Salads

Classic potato salads range from the American picnic favorite made with mayo and little else, to the more elegant French version with warm waxy potatoes, a good vinaigrette and herbs. Both of these have their place, but for those wanting something less traditional, look to the Southwest. Start with sweet potatoes, which are in season, beautiful and cheap, and roast them with red onion and olive oil.

This is an easy salad to add to a buffet. Couscous, which only needs to be soaked in boiling water for a few minutes, is delightful with crunchy vegetables and a lemony dressing.