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The Mediterranean flavors in this rice make it a great partner for Greek, Italian, and North African foods, especially grilled or roasted meats and vegetables. It also would go great with Middle Eastern Chicken and Veggies with Hummus.

1 cup long-grain brown rice

2 cups water

1 teaspoon garlic powder

1 teaspoon onion powder

Grated zest of ½ lemon

1 teaspoon chopped fresh oregano

⅓ cup diced dried mango

¾ cup crumbled feta cheese

Salt and ground black pepper, to taste

⅓ cup slivered almonds, roughly chopped

In a medium saucepan over high heat, combine the rice, water, garlic powder, and onion powder. Bring the mixture to a boil, then cover the pan, reduce the heat to simmer, and cook for 30 minutes.

When the rice is done, take it off the heat and let it cool for 10 minutes.

Stir the lemon zest, oregano, mango, and feta into the rice. Season with salt and pepper. Serve sprinkled with the almonds.

HOW LONG? 45 MINUTES (10 MINUTES ACTIVE)

HOW MUCH? 4 SERVINGS

Horseradish and Dill Cream Cheese Mashed Potatoes

One of AP’s test cooks, Ryan King, masterminded these insanely good—and utterly artery-clogging—mashed potatoes. Don’t be intimidated by the horseradish. It provides a mild bite that makes the other flavors pop without adding much real heat.

Serve these with meatloaf or any other dish you’d normally offer mashed taters alongside. Or just do what we all really want to: serve them as dinner all on their own.

2 pounds Yukon Gold potatoes, peeled and diced

½ cup (1 stick) butter

⅔ cup heavy cream

½ tablespoon dried dill

3 ounces cream cheese, softened

2 tablespoons bottled horseradish

Salt and ground black pepper, to taste

Place the potatoes in a large pot. Add enough water to cover the potatoes by 1 inch. Bring to a boil over high heat, then lower the temperature to medium-high to maintain a low boil. Cook until tender, about 25 minutes.

During the final 5 to 10 minutes of cooking, in a small saucepan over medium-low heat, combine the butter, cream, and dill. Once the butter melts, mix well and set aside.

Drain the potatoes. Return them to the pot and mash them.

Use an electric mixer, whisk, or masher to lightly beat the potatoes. Mix in the butter and cream mixture, then the cream cheese and horseradish. Season with salt and pepper.

HOW LONG? 45 MINUTES (15 MINUTES ACTIVE)

HOW MUCH? 6 SERVINGS

Grilled Rosemary Garlic Bread

This pleasantly pungent rosemary garlic bread is great on the grill, on which it is cooked upside down (trust me on that one). But there’s no need to fire up the grill if the rest of the meal is being cooked inside. Just pop these under the broiler—right side up—for a minute or two.

This garlic bread is wonderful with grilled chicken, but it just begs to be with rambunctiously seasoned pasta dishes, such as my Meat Sauce Maximus.

2 sprigs fresh rosemary, leaves only

4 cloves garlic

½ cup grated Parmesan cheese

2 tablespoons extra-virgin olive oil

2 tablespoons butter

1 teaspoon kosher salt

¼ teaspoon ground black pepper

4 thick slices sourdough bread

Heat a grill to medium-high.

In a food processor, combine the rosemary, garlic, Parmesan, olive oil, butter, salt, and pepper. Process until mostly smooth.

Spread the mixture thickly over one side of each slice of bread. Set the bread, coated side down, on the grill and cook for 2 to 3 minutes, or until lightly browned.

Alternatively, the breads can be broiled (coated side up) for 1 to 2 minutes.

HOW LONG? 20 MINUTES

HOW MUCH? 4 SERVINGS

Smoky-Spicy Grilled Corn

Prefer to keep it simple? Substitute 1 or 2 tablespoons of curry powder for the seasonings called for here. The flavor won’t be as smoky, but it will still be delicious. You also could substitute coconut cream for the butter.

Grilled corn is a natural with anything else that goes on the grill, such as spicy ribs, burgers, and my Sweet-and-Savory BBQ Chicken.

½ cup (1 stick) butter,