Introduction: proportion and portion size -- Part I: The New American Plate -- Vegetables -- Salads --Grains --Fish, poultry, and meat -- Sauces, dressings, and marinades -- Part II: One-Pot Meals on the Plate -- Casseroles -- Stews -- Stir-fries -- Pilafs -- Entre salads -- Frittatas -- Chilis -- Part III: Around the Plate -- Appetizers -- Soups -- Breads and muffins -- Desserts -- Cooking basics -- Food storage and handling -- Cooking with vegetables and fruits -- The science behind the new American plate. Presents a collection of recipes for dishes that emphasize grains, vegetables, fruits, and beans.