Onion

Can be prepared in 45 minutes or less.

Legend has it that a certain turn-of-the-century Boston restaurateur used to serve whatever tender, white-fleshed fish he could find at the market under a catchall name he invented: "scrod." (That way, he never had to update his menus.) The term, peculiar to New England, is now applied to young cod and haddock. Can be prepared in 45 minutes or less.

Serve polenta alongside this dish, which is also nice spooned over pasta or onto French rolls to make hero sandwiches.

Can be prepared in 45 minutes or less.

The following chunky potato soup was inspired by a smooth version that one of our food editors enjoyed at The Bernerhof Inn in Glen, New Hampshire.

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers .

Not so many years ago dried "exotic" or wild mushrooms could be found only in fancy specialty shops, but no longer. Many good urban and suburban supermarkets now carry little packages of various varieties. And Asian markets are a great source for dried shiitake, also known as Chinese black mushrooms. The dried mushrooms are an optional addition to this soup, but they do add a deeper, woodsier flavor.

This versatile salad can also be made with leftover beef, lamb or chicken.

Called pho in Vietnam, this unusual soup is a wonderful party centerpiece dish for an informal gathering. Start out by supplying everyone with a large soup bowl and a ladle. Place the soup tureen in the middle of the table. Have each guest take a generous helping of noodles first, then some meat and broth. Each serving is topped off with shredded lettuce, sliced green onion and a squeeze of lemon juice.

A mixed vegetable stew, seasoned with spices characteristic of Morocco. Serve it with rice or couscous.

Can be prepared in 45 minutes or less.

For a heartier sandwich, coarsely chopped avocado can be stirred into the yogurt.

Serve this hearty stew with plain yogurt or raita for a high-protein vegetarian meal.

Can be prepared in 45 minutes or less.

Old-fashioned green goddess dressing tastes as good today as it did back in the twenties, when it was invented. It's a delicious partner for mixed greens, chicken salad, cold poached salmon and sliced tomatoes.