Potato Dominoes

This technique from Argentine grilling master Francis Mallmann takes a very plain ingredient and glitzes it up, making starchy russet potatoes act like creamy Yukon Golds.

Gratin of Zucchini, Rice & Onions with Cheese

While this gratin gives off the airs of a rich dish, it has no cream or butter and its luxurious base is largely vegetable water.

Ratatouille

One school of ratatouille is Julia Child’s.

Fried Asparagus with Miso Dressing

Next time you start taking asparagus for granted, make like Nobu Matsuhisa and fry it.

Roasted Brussels Sprouts with Fish Sauce Vinaigrette

Even if we’ve started to recover from mushy brussels sprout flashbacks, we can still take them further than roasting them plain—by shoving them into a puddle of fish sauce vinaigrette, for example.

Balsamic Glazed Beets & Greens

I’m afraid we don’t understand beets as well as we could. We don’t get to interact with them when they’re roasting in a packet of foil or boiling for an hour in a pot of dark red water.