Cooking Basics

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Roasted Radishes

Don’t just serve radishes raw—a quick stint in the oven mellows out this vegetable for a unique side dish.

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Slow Cooked Chuck Roast

Herbs and beef broth infuse flavor into this chuck roast, which gets fork-tender in a slow cooker.

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Roasted Cauliflower

Roasting gives this cruciferous vegetable caramelized edges and a tender center.

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Caramelized Onions

Onions cook down into an almost jam-like consistency that can be topped on burgers, stirred into sour cream for a dip, or combined with beef broth for French onion soup.

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Buttery Sautéed Mushrooms

Pair these sultry mushrooms with pork chops as a side, throw into a hearty soup, or stir into risotto.

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Cooked Barley

Eaten on its own or used to bulk up soups or stews, barley is a high-fiber, often-overlooked grain.

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Crumbled Italian Sausage

The versatile sausage link can be cooked in the casing or removed from it and crumbled, like in this recipe.

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Steamed Asparagus

Serve this springtime veg with garlic aioli for dipping or just a drizzle of melted butter.

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Roasted Whole Chickens

Cooking two chickens at the same time means less effort and a surplus of poultry to use all week.

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Ginger–Green Onion Sauce

The options are endless with this versatile Asian-inspired sauce. Some options: Drizzle over pork or chicken, stir into warm rice, or toss with noodles.

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Broccoli Rabe with Red Pepper Flakes and Garlic

Golden garlic slivers and pepper flakes jazz up this side dish. If desired, broccolini can sub in for broccoli rabe.

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Cucumber-Yogurt Sauce

This spin on the Greek tzatziki sauce combines the coolness of grated cucumber with the punch of fresh garlic. Scoop up with pita triangles or spoon over chicken.

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Cooked Brown Rice

Swapping out water for chicken or vegetable broth when cooking any type of rice is a simple step to bump up the flavor.

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Roasted Potatoes

Use these baby potatoes as a side dish or toss with greens and top with fried eggs to easily transform into a meal.

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Roasted Grape Tomatoes

Grape tomatoes take on another form when roasted to caramelization. From side dish to condiment to pasta sauce, the uses are endless.

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Roasted Butternut Squash Chunks

Using pre-cut packaged butternut squash is an efficient time-saver. Toss these roasted pieces into a salad or mash with a touch of milk and butter.

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Polenta

Using medium-ground polenta or cornmeal requires a longer cooking time for the dish but is well worth the results.