Recipes: Spiced Roasted Chicken, Chinese-Style Spare Ribs and more

Transforming tried-and-true dishes like roasted chicken or potatoes into ones that are utterly irresistible is as easy as adding new flavors.

Spiced Roasted Chicken

Makes 4 servings

1 teaspoon paprika

1 teaspoon ground ginger

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

1 whole chicken (3 1/2 to 4 pounds), rinsed and patted dry, legs tied

Coarse salt and ground pepper

2 medium sweet potatoes, peeled, halved crosswise, and cut into 1/2-inch wedges

2 medium carrots, cut into 2-inch pieces

1 orange, unpeeled, cut into 8 wedges

1. Preheat oven to 450 degrees. In a small bowl, combine spices. Season chicken with salt and pepper, then rub all over with spice mixture. Place in a large Dutch oven or heavy pot with a tight-fitting lid. Arrange vegetables and orange wedges around chicken and add 1/2 cup water. Cover and roast 30 minutes. Remove lid and roast until skin is golden brown and juices run clear when chicken is pierced between breast and leg, about 30 minutes. (An instant-read thermometer inserted in thickest part of a thigh, avoiding bone, should read 165 degrees.) Let rest 10 minutes before carving. Serve with vegetables and orange wedges.

Nutritional information per serving: 543 calories; 26 grams fat (7 grams saturated fat); 53 grams protein; 21 grams carbohydrates; 4 grams fiber

Salt 'N' Vinegar Roasted Potatoes

Makes 4 servings

You can make these potatoes ahead of time. Boil and smash them, cover and refrigerate overnight, then finish them in the oven the next day.

1 1/2 pounds small round or fingerling potatoes

Coarse salt

2 tablespoons extra-virgin olive oil

1/4 cup malt or cider vinegar

1. In a medium pot, bring potatoes to a boil over high in salted water. Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 minutes; drain. Place a folded, clean dish towel on a work surface and place a potato inside. Gently smash potato so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.

2. Preheat oven to 450 degrees. Brush a rimmed baking sheet with 1 tablespoon oil. Place potatoes on sheet and brush tops with 1 tablespoon oil. Bake until crisp and golden, about 35 minutes, flipping them halfway through. Remove from oven, toss with vinegar and season with salt.

Nutritional information per serving: 203 calories; 7 grams fat (1 gram saturated fat); 4 grams protein; 32 grams carbohydrates; 2 grams fiber

Chinese-Style Spare Ribs

Makes 6 servings

An Asian glaze is a fun change of pace from a standard spice rub. Make sure to ask your butcher to cut the spare ribs in thirds lengthwise; they'll be the perfect size for nibbling. This is a terrific kid-friendly meal.

1/2 cup ketchup

1/2 cup hoisin sauce

1 tablespoon sambal oelek or other spicy chili sauce

2 tablespoons malt vinegar

4 scallions, cut into 2-inch pieces

2-inch piece fresh ginger, peeled and cut into 1/4-inch slices

1 rack pork spare ribs, cut into thirds lengthwise

coarse salt

Napa Cabbage Slaw (see recipe below)

1. Preheat oven to 325 degrees. Line a rimmed baking sheet with foil. In a food processor, pulse ketchup, hoisin, sambal oelek, vinegar, scallions and ginger until smooth, scraping down sides as necessary. Season ribs with salt and coat both sides with sauce. Roast, bone side down, until ribs are tender but not falling off the bone, about 1 1/2 hours to 2 hours. Cut into single ribs and serve with slaw.

Nutritional information per serving: 585 calories; 42 grams fat (15 grams saturated fat); 35 grams protein; 16 grams carbohydrates; 1 gram fiber

Napa Cabbage Slaw

Makes 6 servings

Cutting the mayonnaise brings out the sweet flavor of Napa cabbage and makes this slaw low in fat. Substitute malt vinegar for rice vinegar, if you like. To make ahead, prep your ingredients a day in advance and refrigerate, but wait to dress the slaw until just before serving.

8 cups shredded Napa cabbage (from 1 medium head)

3 medium carrots, cut into matchsticks

1 tablespoon sugar

1/4 cup rice vinegar

1 1/2 teaspoons toasted sesame oil

2 tablespoons soy sauce

1/2 cup fresh mint leaves, torn if large

1. In a large bowl, toss together cabbage and carrots. In a small bowl, combine sugar, vinegar, sesame oil and soy sauce. Stir until sugar dissolves, then pour over cabbage mixture. Toss until slaw is coated and top with mint leaves.

Nutritional information per serving: 62 calories; 1 gram fat (0 grams saturated fat); 2 grams protein; 10 grams carbohydrates; 3 grams fiber