Root Vegetable

Use these tangy beets to top salads, layer on sandwiches, or enjoy as an anytime snack.

Easier than burrito bowls—and even more delicious.

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

Go hard on those potatoes and let them get good and browned before tossing them in the pan. That way they’ll keep their crunch after being doused with the spicy mayonnaise.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

Simplicity relies on quality. Be choosy when picking your produce, and look for a new-harvest olive oil for this, which will lend a bright, robust flavor.

In this method, potatoes and oil begin cooking together at room temperature, totally defying all the rules of deep-frying.

My love for Asian food is never-ending, and this easy, quick chicken meatball creation is a favorite. The secret here is to steam the meatballs so they remain tender and succulent. Searing briefly afterward adds a wonderfully caramelized crust without overcooking.

Use any whole spices you like for this beets recipe; just make sure you sizzle them in oil first to bring out their flavor.

With fewer eggs than the typical frittata, this Persian egg dish is the ultimate clean-out-the-herb-drawer meal.

Crispy, chewy, and as fun to make as they are to eat, these “buns” are made entirely out of sushi rice.

Maple syrup and warm, fall spices add a touch of sweetness to easy roasted veggies.

Not only is this immunity-boosting chicken soup just as comforting as your grandma’s, it's also gluten-free, thanks to spiralized zucchini “noodles.”