Onion

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.

For accompaniments, buy your favorite potato salad and steam some zucchini. Have lemonade and brownies afterward.

In New Mexico, chili verde is prepared with lots of meat — and no beans. This recipe uses chicken, and you can make it spicier by adding jalapeño chilies. Serve it with the Layered Rice Salad and the Toasted Jalapeño Corn Bread .

Based on a recipe from chef Angel García of Lúculo in Madrid, Spain.

Red onion, capers and fresh dill make nice toppings. Serve the pizza with lemon wedges.

This Parisian version of a Bialystoker tsibele (onion) pletzel, also called onion zemmel, onion pampalik, or onion board, is very similar to an Italian focaccia. Try this flat bread sprinkled with rosemary, and you will see how very close it is.