create fluffier potatoes. The skin is thick—peeling is recommended.

extra flavor

Add savory richness by cooking the potatoes in chicken broth or vegetable broth instead of lightly salted water. You can reserve and mix some of the cooking liquid into the mashed potatoes to replace some of the milk.

Heating the milk before adding it to the potatoes keeps the potatoes hot until they get to the table. Start by adding the least amount of milk in the range. Add additional milk gradually until the potatoes reach your desired creaminess.

mashing methods

rice ‘em A ricer is a specialty tool made just for mashing potatoes. It produces very smooth, light, extra-fluffy potatoes. Press cooked, peeled potatoes through the ricer into a bowl. To maintain their lightness, be gentle when stirring additional ingredients into riced potatoes.

mash ‘em A hand masher is the simplest tool for mashing potatoes, and you can mash them directly in the pan. It produces a coarse-texture mashed potato with a homemade appearance. Mashers with the grid plate (not the traditional wavy wire) produce an even texture.

mix ‘em Use this method only with peeled potatoes. A hand mixer requires less muscle than a masher and minimizes lumps. Beat on low speed just until light and fluffy. (Do not overbeat!)

smash it

A potato masher, drinking glass, or measuring cup works perfectly for flattening the potato rounds before roasting them.

Roasted Smashed Potatoes

hands-on time 15 minutes

cook 25 minutes

cool 10 minutes

bake 22 minutes at 450°F

  • 12 to 16 small red potatoes (1½ to 2 inches in diameter, 1½ to 2 lb. total)
  • 1 tsp. salt
  • ¼ cup olive oil
  • ¾ tsp. salt
  • ½ tsp. black pepper
  • ¾ cup finely shredded Parmesan cheese
  • 2 Tbsp. finely chopped fresh Italian parsley

1. Place potatoes in a 3-qt. saucepan and cover with at least 1 inch of water. Add the 1 tsp. salt. Bring to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until potatoes are very tender; drain.

2. Preheat oven to 450°F. Transfer potatoes to a foil-lined 15×10-inch baking pan. Cool 10 minutes. Lightly press down on each potato to smash to about a ½-inch thickness, keeping each potato in one piece.

3. Brush half of the olive oil on potatoes. Sprinkle half of the ¾ tsp. salt and ¼ tsp. of the pepper on potatoes. Bake, uncovered, 10 to 15 minutes or until bottoms are lightly browned and crisp. Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper. Bake 10 to 15 minutes more or until potatoes are lightly browned and crisp. In a bowl combine cheese and parsley. Sprinkle on potatoes. Bake 2 to 3 minutes more or until cheese melts.

Makes 12 servings (1 potato each).

each serving 101 cal., 6 g fat (2 g sat. fat), 4 mg chol., 257 mg sodium, 9 g carb., 1 g fiber, 1 g sugars, 3 g pro.

French Fries

start to finish 45 minutes

  • 4 medium baking potatoes (6 to 8 oz. each)
  • Peanut or vegetable oil for deep-fat frying
  • Salt or seasoned salt (optional)

1. If desired, peel potatoes. To prevent darkening, immerse peeled potatoes in a bowl of ice water until ready to cut. Cut potatoes lengthwise into ½-inch-wide strips. Return potato strips to ice water.

2. In a heavy, deep 3-qt. saucepan or deep-fat fryer heat oil to 325°F over medium heat. Drain potatoes and place on paper towels; pat potatoes dry. Using a slotted spoon, carefully add potato strips, about one-eighth at a time, to hot oil. Fry 2 minutes. Using a slotted spoon, transfer potatoes to paper towels to drain.

3. Preheat oven to 300°F. Heat oil to 375°F over medium-high heat. Add fried potatoes, about one-eighth at a time, to hot oil and fry 2 to 3 minutes or until crisp and golden. Using a slotted spoon, transfer potatoes to paper towels to drain. If desired, sprinkle with salt and/or fresh rosemary or sage. Keep fries warm in a baking pan in oven while frying remaining potatoes.

Makes 6 servings (1 cup each).

each serving 487 cal., 45 g fat (8 g sat. fat), 0 mg chol., 6 mg sodium, 20 g carb., 1 g fiber, 1 g sugars, 2 g pro.

BAKING POTATOES—such as russets—are the best choices for fries. They have a dry, slightly mealy texture that results in a crunchy exterior and fluffy interior when fried.

oil matters

When deep-frying, choose a vegetable oil with a smoking point over 400°F. Peanut, corn, safflower, and sunflower all work well.

change it up

To make sweet potato fries, prepare as directed, except use 4 medium sweet potatoes, peeled. If desired, sprinkle with cinnamon-sugar.

potato party A baked potato bar with assorted toppings makes great party food. Keep the Baked Potatoes warm in a slow cooker and offer favorite toppings such as butter, chili, chopped chives, cooked broccoli or cauliflower, crisp-cooked bacon, salsa, shredded or crumbled cheeses, sliced green onions, and/or sour cream.

Baked Potatoes

hands-on time 5 minutes

bake 40 minutes at 425°F

  • 4 medium baking potatoes (6 to 8 oz. each)
  • Butter (optional)

1. Preheat oven to 425°F. Scrub potatoes thoroughly with a vegetable brush; pat dry. Prick potatoes with a fork. (If desired, for soft skins, rub potatoes with butter or wrap each potato in foil.)

2. Bake 40 to 60 minutes or until tender. To serve, roll each potato gently under a towel. Using a knife, cut an “X” in top of each potato. Press in and up on the ends of each potato.

Makes 4 potatoes.

Baked Sweet Potatoes Prepare as directed, except substitute sweet potatoes for the baking potatoes. If desired, serve sweet potatoes with butter and brown sugar or cinnamon-sugar.

each potato 131 cal., 0 fat, 0 mg chol., 10 mg sodium, 30 g carb., 4 g fiber, 1 g sugars, 3 g pro.

in the slow cooker

Rub scrubbed potatoes lightly with olive oil. Place potatoes in a 4- or 6-qt. slow cooker (4 potatoes in a 4-qt. or 8 potatoes in a 6-qt.). Cover; cook on low 8 hours or high 4 hours or until potatoes are tender.

Twice-Baked Potatoes

hands-on time 20 minutes

stand 10 minutes

bake 22 minutes at 425°F

  • 1 recipe Baked Potatoes (opposite)
  • ½ cup sour cream or plain yogurt
  • ¼ tsp. garlic salt
  • ⅛ tsp. black pepper
  • Milk (optional)
  • ¾ cup finely shredded cheddar cheese (3 oz.)
  • 1 Tbsp. chopped fresh chives (optional)

1. Bake potatoes as directed in Step 2 (opposite); let stand about 10 minutes. Cut a lengthwise slice off the top of each baked potato; discard skin from slices and place pulp in a bowl. Scoop out potato pulp; add to the bowl.

2. Preheat oven to 425°F. Mash the potato pulp with a potato masher or an electric mixer on low speed. Add sour cream, garlic salt, and pepper; beat until smooth. (If necessary, stir in 1 to 2 Tbsp. milk to reach desired consistency.) Season to taste with salt and additional pepper. Stir in ½ cup of the cheddar cheese and, if desired, chives. Spoon the mashed potato mixture into the potato shells. Place in a 2-qt. baking dish.

3. Bake, uncovered, 20 to 25 minutes or until light brown. Sprinkle with remaining ¼ cup cheese. Bake 2 minutes or until cheese melts.

Makes 4 potatoes.

each potato 268 cal., 12 g fat (7 g sat. fat), 35 mg chol., 221 mg sodium, 21 g carb., 2 g fiber, 2 g sugars, 10 g pro.

Using a spoon, gently scoop out the cooked potato flesh, leaving ¼ inch of flesh in the shells. Avoid scooping out too much—you want a shell that’s thick enough to stay open by itself without collapsing.

roasted poblano Prepare as directed, except roast 2 poblano chile peppers (tip). Peel and chop the peppers and stir into mashed potato mixture with the cheese. Substitute chopped fresh cilantro for the chives. If desired, garnish with additional cilantro.

broccoli-cheese Prepare as directed, except stir 1 cup chopped cooked broccoli into the mashed potato mixture with the cheese. Substitute chopped fresh dill for the chives.

southwestern Prepare as directed, except in Step 2, substitute Monterey Jack cheese with jalapeños for the cheddar cheese and chopped fresh cilantro for the chives. Serve with purchased salsa.

mushroom-swiss Prepare as directed, except in a 10-inch skillet cook and stir 2 cups sliced fresh mushrooms and 1 clove garlic, minced, in 1 Tbsp. butter 5 to 6 minutes or until tender and browned. Stir into mashed potato mixture. Substitute Swiss cheese for the cheddar cheese and chopped fresh Italian parsley for the chives.

Onion Rings

start to finish 45 minutes

  • ¾ cup all-purpose flour
  • ⅔ cup milk
  • 1 egg
  • 1 Tbsp. vegetable oil
  • ¼ tsp. salt
  • Peanut or vegetable oil for deep-fat frying (tip)
  • 4 medium mild yellow or white onions, sliced ¼ inch thick and separated into rings (1¼ lb.)
  • 1 recipe Curried Aïoli and/or Chipotle Ketchup

1. For batter, in a medium bowl combine flour, milk, egg, 1 Tbsp. oil, and ¼ tsp. salt. Using a whisk, beat just until smooth.

2. In a deep-fat fryer or 12-inch deep skillet heat 1 inch oil to 365°F. Using a fork, dip onion rings into batter; drain off excess batter.* Fry onion rings, a few at a time, in hot oil for 2 to 3 minutes or until golden, stirring once or twice with a fork to separate rings. Remove rings from oil; drain on paper towels. Sprinkle with additional salt. Serve with Curried Aïoli and/or Chipotle Ketchup.

Makes 6 servings.

*NOTE You might need to stir the last few onion rings into batter to coat them well.

each serving 300 cal., 22 g fat (3 g sat. fat), 33 mg chol., 222 mg sodium, 22 g carb., 2 g fiber, 5 g sugars, 5 g pro.

curried aÏoli

In a bowl stir together ½ cup mayonnaise; 2 cloves garlic, minced; 1 tsp. lemon juice; and ½ tsp. curry powder. Slowly drizzle ⅓ cup olive oil in a thin stream into the mixture, whisking constantly. Cover; chill up to 3 days.

CHIPOTLE KETCHUP

In a small bowl stir together 1 cup ketchup and 2 tsp. finely chopped chipotle chile peppers in adobo sauce. Cover and chill up to 3 days.

Everything fried

You can use the same batter mix to fry up other favorites. Prepare batter as directed. In place of the onion rings, use zucchini slices, button mushrooms (far left), cauliflower florets, or cocktail sausages. For baby dill pickles (near left), pickled okra, or stuffed queen olives, first pat dry with paper towels and dip in all-purpose flour before adding to batter.

Oven-Fried Veggies

hands-on time 25 minutes

bake 20 minutes at 400°F

  • 1 cup panko bread crumbs (tip, Panko)
  • ½ cup grated Parmesan cheese
  • 1 tsp. dried oregano, basil, or thyme, crushed
  • ½ tsp. garlic powder
  • ½ tsp. black pepper
  • 1 egg, lightly beaten
  • 1 Tbsp. milk
  • 4 cups cauliflower florets, broccoli florets, whole fresh button mushrooms, sliced zucchini, and/or packaged peeled baby carrots
  • ¼ cup butter, melted
  • Curried Aïoli (opposite) or ranch dressing (optional)

1. Preheat oven to 400°F. Lightly grease a 15×10-inch baking pan. In a resealable plastic bag combine first five ingredients (through pepper). In a small bowl combine egg and milk.

2. Toss 1 cup of the vegetables in the egg mixture. Using a slotted spoon, transfer vegetables to the plastic bag. Close bag and shake to coat with panko mixture. Place coated vegetables in the prepared baking pan. Repeat with remaining vegetables, egg mixture, and panko mixture. Drizzle melted butter over vegetables.

3. Bake 20 to 25 minutes or until golden, stirring twice. If desired, serve with Curried Aïoli.

Makes 6 servings (⅔ cup each).

each serving 169 cal., 11 g fat (6 g sat. fat), 62 mg chol., 222 mg sodium, 12 g carb., 2 g fiber, 3 g sugars, 7 g pro.

VEGGIES need to be cut in uniform-size pieces to bake at the same rate. You may need to halve or quarter large mushrooms.

roasting vegetables

Preheat oven to 425°F. Place vegetables in a single layer on a large baking sheet or shallow baking pan. Drizzle with olive oil and season to taste with salt and black pepper (or other desired seasoning); toss gently to coat. Roast until vegetables are lightly browned and desired tenderness is reached, stirring or turning once during baking time. Use timings below as a guide.

VEGETABLES: Acorn squash

PREP: halved, seeded, and cut into ¾-inch-thick slices

ROAST: 20 to 25 minutes

VEGETABLES: Asparagus

PREP: trimmed

ROAST: 10 to 12 minutes

VEGETABLES: Beets

PREP: peeled and cut into small wedges; cover pan with foil

ROAST: 40 to 45 minutes

VEGETABLES: Broccoli

PREP: stemmed and cut into florets

ROAST: 10 to 15 minutes

VEGETABLES: Brussels sprouts

PREP: trimmed and halved if large

ROAST: 15 to 20 minutes

VEGETABLES: Butternut squash

PREP: peeled, seeded, and cut into 1-inch pieces

ROAST: 25 to 30 minutes

VEGETABLES: Cabbage

PREP: trimmed and cut into wedges or ½-inch slices

ROAST: 35 to 40 minutes

VEGETABLES: Carrots

PREP: coarsely chopped or cut into sticks (or baby carrots)

ROAST: 25 to 30 minutes

VEGETABLES: Cauliflower

PREP: cored and cut into florets

ROAST: 20 to 25 minutes

VEGETABLES: Cherry/grape tomatoes

PREP: leave whole

ROAST: 10 to 12 minutes

VEGETABLES: Corn

PREP: husked and kernels cut off cob

ROAST: 15 to 20 minutes

VEGETABLES: Delicata squash

PREP: halved, seeded, and cut into ½-inch-thick slices

ROAST: 25 to 30 minutes

VEGETABLES: Fennel

PREP: trimmed and cut into wedges

ROAST: 25 to 30 minutes

VEGETABLES: New potatoes

PREP: halved or quartered if large

ROAST: 20 to 25 minutes

VEGETABLES: Okra

PREP: trimmed

ROAST: 15 to 20 minutes

VEGETABLES: Parsnips

PREP: peeled and coarsely chopped

ROAST: 25 to 30 minutes

VEGETABLES: Radishes

PREP: trimmed and halved if large

ROAST: 30 to 35 minutes

VEGETABLES: Rutabagas

PREP: peeled and coarsely chopped

ROAST: 25 to 30 minutes

VEGETABLES: Sugar snap peas

PREP: trimmed

ROAST: 10 to 15 minutes

VEGETABLES: Summer squash

PREP: coarsely chopped

ROAST: 15 to 20 minutes

VEGETABLES: Sweet potatoes

PREP: coarsely chopped or cut into ½-inch wedges

ROAST: 20 to 25 minutes

VEGETABLES: Zucchini

PREP: sliced

ROAST: 15 to 20 minutes

DrizzleS & sprinkles

customize your veggies with more flavor.

BACON Crumble crisp-cooked bacon for a salty, smoky topper. 

CHEESE Crumble or shred a strong-flavor, high-quality cheese, such as Parmesan, blue, feta, or chèvre, over hot vegetables.

CITRUS JUICE Squeeze a wedge of orange, lemon, or lime over steamed or roasted veggies. 

CITRUS ZEST Orange, lemon, or lime zest adds a burst of bright flavor to plain vegetables.

SLICED GARLIC Sauté sliced garlic briefly in olive oil to toast lightly before using as a topper. 

GREMOLATA Combine lemon zest, fresh parsley, and minced garlic for a powerhouse topping. 

FRESH HERBS Toss chopped herbs with hot vegetables. 

HONEY OR MAPLE Syrup These natural glazes enhance the sweet flavor of roasted vegetables.

MUSTARD Whisk together desired mustard and sour cream, then thin with milk for an easy sauce to drizzle over hot or cold veggies.

TOASTED NUTS Chopped toasted nuts or nuts sautéed in oil with a little salt, black pepper, and spice (such as cumin, chili powder, five-spice powder, cinnamon, or ginger) add texture and flavor. Or use toasted sesame seeds, sunflower kernels, or pepitas (pumpkin seeds).

Toasted SESAME OIL A little goes a long way with this intensely nutty oil (tip). 

SOY SAUCE Add a hint of umami to any stir-fry vegetables.

SRIRACHA SAUCE A squirt or more of this bright and spicy Asian sauce adds a little—or a lot—of heat to cooked vegetables.

VINEGAR Drizzle any vinegar variety (balsamic, white or red wine, rice, sherry, herb-flavor) over vegetables and greens.

PLAIN YOGURT A dollop of yogurt and sprinkle of spice add wholesome tang to baked and roasted root vegetables.

12 easy sides

cabbage and farro

In a 12-inch skillet cook 3 cups shredded cabbage; 1 apple, chopped; ½ cup chopped onion; and 3 strips bacon, chopped, over medium heat until tender, stirring occasionally. Add 2 cups cooked farro. Stir in 2 Tbsp. cider vinegar and 1 tsp. each honey and Dijon mustard. Add salt and pepper to taste. Makes 6 servings.

quinoa pilaf

In a 10-inch skillet cook 2 cups sliced cremini mushrooms, 1 cup sliced zucchini, and ½ cup chopped onion in 2 Tbsp. olive oil over medium-high heat 5 minutes or until lightly browned, stirring often. Stir in 2 cups fresh baby kale; 1 cup halved grape tomatoes; ½ tsp. herbes de Provence, crushed; and ½ tsp. salt and ¼ tsp. pepper until kale wilts. Stir in 2 cups hot cooked quinoa. Makes 6 servings.

pesto squash

Microwave 1 halved and seeded spaghetti squash with ¼ cup water, covered, about 15 minutes or until tender. Scrape squash strands into a bowl. Add ¼ cup basil pesto, 2 Tbsp. shredded Parmesan cheese, ½ tsp. lemon juice, and ¼ tsp. crushed red pepper; toss to coat. If desired, top with additional Parmesan cheese and crushed red pepper. Makes 4 servings.

cheesy orzo

In a 10-inch skillet cook ½ cup chopped onion in 1 Tbsp. oil 4 minutes over medium heat. Stir in ½ cup dried orzo pasta. Add one 14.5-oz. can vegetable broth; ½ tsp. dried thyme, crushed; and ¼ tsp. pepper. Simmer, covered, 5 minutes. Stir in 3 cups broccoli florets. Cover; simmer 5 minutes. Stir in ½ cup shredded white cheddar cheese. Let stand 5 minutes. Serve with lemon wedges. Makes 4 servings.

marinated summer squash

Using a vegetable peeler, cut 2 medium zucchini and/or yellow summer squash lengthwise into ribbons. In a large bowl whisk together 2 Tbsp. olive oil, 1 tsp. lemon zest, 1 Tbsp. lemon juice, and ¼ tsp. each salt and pepper. Add squash ribbons; toss to coat. Let stand 30 minutes. Top with ¼ cup crumbled goat cheese and 2 Tbsp. snipped fresh basil. Makes 6 servings.

pan-roasted peppers

Cut 3 sweet peppers lengthwise into 1-inch-wide strips, 1 medium sweet onion into thin wedges, and 2 cloves garlic into thin slices. In a 12-inch skillet cook vegetables in 1 Tbsp. olive oil over medium-high heat about 5 minutes or until tender. Toss in 1 Tbsp. each chopped fresh herbs and balsamic vinegar. Add salt and pepper to taste. Makes 6 servings.

hoisin veggies

In a double-thick 18-inch square of heavy foil place 1½ cups thinly sliced carrots; 1½ cups snow pea pods, trimmed and halved; and 4 green onions, cut into 1-inch pieces. Top with 2 Tbsp. hoisin sauce. Fold foil into a packet. Grill, covered, over direct medium heat until veggies are crisp-tender, turning twice. Sprinkle with toasted sesame seeds and crushed red pepper. Makes 4 servings.

panko peas and onions

In a 10-inch skillet heat 1 Tbsp. each butter and olive oil over medium-high heat. Add ½ cup panko bread crumbs (tip). Cook and stir 1 minute until golden. Add one 16-oz. pkg. frozen peas; ⅓ cup slivered onion; 1 clove garlic, minced; and ½ tsp. dried Italian seasoning, crushed. Cook 5 minutes, stirring occasionally. Season with salt and pepper. Makes 6 servings.

corn on the cob

Remove husks and silks from 8 ears of corn. Cook, covered, in enough boiling lightly salted water to cover 5 to 7 minutes or until tender. Spread with butter, mayonnaise, pesto, or creamy herbed cheese. If desired, sprinkle with salt and pepper, grated Cotija cheese, finely shredded Parmesan cheese, seafood seasoning, or chopped fresh herbs. Makes 8 ears.

skillet succotash

In a 10-inch skillet cook 2 or 3 strips bacon, chopped, with ½ cup chopped onion and 1 clove garlic, minced, over medium heat until bacon is crisp, stirring occasionally. Add 2 cups fresh or frozen corn kernels and 1 cup frozen edamame; cook and stir 5 minutes or until tender. Add 1 cup halved cherry tomatoes, 1 Tbsp. chopped fresh dill, and salt and pepper to taste; heat through. Makes 6 servings.

compound butter for veggies

Combine ½ cup softened butter with 2 tsp. each chopped fresh thyme and oregano OR 1 tsp. lime zest, ½ tsp. salt, and ¼ tsp. ground chipotle chile pepper OR 2 tsp. chopped fresh chives and 1½ to 2 tsp. Roasted Garlic until combined. Spoon onto a sheet of plastic wrap. Wrap butter and twist ends to make a log. Chill 1 to 24 hours. Toss with steamed vegetables. Makes ½ cup butter.

walnut-onion green beans

In a 10-inch skillet cook 3 cups fresh green beans, trimmed and cut into 1- to 2-inch pieces; 1½ cups chopped sweet onion; ⅓ cup broken walnuts; ½ tsp. salt; and ¼ tsp. black pepper in 1 Tbsp. each olive oil and butter over medium heat 15 minutes or until beans are crisp-tender, stirring occasionally. Makes 6 servings.

Risotto

start to finish 40 minutes

  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 2 Tbsp. olive oil
  • 1 cup uncooked Arborio rice
  • 2 14.5-oz. cans reduced-sodium chicken broth (3½ cups)
  • ¼ cup grated Parmesan cheese (1 oz.)
  • Lemon zest (optional)

1. In a 3-qt. saucepan cook onion and garlic in hot oil over medium heat 3 to 5 minutes or until onion is tender, stirring occasionally. Add the rice; cook 3 to 5 minutes or until rice is golden brown, stirring often.

2. Meanwhile, in a 1½-qt. saucepan bring broth to boiling; reduce heat. Cover and keep broth simmering. Carefully stir ½ cup of the broth into the rice mixture. Cook over medium heat until liquid is absorbed, stirring frequently. Continue adding broth, ½ cup at a time, stirring frequently until the broth is absorbed. Rice should be tender and creamy. (This should take 20 to 25 minutes total.)

3. Stir in cheese; heat through. If desired, sprinkle with lemon zest. Serve immediately.

Makes 6 servings (½ cup each).

each serving 171 cal., 5 g fat (1 g sat. fat), 3 mg chol., 368 mg sodium, 26 g carb., 1 g fiber, 0 g sugars, 5 g pro.

SUBSTITUTE ½ CUP WHITE WINE for ½ cup of the chicken broth. Gently heat the wine separately and stir it into the rice as the first ½ cup of liquid.

toasting = creamy

Cook the rice in the oil with the onion and garlic in saucepan until rice is lightly browned. Toasted rice absorbs broth more evenly as it’s cooked and stirred than untoasted rice, resulting in the creamiest risotto. 

customize it

Pick the ingredients to create a recipe that’s all your own.

Rice Pilaf

hands-on time 15 minutes

cook 15 minutes

  • RICE or GRAIN
  • 2 cloves garlic, minced
  • 2 Tbsp. butter
  • 1 14.5-oz. can reduced-sodium chicken broth
  • ¼ cup DRIED FRUIT (optional)
  • ¼ cup CHOPPED VEGETABLE
  • ¼ cup LIQUID
  • 1 to 2 tsp. FRESH HERB or ¼ tsp. DRIED HERB
  • ½ cup STIR-IN

1. In a 2-qt. saucepan cook and stir the uncooked desired RICE or GRAIN and garlic in hot butter 3 minutes. Carefully stir in chicken broth, DRIED FRUIT (if desired), CHOPPED VEGETABLE, LIQUID, and DRIED HERB (if using). Bring mixture to boiling; reduce heat. Simmer, covered, for specified time (below) or until rice is tender and liquid is absorbed. Add STIR-IN and FRESH HERB (if using).

Makes 4 servings (about ⅔ cup each).

mix & match ingredients

RICE OR GRAIN (Pick 1)

■ ¾ cup long grain rice or basmati rice (Cook 15 to 20 minutes.)

■ ½ cup wild rice + ⅓ cup regular barley (Cook 45 to 50 minutes.)

DRIED FRUIT (Pick 1)

■ Chopped apricots

■ Cherries

■ Cranberries

■ Raisins

CHOPPED VEGETABLE (Pick 1)

■ Carrots

■ Celery

■ Mushrooms

■ Sweet peppers

■ Zucchini

LIQUID (Pick 1)

■ Apple juice

■ Dry white wine

■ Water

FRESH OR DRIED HERB (Pick 1)

■ Basil

■ Oregano

■ Thyme

STIR-IN (Pick 1 or 2)

■ Crumbled crisp-cooked bacon

■ Sliced green onions

■ Toasted chopped almonds

■ Toasted chopped pecans

■ Toasted pine nuts

■ Toasted chopped walnuts

Mexican Red Rice

hands-on time 25 minutes

cook 20 minutes

  • 1 Tbsp. vegetable oil
  • ½ cup chopped onion
  • 2 cloves garlic, minced
  • 1 tsp. ground ancho chile pepper
  • ¼ tsp. kosher salt
  • 1 cup uncooked long grain rice
  • 1 14.5-oz. can reduced-sodium chicken broth or vegetable broth
  • ¾ cup Roasted Salsa Roja or purchased red salsa
  • ¼ cup water
  • ½ cup finely chopped fresh cilantro

1. In a 2-qt. saucepan heat oil over medium-high heat. Add onion, garlic, ancho chile pepper, and salt; cook 2 minutes. Stir in rice; cook and stir 1 minute. Add broth, Roasted Salsa Roja, and the water. Bring to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender.

2. Remove pan from heat. Remove lid. Cover pan with a clean kitchen towel; replace lid. Let stand 5 minutes. Remove lid and towel. Add cilantro; fluff rice with a fork.

Makes 6 servings (⅔ cup each).

each serving 166 cal., 4 g fat (0 g sat. fat), 0 mg chol., 323 mg sodium, 29 g carb., 1 g fiber, 2 g sugars, 4 g pro.

Roasted Salsa Roja Preheat broiler. In a 15×10-inch baking pan combine 3 tomatoes (about 1½ lb.), quartered and cored; ⅓ cup chopped onion; 5 cloves garlic, peeled; and 1 jalapeño chile pepper, stemmed, halved, and seeded (tip). Toss with 2 to 3 Tbsp. vegetable oil; spread in pan. Broil 5 to 6 inches from heat 14 minutes or until vegetables char slightly, turning once halfway through broiling. Cool 10 minutes. Transfer to food processor; pulse until coarsely chopped. Add 1 cup chopped fresh cilantro, ¼ cup lime juice, and ½ tsp. sugar; pulse until desired consistency. Season to taste with salt. Serve immediately or cover and chill up to 3 days.

change it up

Turn Mexican Red Rice green. Substitute purchased green salsa for Roasted Salsa Roja.

Refried Beans

hands-on time  20 minutes

stand 1 hour

cook 2 hours 40 minutes

  • 8 oz. dried pinto beans (about 1¼ cups)
  • 8 cups water
  • ½ tsp. salt
  • 2 Tbsp. bacon drippings or olive oil
  • 2 cloves garlic, minced
  • Black pepper

1. Rinse beans. In a 3- or 4-qt. saucepan combine beans and 4 cups of the water. Bring to boiling; reduce heat. Simmer, covered, 2 minutes. Remove from heat. Cover and let stand 1 hour. (Or place beans in water in pan. Cover and let soak in a cool place overnight.) Drain and rinse beans.

2. In the same saucepan combine beans, remaining 4 cups fresh water, and the salt. Bring to boiling; reduce heat. Simmer, covered, 2½ to 3 hours or until beans are very tender. Drain beans, reserving liquid.

3. In a 10-inch heavy skillet heat bacon drippings. Stir in garlic. Add beans; mash thoroughly with a potato masher. Stir in enough of the cooking liquid (about ¼ cup) to make a pastelike mixture. Cook, uncovered, over low heat 8 to 10 minutes or until thick, stirring often. Season to taste with additional salt and the pepper.

Makes 4 servings (½ cup each).

each serving 257 cal., 7 g fat (3 g sat. fat), 6 mg chol., 321 mg sodium, 36 g carb., 9 g fiber, 1 g sugars, 12 g pro.

Collard Greens with Bacon

hands-on time 30 minutes

cook 1 hour

  • 1 lb. collard greens
  • 3 slices bacon, chopped
  • 2 cups water
  • 1 8- to 10-oz. smoked pork hock
  • ½ cup chopped onion
  • ½ cup chopped green sweet pepper
  • 1 tsp. sugar
  • ¼ tsp. salt
  • ⅛ tsp. cayenne pepper
  • 4 cloves garlic, minced
  • Red wine vinegar (optional)
  • Crushed red pepper (optional)

1. Wash greens in cold water; drain well. Remove and discard stems. Coarsely chop leaves to measure 6 cups lightly packed leaves.

2. In a 3-qt. saucepan cook bacon until crisp. Remove bacon, reserving drippings in saucepan. Drain bacon on paper towels. Add next eight ingredients (through garlic) to saucepan. Bring to boiling; add greens. Reduce heat. Simmer, covered, 1 hour to 1¼ hours or until greens are tender. Remove from heat. Remove pork hock. Cover greens; keep warm.

3. When cool enough to handle, cut meat off pork hock. Chop or shred meat; discard bone and fat. Return meat to greens mixture along with cooked bacon; heat through. Serve with a slotted spoon. If desired, drizzle each serving with a little vinegar and/or sprinkle with crushed red pepper.

Makes 6 servings(⅔ cup each).

each serving 176 cal., 13 g fat (4 g sat. fat), 34 mg chol., 312 mg sodium, 6 g carb., 2 g fiber, 2 g sugars, 9 g pro.

Collard Greens with Bacon

Sesame Green Beans with Teriyaki Glaze

start to finish 30 minutes

  • 1½ lb. green beans, trimmed
  • 1 cup julienned carrots (info, Julienne) or packaged fresh julienned carrots
  • ¾ cup chicken broth
  • ¼ cup soy sauce
  • ¼ cup hoisin sauce
  • 1 Tbsp. cornstarch
  • 1 Tbsp. toasted sesame oil
  • 3 Tbsp. canola oil
  • 2 cups sliced stemmed fresh shiitake mushrooms
  • 1 Tbsp. grated fresh ginger
  • 4 cloves garlic, minced
  • 2 Tbsp. chopped fresh basil
  • 1 Tbsp. toasted sesame seeds

1. Bring a large pot of salted water to boiling. Add green beans; return to boiling. Boil 4 minutes. Add carrots; boil 1 minute more. Drain well.

2. In a small bowl stir together next five ingredients (through sesame oil).

3. In a large wok or 12-inch nonstick skillet heat canola oil over medium-high heat. Add mushrooms, ginger, and garlic; cook and stir about 3 minutes or until mushrooms are tender. Stir broth mixture and add to skillet; cook and stir about 1 minute or until just thickened and bubbly. Stir in green beans and carrots and the 2 Tbsp. basil; heat through.

4. To serve, sprinkle with toasted sesame seeds and garnish with additional fresh basil.

Makes 8 servings (about 1 cup each).

each serving 131 cal., 8 g fat (1 g sat. fat), 1 mg chol., 741 mg sodium, 14 g carb., 3 g fiber, 7 g sugars, 3 g pro.

Sesame Green Beans with Teriyaki Glaze

Polenta

hands-on time 15 minutes

cook 25 minutes

  • 1 cup coarse-ground yellow cornmeal*
  • 1 cup cold water
  • 1 tsp. salt

1. In a 3-qt. saucepan bring 2½ cups water* to boiling. Meanwhile, in a bowl stir together cornmeal, the 1 cup cold water, and the salt.

2. Slowly add cornmeal mixture to boiling water, stirring constantly. Cook and stir until mixture returns to boiling. Reduce heat to medium-low. Cook 25 to 30 minutes or until mixture is very thick and tender, stirring frequently and adjusting heat as needed to maintain a slow boil. Spoon soft polenta into bowls.

Makes 6 servings (½ cup each).

*note To use regular cornmeal, increase water in saucepan to 2¾ cups; cook and stir 10 to 15 minutes after mixture boils in Step 2.

each serving 85 cal., 0 g fat, 0 mg chol., 390 mg sodium, 18 g carb., 1 g fiber, 0 g sugars, 2 g pro.

Polenta

THE WATER and salt can be replaced with chicken broth for extra richness.

sidecar

Creamy polenta as a side dish pairs well with roasts, braised meats, and roasted vegetables. Or spoon meaty sauces, such as Bolognese (p.222), over top.

get-together

Make polenta a company dish by stirring in ½ cup shredded Fontina cheese and 2 Tbsp. chopped fresh basil or parsley.

Baked Cheese Grits

hands-on time 20 minutes

bake 25 minutes at 325°F

stand 5 minutes

  • 2 cups chicken broth
  • ½ cup quick-cooking grits
  • 1 egg, lightly beaten
  • 1 cup shredded cheddar cheese (4 oz.)
  • 2 Tbsp. sliced green onion
  • 1 Tbsp. butter
  • ½ cup chopped fresh tomato or halved cherry tomatoes (optional)

1. Preheat oven to 325°F. In a 2-qt. saucepan bring broth to boiling. Slowly add grits, stirring constantly. Gradually stir about ½ cup of the hot mixture into the egg. Return egg mixture to saucepan and stir to combine. Remove saucepan from heat. Stir in cheese, green onion, and butter until cheese and butter melt.

2. Pour grits mixture into an ungreased 1-qt. casserole dish. If desired, top with additional cheese. Bake, uncovered, 25 to 30 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving. If desired, top with tomato and additional sliced green onion.

Makes 4 servings (⅔ cup each).

each serving 238 cal., 14 g fat (8 g sat. fat), 91 mg chol., 694 mg sodium, 17 g carb., 0 g fiber, 1 g sugars, 11 g pro.

baked cheese grits