Onion

Forget placing the avocado pit in your guacamole — unless you like how it looks. It doesn't stop the dip from turning brown.

Prolific cookbook author James McNair has been chief judge of Sutter Home Winery's burger cook-off since it began in Napa in 1990. One of his books, Build a Better Burger, includes every winning recipe. Some past winners — and McNair's Louisiana roots — inspired the burger here.

Don't be surprised if you're asked for this recipe again and again — these shrimp are an absolute knockout. The bright acidity of the marinade and the crispness of fennel, celery, and onion are a delicious counterpoint to the sweetness of the shrimp.

Pickled red onions — a staple at meals throughoutu the Yucatÿn peninsula — are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper. They also make a colorful topping for just about any hors d'oeuvre.

Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure.

This salad is great for picnics. It has all the components of a family favorite: beautiful color, satisfying crunch, and a delicious dressing. The recipe is adapted from one developed by freelance recipe tester Penelope Hoblyn, who often makes the salad for large gatherings.

Hearty soba noodles and tangy feta cheese create a lightning-quick vegetarian dish that even meat eaters will flock to. Served cold or at room temperature, it's just what we want on a warm evening.

Brandi Neuwirth of Cary, North Carolina, writes: "My family and I moved here from Los Angeles last year, and my new surroundings have really influenced my cooking. There's a great farmers' market nearby where I get lots of local ingredients like tomatoes, squash, and, of course, okra. The produce there inspired me to create this dish, which is a real taste of the South." Tossing the okra in cornmeal before frying creates a crisp coating, adding texture to this colorful, summery dish.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Lamb shoulder is meltingly tender here, and a natural partner for earthy-sweet artichokes.

Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water.

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

These onions work as a starter or as an accompaniment to steak and salad.

This salad is no bland picnic side dish: Slices of deli ham and bits of salty bacon give it hearty main-course appeal.

You can make this superfresh-tasting version of the Chinese takeout classic yourself.

Fatty pork is the standout ingredient in these crisp spring rolls; it adds intense flavor and a tender texture to the crab and vegetable filling. Fresh ginger and a generous amount of cilantro add kick.