Onion

Look for rice vinegar in the Asian foods section of the supermarket.

This superb starter has no cream and just one tablespoon of oil.

This rich, silky soup has a touch of spice.

These rolls are baked instead of deep-fried, making them a healthful, satisfying alternative to traditional egg rolls.

We make this rich, intensely flavored stock for our mushroom soups, sauces, and ragouts. The dried shiitake mushrooms give the stock depth and tremendous flavor. They're readily available in the Asian section of most grocery stores, but if you can't find them, substitute another variety of dried mushrooms — fresh mushrooms alone will make a weak stock. This stock freezes well.

Wondra, a fast-blending flour, is a supermarket staple that's ideal for thickening sauces and gravies. It is put to good use in this quick pasta dish.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

There are few places where chestnuts are cooked with more style and appreciation than in those states just below New England. Here they are added to a traditional stuffing, enhanced by mushrooms and herbs.

This was inspired by a classic dish at San Francisco's Zuni Cafe. Uncork a Chardonnay or Pinot Noir to accompany the menu.

You can also make these with chicken, ham or roast pork.

Sauerkraut gets a smoky taste from bacon and sausage in a recipe from Orbit, a Polish restaurant in Chicago.