Onion

The reduction can stand in for some of the beef stock in French onion soup, pot roast, and beef stew, where it will add flavor and richness.

Brisket is commonly used to make corned beef, but I find that it lends itself well to other preparations. And once it's in the oven, you can forget about it for hours—it's that easy to prepare. This brisket with a south-of-the-border kick is one of my very favorites. The meat actually tastes better to me when it sits overnight so all the flavors have more time to marry. It will hold well for a few days. While good reheated the next day, the meat served cold in a sandwich is a delicious alternative to leftovers. I serve the brisket alone or alongside a grilled steak, as it emphasizes steak's meaty flavor.

Dau Hu Rang Muoi Luke Nguyen: I enjoy the simplicity and texture of this dish—it's like a vegetarian's version of salt and pepper squid.

In Turkish cookery there's a distinctive group of dishes known as güveç, which take their name from the earthenware pot in which they are cooked—in the same way that the tagine does in Morocco. In rural Anatolia the cooking pots may be sealed and buried in the ashes of a fire to cook slowly overnight—or, only slightly less romantically, in the local baker's oven. If you don't have a clay pot, a heavy-based cast-iron casserole dish will serve almost as well. Güveç dishes encompass all sorts of meat or poultry cooked with legumes, vegetables and fruits. My addition of star anise is not remotely Turkish, but it adds a wonderful layer of aniseed flavor. This güveç is spicy with a lingering sweetness, so serve it with a light salad or braised wild greens. A dollop of yogurt would also be delicious. Sucuk is a spicy Turkish sausage and can be found in Turkish or Middle Eastern butchers and some specialist delis.

Add broth 1/4 cup at a time, stirring, to avoid sogginess.

This fast-cooking frittata has a lighter texture than most.

Penne, a tubular, pointed pasta, looks great alongside the zucchini blossoms.

This recipe originally accompanied Ratatouille .

Also great made with ground lamb.

This pretty salad gets its name from the long slices of zucchini, which resemble tagliatelle pasta. I like to mix in some fresh mint and lemon for a nice zip, cucumber and sweet onion for crunch, and pistachio oil for fabulous depth of flavor.

In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

We gave the old liver-and-onions routine a contemporary twist with mild scallions and crisp pancetta. Sherry-butter sauce adds finesse and roundness of flavor.

Chinese Rice Porridge with Turkey and Ginger

Yellow tomatoes bring a touch of sunshine to this delicious chilled soup, which can be made as spicy or as mellow as you like.

There are many versions of vadouvan, a French interpretation the Indian spice blend, but we like the one that Grimes came up with, starting with a formula by chef Inaki Aizpitarte, of Le Chateaubriand, and roasting it for a deep, meaty flavor.

Bright apple flavor, plus a surprising tanginess. This sweet puree is a nice change of pace from the usual mashed potatoes.

Crisp beans are paired with sour onions and a sweet maple dressing.

Use a mix of the best wild mushrooms available. They elevate the stuffing from simple to sensational.