Onion

Active time: 30 min Start to finish: 40 min

I first tasted scallion cakes at Henry Chung's Hunan Restaurant on Kearny Street in San Francisco. I think I was about eleven years old as I sat on a stool at the counter and watched these curious rounds of dough being fried until golden brown and fragrant with scallion flavor. As I devoured the delicious, crisp cakes, Mama looked on, pleased that I loved them, for she had grown up eating them as a favorite street snack in China. This was the first Hunan restaurant I'd ever eaten in and, until then, our diet had been strictly Cantonese food. Be careful when frying these cakes, as the oil will splatter, especially when you press a cake in its center. Any uncooked dough can be placed in a plastic container, refrigerated, and cooked the following day. If you do make them ahead, redust the dough lightly with flour to absorb any moisture from refrigeration, and allow the dough to sit at room temperature briefly so that it is not ice-cold when fried.

Meaty pork ribs usually take time to prepare and are full of calories. This quick and easy version keeps the flavor but leaves out the fat and the bones.

A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.

Fideuà is the Catalan name for a favorite baked noodle dish.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

If canned unsweetened coconut milk is not readily available in your area, you may substitute 1/2 cup heavy cream and 1 tablespoon sweetened flaked coconut. Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less.

This ragù would also be excellent served over instant polenta instead of pasta.

Perfect before grilled fish or roast chicken.

Doña Tomasa and other Oaxacans often thin their guacamole with water to make a dipping sauce. Sometimes a little cream or milk is added as well.