Onion

It will take about 45 minutes to peel the pearl onions for this recipe. If you're strapped for time, you can substitute 1 1/2 pounds of thawed frozen pearl onions, which won't need to be blanched.

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

An easy side dish with flavor from green onions, parsley, oregano and Parmesan.

Teri Carpenter of Albuquerque, New Mexico, writes: "On a trip to British Columbia, we dined at Blue Heron Inn, on Porpoise Bay, in Sechelt. They served a fabulous onion and fennel bisque. Could you get the chef to share the recipe with Gourmet?" This bisque is so lush that demitasse cups make an ideal serving size. Active time: 30 min Start to finish: 1 hr

Although Bonfire is known for its meat dishes prepared in various global styles, the restaurant's taco bar is where the small plates trend is stoked.

Tahini, a creamy sesame seed paste, adds a new twist to the dressing for the salad.

Asian cucumber ribbon salad can fill a pita pocket — with other ingredients or on its own — or it can accompany fish or meat as a side dish.

A purchased Asian noodle salad and crisp rice crackers are perfect with this meatless meal. Finish with slim wedges of cheesecake topped with fresh blueberries.

Active time: 40 min Start to finish: 40 min

Accompaniment: Fresh Tomato Salsa

This recipe can be prepared in 45 minutes or less but requires addtional resting time.

To accompany Fillet of Beef on Garlic Croutons.

Can be prepared in 45 minutes or less.

This "red sauce meets Guido in Little Italy" classic has much more to do with the clams than what you may be used to eating. Note that the bread crumbs here are fresh—that is to say, made only from today's bread, not from day-old bread (and definitely not the kind that comes in a can).

If you can't find the Moroccan spice blend at the supermarket, combine 1 tablespoon ground cumin with 1/4 teaspoon each of ground coriander, cinnamon, and cayenne pepper. Serve with: Romaine salad and bowls of mixed green and black olives. Dessert: Purchased apricot tart.