Sautéing apples enables you to cook them through without dehydrating them like baking or roasting does, and it allows the apples to maintain their shape and not get mushy. Serve with plain yogurt, a drizzle of cream, or a crumble of goat cheese.
Sautéing these sturdy vegetables over medium-high heat caramelizes their natural sugars, developing rich color and flavor. For additional pizzazz, toss and coat with various seasonings at the end, such as fresh lemon juice and herbs, or a tablespoon of butter and minced garlic.
Braising hearty greens helps make them tender, and finishing them with a splash of vinegar brightens their flavor. Play with different combinations by switching up your oils and acids: Instead of olive oil and vinegar, try coconut oil and brown-rice vinegar, or ghee and fresh lime juice. Other nice flavor additions include grated fresh ginger, crushed garlic, or minced jalapeños.
The turmeric in this dish adds a beautiful color to the sauce. You can sub Swiss chard or kale for the collards, but reduce the cooking time slightly because they are more tender.
You can use any firm white fish for this recipe, including corvina, Alaska pollock, catfish, or haddock. For an easy side dish, take advantage of the fragrant golden oil remaining in the pan: Add a handful of dark leafy greens to the oil after you have removed the fish, and sauté briefly to wilt.
Tandoori chicken is a classic at most Indian restaurants. We wanted a recipe that would provide the signature bright red color without food coloring — or a special tandoor oven. Marinate the chicken beforehand and then roast all the ingredients together on one pan. Serve with brown rice and your favorite chutneys. This recipe has been adapted from Raghavan Iyer’s book Indian Cooking Unfolded.
This dish is great alongside grilled meats or fish. Freshly grated coconut adds rich flavor, but if you don’t have fresh coconut, look for frozen grated coconut at Indian or health-food markets to use instead. If you have only dried coconut, soak it overnight in 1/4 cup coconut water.
As a sweet sauce, a little ketchup can go a long way. You can moderate your sugar intake by experimenting with variations of this recipe. Reduce the amount of sugar by half, or try using ¾ cup honey or 2/3 cup molasses (or even finely ground figs or dates, to taste) as a healthier sweetener. Note: Any liquid ingredients will make your ketchup a bit thinner.
Carolina-style barbecue has a decidedly piquant flavor in comparison to its ketchup-based cousins. This sauce is great with grilled chicken, and it makes a mean pulled-pork sauce. You can even use it as a marinade before grilling. Substitute a ½ cup honey or ½ cup maple syrup for the granulated sugar, if you wish.
Fried chicken is a picnic classic, and this oven-baked version is a nice, nongreasy option. The crispy, gluten-free crust seals in the heat and moisture of the chicken, which reheats well the next day. If you want to spice up your chicken, add a teaspoon of hot-pepper sauce to the buttermilk and more cayenne pepper to the crumb mixture.