Scallion

The term tataki refers to beef or fish that is seared, then chilled, marinated and thinly sliced. This ginger beef version is served with traditional tataki accompaniments—grated daikon (white radish) and ginger, chopped green onions, and a great dipping sauce.

A taverna standard, saganaki (fried cheese slices) is named for the two-handled pan it's cooked in. Here, the cheese is melted to make a sauce for fish. Chef Costas Spiliades uses a medium-textured feta, such as Mt. Vikos or Dodoni brands, for this dish. He also uses a Greek Chardonnay, Katsaros, which is sold at some U.S. wine shops. Active time: 30 min Start to finish: 30 min

(Sushi Rice Salad with Avocado, Cucumber, and Scallions) Sushi fans will recognize this salad as a California roll unrolled. For those who want to include one of the classic ingredients, surimi (also known as mock crab legs), we've given an amount, but the salad is also delicious without it.

Can be prepared in 45 minutes or less.

The creation of chef Monique Barbeau of Fullers at the Sheraton Seattle Hotel & Towers. Serve the terrine as an appetizer with toasted bread, or as a cheese course accompanied with a glass of Port.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

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

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.

Rajas is the word for a traditional Mexican mixture of sautéed peppers and onions. Green onions work well in this version.