Onion
Scallion-Ginger Fried Rice
This dish is a wonderful accompaniment to grilled, steamed, or stir-fried seafood. Topped with diced steamed sweet potato or winter squash, it makes a satisfying light meal on its own.
Macaroni à la Gisolfi
It took me quite a while to remember a meal I used to loathe. You see, I was a kid who ate pickled herring and pig's feet with her dad. But my mom reminded me of the utter disdain with which I would greet the following meal, named for my brother's best friend, Eric Gisolfi. Eric has always been a hearty eater, but a picky one. This was one dish he never complained about. So, whenever he joined us for dinner I felt conflicted — fantastically happy that a new playmate would be joining us and absolutely devastated that I had to endure the ground meat and elbow macaroni so cherished by our guest. Try it out to see the mixed reviews you receive.
By Loretta Anderson
Restaurant-Style Onion "Rings"
At restaurants, onions can be sliced into very thin rings on a meat slicer. By cutting the onions in half first, home cooks can get close to the same thinness with a knife, even though it means sacrificing the ring shape.
By Kevin Fisher
Smoked Salmon on Sourdough Rounds with Caper-Dill Relish
By Davina Besford
Cucumber Salad with Pineapple and Jalapeño
This recipe can be prepared in 45 minutes or less but requires addtional sitting time.
Serve this salad as a fiery first course for an Asian-style entrée such as a stir-fry, or use it as a side dish for grilled chicken or fish.
Onion Soup with White Wine
This is a delicate onion soup, a nice change from the heartier types which are so well known.
By James Beard
Vegetable Salad with Goat Cheese
(SALADE DE LEGUMES AU FROMAGE DE CHEVRE)
This recipe can be prepared in 45 minutes or less.
Spiced Basmati Rice with Lentils and Caramelized Onions
This simple and hearty meatless main course has intriguing Indian accents.
Vegetable and Bean Chili
With some warm corn bread, this chili is a meal in itself. You wouldn't know there was chocolate in the recipe, but it adds a subtle depth of flavor to the dish.