Sweet Potato

Because it's one of the easiest vegetarian dishes, soulfully satisfying rice and beans can eventually become, well, tedious. Jazzing it up with colorful toppings transforms it into an exciting meal, chock-full of varying textures and flavors. Not only is this a staple for my family, it's become my default party dish for a crowd.

Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

This dish makes delicious use of the warm spices prevalent throughout island cooking. The chicken needs time to marinate, so start the recipe ahead.

Give your meals a spicy kick.

It is said that eating Hoppin' John on New Year's Day will bring good luck. Here's a fresh take on the southern dish traditionally made with salt pork (we've subbed in andouille sausage) and served over rice.

With different hues of orange and gold, this dish makes a great holiday side.

This elegant soup doesn't look or taste anything like leftovers.

Who says a gratin has to arrive on the table in a baking dish? In this version, the potatoes, spices, and cheese are layered and baked in a springform pan, giving the dish a cake-like look.

Parsnips, celery root, and sweet potatoes bring depth to this unfussy gratin. Best of all, it requires no "arranging"—you just spread the root vegetables in the baking dish.

Don't be surprised if these spears prove even more popular than the classic mash—they brown up beautifully, and it's hard to resist the siren call of bacon.

Light in texture yet satisfyingly rich, this elegant one-dish brunch surprises with its earthy depth.

Cookies may seem odd in a vegetable galette, but Italians often use amaretti to enhance squash—and it works with sweet potatoes, too. Whereas the potato and kale galette is savory, this is a little sweet, so it's worth making both.

These Southwestern pancakes are vibrant to the eye and the palate. For a spicier version, leave in some — or even all — of the jalapeño seeds.