These are a nice change from the usual home fries that are made with white potatoes, and the beautiful orange color of the sweet potatoes will brighten up any breakfast (or dinner) plate. After about 30 minutes of cooking the potatoes will be tender, but to get them...
Roasting home fries rather than frying them is by far the easiest way to prepare these tasty potatoes, and the results are just as impressive. SERVES 4 TO 6 6 medium waxy or all-purpose boiling potatoes, peeled and cut into ВЅ-inch dice 3 tablespoons oil 2 medium...
Stir-Fried Vegetables MAKES: 4 servings TIME: 15 minutes Stir-fries are quick, easy, and a fantastic way to use those single carrots, celery stalks, and handful of other vegetables sitting in your fridge. One key to a fast stir-fry is the size in which you cut your...
Stir-Fried Broccoli MAKES: 4 servings TIME: 30 minutes Broccoli is made for stir-fry: you get some crunch from the stems (cut them fairly thin so they'll cook quickly) and tenderness from the florets, and no precooking is needed. And you can use broccoli as a main...
Stir-Fried Asparagus MAKES: 4 servings TIME: 20 minutes Among the simplest and most straightforward of stir-fries and one of the best made with only one vegetable. 11/2 to 2 pounds asparagus, trimmed and peeled, then cut into 2-inch lengths 2 tablespoons peanut or...
Steamed Artichokes MAKES: 4 servings TIME: 45 minutes The best way to cook artichokes simply is to steam them, because you don't have to wait for a big pot of water to boil and, more important, they don't become soggy. Just make sure the pot doesn't boil dry. Serve...
Spiced Stir-Fried Bean Sprouts MAKES: 4 servings TIME: 10 minutes One of the quickest things you can get on the table and endlessly versatile too. Serve it with Steamed Sticky Rice or crisp outer leaves of romaine or iceberg lettuce for wrapping the beans into crunchy...
Sauted Brussels Sprouts with Hazelnuts MAKES: 4 servings TIME: 30 minutes These are lovely with mint or dill, but parsley does fine. Use the oil and this is vegan. Other vegetables you can use: cabbage (shredded), snow peas, snap peas, green or wax beans, iceberg...
Roasted or Grilled Asparagus MAKES: 4 servings TIME: 30 minutes Asparagus are terrific when blasted with high heat; if you haven't had them browned, you're in for a new treat. If you have a grill going, you should really try grilling them; thick spears, especially,...
Roasted Brussels Sprouts with Garlic MAKES: 4 servings TIME: 45 minutes Brussels sprouts must be cooked thoroughly, but not until they're mushy; they're best when the insides are tender but not soft. And they're ideal, I think, when the exterior is crisp. This...
Red Cabbage with Apples MAKES: 4 servings TIME: About 45 minutes A pretty sweet-and-sour dish, best served alongside a rich stew like Flageolets, French Style, or Kasha with Golden Brown Onions. You can use butter instead of oil if you prefer, but then it won’t be...
Quick-Glazed Carrots MAKES: 4 servings TIME: 30 minutes One of the most useful recipes ever and, sadly, one that is often overlooked. Carrots cooked this way are terrific hot, warm, or at room temperature (use oil instead of butter if you plan to serve them less than...