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To cook ahi tuna steaks, sear them over high heat for 1–2 minutes per side so the center stays moist, or grill, bake, or pan-sear to medium.

To cook a yam in the oven, peel or scrub it, season, then bake at 400°F (200°C) until fork-tender, usually 35–60 minutes depending on size.

A young turkey cooks best with steady oven heat, simple seasoning, and a thermometer check to reach 165°F in the thickest parts.

To cook acini de pepe, boil it in well salted water for about 6–9 minutes until just tender, then drain through a fine strainer so you keep every grain.

Roasted acorn squash seeds turn into a crunchy, salty snack when you rinse, dry, season, and bake them at moderate heat.

To cook an uncooked ham, roast it at 325°F until it reaches 145°F inside, then rest the ham for 3 minutes before carving for safe, juicy slices.

To cook Anasazi beans, rinse, soak, then simmer in fresh water for 60–90 minutes until tender, seasoning near the end so the skins stay soft.

To cook eggplant, salt and dry it, then roast, grill, pan-fry, or stew until the flesh is tender and the skin pierces with a fork.

Roast an 8 lb turkey breast at 325°F for about 2¼–3¼ hours until a thermometer in the thickest part reaches 165°F.

To cook an unstuffed turkey, roast it in a 325°F oven until the thickest parts reach 165°F, basting only as needed for moist, evenly browned meat.