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

Spoon this Asian-inspired salsa over grilled tuna, swordfish, or salmon.

The sweet bread called for here was introduced to Hawaii by nineteenth-century Portuguese immigrants. The stuffing can also be cooked inside the turkey, provided the bird is roasted immediately after being stuffed. For more flavor, rub the turkey with a mixture of salt and pepper and two tablespoons each of sesame oil, orange juice and lime juice, and let it marinate overnight.

Can be prepared in 45 minutes or less.

Cabbage, cucumbers, carrots, and lots of fresh mint accent the salad. Offer chilled beer or a fruity white wine alongside.

This recipe is an accompaniment for Baked Ham with Mustard-Red Currant Glaze and Rhubarb Chutney .

The delicately flavored fruit chayote is ubiquitous in the central highlands of Mexico. It varies greatly in size, ranges in color from white to dark green, and can have prickly or smooth skin. The variety most commonly available in the United States (also known as a vegetable pear or mirliton) has smooth, pale green skin that can be eaten but is sometimes removed.

I devised this dish for a benefit party to aid my husband's chamber music group, Clarion Concerts. It was the middle of August, in the heart of the corn season. Keeping up the tradition of Indian migrants the world over, I find myself adapting Indian spices and techniques to the best of American ingredients.

Can be prepared in 45 minutes or less.

A sophisticated yet simple dip that is wonderful with toast triangles, crackers or some assorted raw vegetables.

A twist on the traditional sauce for raw oysters. It works well with steamed clams, too.

Serve this zesty Cajun-flavored hash with a big salad (like a romaine mix with herb croutons) and a New Orleans-inspired dessert such as broiled bananas with butter pecan ice cream.