5 Ingredients or Fewer

These potatoes and the fish can be roasted at the same time, using the upper and lower thirds of the oven.

This recipe is an accompaniment for Grilled Steaks with Red Chile Sauce.

Delicious in romaine salad or on their own, these pecans are boiled in a spicy sauce, then deep-fried.

Active time: 25 min Start to finish: 25 min

Active time: 15 min Start to finish: 15 min

There will be more pecan pesto than you need for the beans, but it keeps well and can also be used on pasta, as a sandwich spread, or in potato salad.

To prepare these without an ice cream maker, pour the sherbet base directly into pop molds. If you don't want to use the molds and you have churned the mixture in an ice cream maker, the sherbet can be transferred to a resealable container, then simply scooped into bowls. Begin making this dessert one day ahead.

Tomato gratin and a watercress salad would be happy partners for these succulent chops.

This recipe is an accompaniment for Full of Beans Salad. The sugar dissolves and mellows the sharpness of the vinegar.

Greens are a direct part of African-Amercans' African heritage. Dishes using leafy greens abound in the cooking of the African Atlantic world. They turn up as a couve in Brazil, as a callaloo in the Caribbean, as sauce feuilles in French-speaking West Africa, and simply as greens in the southern United States. The African-American twist with greens is in the manner of cooking. We cook 'em long and slow —down to the proverbial "low gravy"— (but then again that was the way all vegetables were cooked in much of the past). The real innovation is in the eating: We savor not only the greens but also their cooking liquid or "pot likker," a rich source of vitamins and iron.