Onion

Turkish cooking might sound exotic, but it's easy. Most of the ingredients are familiar, and combining them in new ways makes for an exciting and different way to eat. This is an excellent side salad for lamb chops. For a great small-plates dinner party menu that's modern Turkish cooking at its best, pick up the May issue of Bon Appétit.

Fresh, simple, and spontaneous, modern Australian cooking doffs its cap to several different cuisines with an ebullience all its own. From Australian cookbook writer Jill Dupleix comes this Mod Oz version of a fish gyro. Rich, earthy beets and parsley add great flavor to this heavenly sandwich. You'll find lots more Mod Oz recipes in the May issue of Bon Appétit.

Uyghur flatbreads Topped with a savory mixture of sautéed onion and sesame seeds, this moist, addictive bread gets a pleasant tang from a bit of yogurt added to the dough. Poking holes in it before baking — we use a thick skewer rather than the traditional chicken-feather quills — keeps the nan from getting too puffy.

Reminiscing about the sweet and slightly spicy turnips that she would dig up and eat on her grandfather's farm years ago, senior food editor Alexis Touchet was determined to bring out the best of the root in this creamy side dish. The heat of horseradish plays up the turnips' and potatoes' earthy qualities, and a topping of toasted bread crumbs lends a delightful crunch.

Radishes are in their prime right now. If you can find the small French Breakfast or Easter Egg varieties, just trim them and keep them whole, rather than slicing them. Spring onions, immature onions harvested before their bulbs grow large, are available in farmers' markets at this time of year. If you can't find them, scallions make a fine substitute.

In this simple recipe, salty, smoked ham is paired with sweet mango and onion. The fruit and vegetables are cooked alongside the ham in the covered roasting pan, leaving them meltingly tender. To ensure even cooking, leave the ham out at room temperature for an hour before baking.

This recipe calls for two small roasts instead of one big one. They are easier to cook, and make for prettier slices.

A party-perfect entrée — ready in less than half an hour.

Here's a veggie take on classic carpaccio. Chioggia beets would also be beautiful.

A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

The sweet and savory flavors coaxed from the bacon, onion, raisins, and vinegar in this dish complement the delicate trout without overpowering it.

Early-spring evenings often feel a lot like winter, but you won't mind so much with this warm and robust German-style supper at the ready.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

Serve as a side dish for roast chicken.

Great with orange or Romanesco cauliflower. Serve with a green salad.

Use leftover corned beef or a few slices from the deli. Trim the fat from the corned beef and use it to sauté the vegetables. If there's not enough fat, supplement with butter.