Glance at the spelling of a tomatillo and you may think someone flubbed “tomato.” See one in the market and you may think it’s a very unripe version thereof. But rest assured, their name is legit and while they’re related to the tomato, tomatillos are not to be mistaken for green tomatoes, those Southern fried favorites.

Native to Mexico and part of the nightshade family, tomatillos come in colors such as yellow, red and purple, but most commonly are green. They can be a harder to find in mass market stores than the ubiquitous tomato, but are readily available – and very inexpensive – at Hispanic grocers such as Northgate. I also regularly see them at local Food 4 Less stores and even H Mart, a wonderful Asian grocer. Wherever you find them, tomatillos are worth seeking out.

Like tomatoes, tomatillos are technically a fruit, and here that fact is easier to believe. Tomatillos can be eaten raw or cooked, but before using in any manner require some undressing. That’s because tomatillos are protected by an outer husk that is easily peeled off. Once disrobed, you should find a plump-yet-firm, glossy green globe. The husk can leave a slightly sticky residue, so rinse well and pat dry before using. Tomatillos will stay fresh in a refrigerator for about two weeks, so making them easy to keep on hand.

When eaten raw, tomatillos have a slightly tart taste and a crisp texture, as if a tomato and Granny Smith apple had a child together. Try tomatillos raw by slicing or quartering them and tossing in salads. They will add vibrancy and an interesting crunch.

I’m a fan of cooking tomatillos because it makes them softer and brings more interesting flavors to the party. Grilling is one easy option. Simply slice into quarters, brush with vegetable oil, sprinkle with salt and pepper, and then char on a grill to infuse a smoky taste.

My go-to use for tomatillos, however, is making them into a green salsa that’s an excellent garnish to tacos, quesadillas and burritos, or as a warm dip for tortilla chips. This salsa comes together in about 10 minutes simply by cooking the tomatillos in a pot until they soften and take on color, then either mashing for a chunky texture or whirling in a blender for a smooth one. Here’s a simple and highly adaptable recipe that’s easily doubled or tripled depending on the size or your party.

EASY TOMATILLO SALSA

(Makes 2-3 servings)

• 4 tomatillos, husked, rinsed and chopped
• 3 large garlic cloves, chopped
• 1/4 cup cilantro, rinsed and chopped
• Pinch of cayenne pepper
• 1/2 teaspoon ground cumin
• 1-2 ounces of lime juice
• Salt and pepper to taste

Step 1: Put the tomatillos and garlic in a 2-quart or larger saucepan and cook over medium-low heat for five minutes or until the tomatillos take on a darker green color. Stir often to prevent sticking. If you like your salsa spicy, add half a jalapeno or Serrano pepper.

Step 2: When the tomatillos have darkened, mash with a potato masher or whirl the ingredients in a blender or food processor.

Step 3: Transfer to a bowl and add the cilantro, lime juice and spices. Stir well, then taste and adjust seasonings if needed.

Congratulations: You’ve just made a fresh, zippy tomatillo salsa. Enjoy warm on your next fiesta night, and promptly refrigerate any leftovers in a sealed container.

Peer closely at quinoa, and you may think you’re looking at something aliens would ingest. Tiny spheres with what appear to be pale tails, the granules of quinoa are mysterious. They’re also delicious.

Quinoa (pronounced “keen-wah”) is also an oddity when explaining what exactly it is. Though quinoa cooks in less than 20 minutes by simmering it in liquid like rice, it’s not a true cereal grain. The quinoa that you can find on grocery shelves near the rice section are actually the seeds of a crop plant that, believe it or not, are related to beets and tumbleweeds, of all things.

Humans have been eating the stuff for thousands of years, and more recently I’ve seen it landing on the menus of upscale restaurants. Quinoa is a nutrition powerhouse. Hailed by the Incas as the “mother grain,” it is low in fat and high in protein and fiber. It’s also gluten-free.

Quinoa is a snap to cook. If you can boil water, you can make it. Once cooked, it has a hearty, grain-like flavor. It’s also extremely versatile. Quinoa can be served warm or cold, and mixed with everything from peppers to pears. The recipe below brings cranberries, red onion, celery and pecans to the party for extra flavor and crunch. Oh, and those tails? They’re actually the seed’s germ. Once the disc-like granules are cooked, they expand and the germ separates from the seed. Looks odd, tastes great.

Let’s make a quinoa salad that acts as a super snack or side dish.

QUICK QUINOA SALAD

(Makes about 4 servings)

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1/4 cup dried cranberries, chopped
• 2 celery stalks, washed and finely chopped
• 1/3 cup red onion, finely chopped
• 1/3 cup pecans, finely chopped
• 1tablespoon balsamic vinegar

Step 1: Put the quinoa, salt and water in a 2-quart or larger pot and bring to a boil.

Step 2: Stir in the cranberries, turn heat to low, cover pot and simmer for 15 minutes or until water is absorbed.

Step 3: While quinoa cooks, chop the vegetables and nuts, and set them in a large bowl.

Step 4: When quinoa is cooked, transfer to bowl and toss to combine.

Step 5: Pour in balsamic vinegar, toss again, and taste, adding extra ingredients as desired. Note that extra salt will really help bring out the flavors.

Congratulations: You’ve just made a quick, healthy, tasty side dish that pairs well with proteins such as chicken, beef and fish. Quinoa can be served warm or chilled. Try it both ways and even experiment with other ingredients to suit your taste.

Countless times you’ve reached for the lettuce, grabbed some carrots and inspected the asparagus, all the while ignoring a far more interesting item. This other vegetable was there the whole time in the produce section also hoping for some attention, but too often it gets lost among the staples. On a slow day it might get a quizzical look before you move on to fetch the milk.

It’s the parsnip, and it deserves some respect. Parsnips are a root vegetable, and though they’re available year round, winter is their time to shine. If they were orange, you might mistake them for carrots. Similar in shape and related to that other veggie, parsnips are a pale tan in color. Taste-wise, they are a bit sweeter, and texturally not quite as crisp.

They’re also delicious. Parsnips can be eaten raw, but with a woody center they don’t offer the satisfying crunch of a carrot. Impart some heat, though, and things get far more interesting. Because of their soft, almost creamy texture when cooked, parsnips can deftly be inserted into a batch of mashed potatoes, boiled along with the spuds. They can also be simmered in soups.

I prefer to roast them, either alone or with carrots and onions. The dry heat of the oven helps intensify parsnips’ flavor and adds visual appeal via the browning effect that culinarians and “Jeopardy” contestants know as the Maillard reaction.

Roasted parsnips make a great side dish to any number of meals, especially ones involving meat. I like to think of them as a more nutritional alternative to fried potatoes.

Parsnips can act as a backbone to many herbs and spices. I recommend experimenting with your favorites. For this introduction, we’ll pair them with a coating of olive oil, dried tarragon and parsley, and salt and pepper. Then it’s just a matter of throwing  them in the oven. Ready to take the parsnip plunge? Let’s do this.

ROASTED PARSNIPS

(Makes about 4 servings)

• 4-6 medium parsnips, peeled
• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon dried parsley
• 1/2 tablespoon dried tarragon

Step 1: Preheat oven to 425 degrees. While the oven warms, peel the parsnips with a vegetable peeler, and then cut them into bite-size chunks no bigger than half an inch.

Step 2: Put the chopped parsnips into a bowl and add the oil, herbs and seasonings. Toss well, making sure the pieces are evenly coated.

Step 3: Lay the parsnips in a baking pan or on a baking sheet, spreading out the pieces evenly so they are not stacked on top of each other.

Step 4: Put the pan in the oven and cook the parsnips for 20 to 30 minutes or until they start to take on a nice brown color.

Congratulations! You’ve just made roasted parsnips. After the parsnips are done cooking, carefully remove the hot pan from the oven and promptly serve them as a side dish with your favorite meal. Here they are dished up with a turkey patty melt as an alternative to fried potatoes.

The big game is right around the corner, as the Baltimore Ravens take on the San Francisco 49ers in Super Bowl 47.

If there is ever a day for indulgence in front of the TV, this is it. Many viewers will be chomping down on chips, wings, hot dogs and pizza, but these are just of a few of the treats that can be enjoyed on the big day. And they’re admittedly not the healthiest.

This year, either in supplement or substitution to those standards, here are some other easy food ideas for party noshing.

• Ranchero beans — Think of this as a Spanish version of chili. It’s delicious, filling, and awesome with chips and tortillas.
• Tzatziki — This yogurt-based dip and spread is a great alternative to the usual fat-laden dips.
• Bruschetta — Sounds fancy, but this hearty tomato and basil mixture atop crostini is light, satisfying, and a cinch to make.
• Blue cheese wedge — This version is spiced up with buffalo sauce. Perfect to go with those wings!
• Shishito peppers — These addicting Asian peppers are relatively mild and are perfect finger foods.
• Homemade salsa — What would Super Bowl be without chips and guacamole? Spice things up with this easy dip that complements them both.
• Homemade hummus (picture above) — Forget the expensive store-bought stuff. Hummus is ridiculously easy to make at home and serves as a delicious dip.
• Oven-baked potato fries — Another healthier alternative to frying, this version of a classic is just as satisfying.
• Pasta salad — Add some color with the carbs in this multi-hued take on a classic side dish.

Whatever the outcome of the game, I hope you enjoy it and those wacky commercials alongside friends, family, and good food!

This time of year brings no shortage of baked treats, cold nights, and good times with family and friends. One thing that goes well with all of them? A hot beverage that warms the tummy.

While coffee and tea are the most popular choices, I tend to avoid caffeine after a certain hour of the evening. And because of the headaches they induced, I found myself having to avoid libations with spirits in them. Yet I still craved the kick that comes from a hot toddy.

This led to experimenting with various infusions that would warm my soul but wouldn’t hurt my head, not to mention also be appropriate for those of all ages.

The result is my Teetotaler’s Toddy, a hot, non-alcoholic drink that provides plenty of kick thanks to fresh ginger and a pinch of cayenne, yet sweetness and depth from honey and cinnamon. Like a traditional toddy, it’s a snap to make. If you can boil water, you’re halfway there. Here’s how to finish it:

TEETOTALER’S TODDY

(Makes 1 serving)

• 1 tablespoon fresh ginger, smashed or run through press
• 1 tablespoon honey
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• Pinch of cayenne powder
• 8-10 ounces boiling water
• Garnish: Cinnamon stick, fresh mint

Step 1: Fresh ginger, found in the produce section, is amazing stuff. If you’ve never used it, here’s your introduction. Cut off a small chuck, skin and all, and run it through a garlic press or grater, or macerate it with mortar and pestle.

Step 2: Put the ginger and its precious juice in your favorite mug, along with all the other ingredients except the boiling water.

Step 3: Carefully pour the water into your mug, stir, and add the mint and cinnamon stick. Let the toddy infuse for five minutes. Taste and modify to your liking with more honey, ginger, etc.

Congratulations: You’ve just made a toddy that anyone can enjoy. If desired, strain. Or, if you find yourself particularly enjoying the ginger, leave it in the cup and nibble it as you go.

So the day of thanks has come and gone, and you’re probably still recovering from the celebratory meal. Welcome to the holidays and the bounty of leftovers that come with it.

Many recipes at this time of year have to do with leftover turkey but overlook the supporting cast from that Thanksgiving meal. Yet those pantry extras deserve just as much respect and can allow for even greater culinary creativity.

Take that canned pumpkin purée, for example. While most people will use it to make pie, canned pumpkin adds a delicious sense of the fall season to other foods such as breads, cookies, and soup. Or even pancakes.

Pumpkin and pancakes may seem unlikely partners at first, but the purée blends seamlessly into the batter. When cooked, you get orange-hued pancakes that are autumn on a plate. I like to add pecans, another staple of the season easily found in markets, for a bit of crunch and extra flavor.

With this recipe, you can quickly and easily use that extra can of pumpkin purée (or have a reason to try the stuff in the first place) and load up on some breakfast carbs ahead of the holiday madness.

Let’s make some pumpkin pecan pancakes.

PUMPKIN PECAN PANCAKES

(Makes 10-12 pancakes)

• 1 cup all-purpose flour
• 2 tablespoons brown sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 cup chopped pecans
• 2 tablespoons melted butter, plus extra to coat pan
• 3/4 cup canned pumpkin
• 1 cup whole milk
• 2 eggs
• Garnish: Chopped pecans, butter, syrup

Step 1: Making pancake batter is as easy as whisking dry and wet ingredients, then mixing them together. For the dry portion, put the flour, sugar, baking powder, cinnamon, salt and pecans in a large bowl and mix with a whisk or fork.

Step 2: Prep the wet ingredients by putting the melted butter, pumpkin, milk and eggs in a separate bowl and whisking until well mixed.

Step 3: Now comes the marriage. Add the wet ingredients to the dry ones. Mix with a spatula just until blended. If there’s one mistake to making this batter, it’s over-mixing. A few lumps are OK.

Step 4: Heat a griddle or large non-stick pan over medium heat, coat with butter and wait until it sizzles. Using a ladle, plop the batter into the pan.

Step 5: You’re almost to pancake heaven. When bubbles appear on the top of each pancake, flip. Cook for another minute or two, remove from the pancakes when the color is to your liking, and keep them warm while you finish the batch.

Congratulations: You’ve just made pancakes with a unique twist for the season. All that’s left is to pile them on plates, slather with butter and syrup, garnish with pecans, and gobble it all up.

The countdown is on. We’re just days away from Thanksgiving 2012.

By now you have hopefully bought and are thawing your turkey — in the refrigerator, remember — and are finalizing the last small details of your Thanksgiving feast.

Things can move pretty fast this time of year, and I’m not just talking about the onward rush of the holidays. Now more than ever is the time to be take a deep breath and enjoy the moments rather than stress about them. This advice is also relevant in the kitchen.

As the holiday cooking move into high gear, it’s good to slow down and remember to enjoy the process. If you can think of what you are doing as an expression of love instead of a load of work, it will make the day that much more enjoyable.

It’s also a good time to remind about basic kitchen safety of the fowl variety. Undercooked turkey, as we all know, does not make for good eats or safe eats. Here are some tips and facts to remember if you are cooking the bird yourself in the oven:

• Be sure it’s thawed, but don’t do it at room temperature. Ideally, a frozen bird should have several days in the fridge to thaw, about a day for every four pounds. If you’re in a pinch, you can thaw the bird quicker by covering it in cold water, unopened in its wrapper. If you do it this way, be sure to change the water frequently, every half hour or so.
• Before cooking the turkey, clear the cavity of the various parts we call giblets. Rinse the whole bird with cool water inside and out, pat dry, then proceed with seasoning, similar to roasting a whole chicken.
• 325 degrees is the recommended oven cooking temperature from the experts at Butterball. A 10-18 pound bird will take from 3 to 4 1/2 hours. One as big as 24 pounds will take more than 5 hours. The general rule of thumb is about 12 minutes per pound for an unstuffed bird. Cook it breast side up.
• The bird is done when it hits 180 degrees, as measured with a thermometer in the thigh. (Note: The USDA will let you get by at 165, but it’s better to be safe than sorry if you’re new at this.) And be sure to let it rest at least 15 minutes before you go carvin’ to let the juices recirculate.
• For beginning cooks, I don’t recommend stuffing the bird, since this can increase your chances of picking up salmonella. The reason is, by the time the stuffing reaches the proper temperature — 165 degrees — the rest of the turkey can dry out. Make the stuffing on the stove and save yourself the headache and the risk.
• Remember to thoroughly clean and sanitize absolutely anything that has come into contact with raw turkey before it touches anything else. That includes cutting boards, knives and your hands.
• Toward the end of cooking, if the wings and skin are browning too much before the turkey is done, cover them loosely with foil.
• If you want to brine your turkey, see my guide to brining.
• If you need help cooking your turkey the day of, call the Butterball Talk Line, that famous line of yearly communication in which turkey experts will talk you through any Thanksgiving dinner anguish. The number is 1-800-BUTTERBALL, or 1-800-288-8372.
• More helpful info can be found at butterball.com or here at fosterfarms.com.

If you’re not making the main event, remember there are plenty of other sides you can put together quickly and easily. The host will love you for it, too. Here are links to some on this site, with step-by-step photos on how to make them:

• Glazed carrots
• Roasted vegetables
• Oven-baked potato fries — Throw these in the oven with the turkey, and try them with sweet potatoes if you’d like!
• Garlic-rosemary mashed potatoes
• Pasta salad
• Whipped cream parfait — A sweet way to end the meal

Remember to relish the day and don’t stress about the food. In the end, the most important thing at the table are the friends and family gathered.

Happy Thanksgiving.

I probably don’t need to tell you that beans are magnificent. Yes, you probably already know that they’re packed with stuff like protein, fiber and other nutrients that will do your body good, all while being very low in fat and simple sugars. They are also extremely inexpensive. Even in canned form, at about a buck a pound, it’s hard to find a food that packs this much nutritional density for the price.

Beans are also very adaptable. And that’s a good thing, because let’s face it: When eaten alone, popular beans such as pintos aren’t exactly multifaceted in their flavor. But throw in other ingredients and some seasoning to the party, and the beans that anchor a dish can be eaten and enjoyed in a whole new light.

I recently stumbled upon one such dish – ranchero beans – in the deli section of a Ralphs of all places, and was surprised at how well the humble pinto livened up with a larger culinary cast. I promptly decided to re-create this recipe myself, adding even more impact with additional ingredients.

Think of ranchero beans as a south-of-the-border take on pork and beans. Bacon is sautéed to render fat and add flavor from the meat, then extras such as onion, bell pepper and tomatoes are added in stages before the beans, of which I use two kinds for variety and visual appeal. A bit of chicken broth gives this dish more depth and a slightly soupy, chili-like quality. For a vegetarian version, substitute two tablespoons of olive oil instead of the bacon, and vegetable broth in place of the chicken broth. This recipe is a bit spicy but won’t blow your ears off. If you want it that way, instead of the canned jalapenos use fresh jalapeno, Serrano (or if you dare, habanero) peppers and/or cayenne powder.

Ready to experience legumes in a whole new light? Let’s make ranchero beans.

ROCKIN’ RANCHERO BEANS

(Makes 4-6 servings)

• 4 bacon strips, diced
• 1 brown onion, chopped
• 1 bell pepper, chopped
• 2 garlic cloves, minced
• 1 tablespoon cumin
• 1 teaspoon dried oregano
• 14.5-ounce can diced tomatoes
• 4-ounce can diced jalapeno peppers
• 29-ounce (1 pound, 13 ounce) can pinto beans, drained and rinsed
• 15-ounce can black beans, drained and rinsed
• 8 ounces chicken broth
• Garnish: Fresh cilantro, chips

Step 1: Grab a large pot, heat on medium, and cook the bacon for about 5 minutes until it’s almost done, stirring often.

Step 2: While bacon cooks, prep the onion and bell pepper, then add the pieces to the pot and cook for another 5 minutes, stirring often.

Step 3: Now add the garlic, cumin and oregano and cook for 1 minute. Doesn’t this smell amazing?

Step 4: Now add everything else except the garnish and stir, being sure to scrape bottom of pan. Heat on high until the mixture boils, stirring occasionally.

Step 5: We’re in the final stretch. Once mixture boils, turn heat to low and simmer uncovered 20 minutes, stirring occasionally.

Congratulations: You’ve just made Rockin’ Ranchero Beans. Ladle into bowls, garnish with cilantro, cheese, sour cream, and/or homemade salsa, and serve with chips and tortillas. Promptly refrigerate leftovers. When ready to reheat, do so in a microwave or in a pan on the stove.

As autumn sets in and the temperatures outside fall accordingly, nothing warms the body and soul quite like a sturdy bowl of soup. Among the easiest, least expensive and most nutritious to make is tomato soup. Served as an appetizer or a dinner with bread or sandwiches, it is a perennial favorite that can be tailored to a variety of tastes.

If your idea of making soup is opening a can and turning on a microwave, I have good news for you: Making it the homemade way involves not a whole lot more work, yet tastes worlds better. And because you control the ingredients that go into your soup, there’s no guessing as to how much sodium or other less-than-good-for-you things lurk in that bowl.

My version of this soup uses canned tomatoes in diced and crushed form. Not only are these main ingredients inexpensive, they’re always “in season” and ready when you are. Because this tomato soup relies on the real thing and plenty of other veggies, it’s thick and hearty. This recipe calls for chicken broth, but for a vegetarian version, vegetable broth can be used instead. The soup can be served chunky or blended for an even texture. If you have an immersion blender, now is the time to use it. The pureeing can also be done in small portions in a regular blender.

Lastly, I like to introduce both dry and fresh basil leaves for added essence. If you want some kick, add crushed peppers or even a dash of horseradish to the mix. Here’s how to make tomato soup.

HEARTY TOMATO BASIL SOUP

(Makes 4-6 servings)

• 1 tablespoon olive oil
• 1 medium brown onion, chopped
• 2 carrots, peeled and chopped
• 2 large celery sticks, rinsed and chopped
• 2-3 garlic cloves, minced
• 28-ounce can diced tomatoes
• 28-ounce can crushed tomatoes
• 16 ounces chicken broth
• 1 tablespoon dried basil
• 2 teaspoons salt
• 1 teaspoon black pepper
• Garnish: Fresh basil, thinly sliced

Step 1: Chop up the onions, carrots and celery, then grab a large pot and heat the oil on medium. Add the chopped veggies and cook for 5 minutes, stirring often. (In classic French cooking, this trio is called mirepoix.)

Step 2: Add the garlic and cook for a minute, stirring often. Doesn’t this smell great?

Step 3: Add everything except the garnish of fresh basil and stir well. Heat on high and bring the mixture to a boil, then lower the heat and simmer uncovered for 20 minutes, stirring occasionally.

Step 4: Taste and season with extra salt or pepper as needed. Puree the soup, if desired, using an immersion blender or in small portions in a regular blender (be careful of steam build-up, removing blender lid slowly).

Step 5: Ladle soup into bowls, garnish with fresh basil and enjoy.

Congratulations: You’ve just made tomato soup in less than an hour. Enjoy with a sandwich, crackers or fresh bread. Refrigerate any leftovers promptly.

We’ve all been told a million times how breakfast is the most important meal of the day, the one that literally fuels our body as we set off to tackle traffic, work, school or whatever else the morning throws at us. But in our rush to get out the door, it’s all too easy to skip what seems like a culinary inconvenience.

And here’s where this week’s recipe arrives to save the day. Cereal and yogurt are simple go-to’s when we’re running short on time and motivation, but they can get old fast. Enter the Frozen Yogurt Breakfast Bar. This was a staple in my wife’s family when she was growing up. With five kids to dress, feed and get out the door, any shortcuts were welcome and they swore by this one. If my wife’s memory serves, it was obtained decades ago from the side of a Grape-Nuts box.

This recipe only involves three ingredients: The cereal, yogurt, and frozen fruit. The yogurt and fruit are spread between layers of the crunchy, whole-grain cereal, and the entire casserole dish in which its lain is put in the freezer overnight. In the morning, you are treated to a delicious, nutritious breakfast that just happens to seem more like a dessert when cut into bars. Of course, these don’t have to just be for breakfast. With the kind of heat we’ve been experiencing, they make a fine frozen snack any time of day. Here’s how to make it happen.

FROZEN YOGURT BREAKFAST BARS

(Yield: 6-8 servings)

• 3 cups Grape-Nuts cereal, with some in reserve if needed
• 32 ounces yogurt of your choice
• 3 cups frozen fruit of your choice

Step 1: Grab a 2-quart casserole dish, such as a square 8-inch by 8-inch one, and coat the bottom completely with a layer of the cereal.

Step 2: In a bowl, mix the yogurt and fruit. Frozen fruit works great here for its convenience and lack of extra liquid.

Step 3: Gently spread the yogurt evenly over the cereal.

Step 4: Now cover the yogurt completely with the rest of the cereal, using extra if needed. Cover the dish loosely with foil and freeze overnight.

Congratulations: You’ve just made a healthy breakfast or snack for the following days to come. When ready to serve, let thaw for several minutes, cut into bars and serve (a fork makes eating this easier). Promptly re-freeze what’s left so it will again be ready when you are.