Onion

This dish is a wonderful alternative to more traditional dressing. It's normal for a crust to develop on the bottom of the pot — after scooping out most of the rice, you can cook the crust a bit longer, then chip off the tasty morsels.

In this rich, sweet salad, we've included not just onions but their relatives in the Allium family — shallots, leeks, garlic, and chives. For meltingly tender results, be sure to peel off the papery outer layer, the leathery second layer, and any paper-thin membranes from the onions, shallots, and leeks.

There are many kinds of Korean pancakes, but bindaedok, made with yellow mung beans and whipped eggs, have a light, airy texture. They are very versatile, and work well as an hors d'oeuvre, side dish, or vegetarian main course.

This simple Chinese preparation enhances the briny flavor of cockles. If cockles are hard to find in your area, you can substitute other small hard-shelled clams (though steaming time will vary with the type and size).

Heat leftover apple cider with a cinnamon stick on the stove top. It makes a great warm drink—and instant aromatherapy.

Inspired by Eat Drink Man Woman A retired master chef in contemporary Taiwan makes elaborate Sunday dinners for his three increasingly uninterested daughters in this 1994 film. While the women carry on their busy lives, the chef discovers he is losing his sense of taste and finds solace in a new love.

We love the flavor of Black Forest ham in this soup, but you can use any variety of ham, or even kielbasa, smoked turkey, or bacon. A dollop of sour cream rounds out the acidity of the tomatoes.

Serve with: Red bean and rice salad, and slices of avocado and grapefruit.

This recipe is an accompaniment for Grilled Pork Tenderloin with Peach Barbecue sauce . This side is also great with barbecued ribs or chicken.

This elegant dish is perfect for weeknight entertaining. There are many different kinds of herbed white wine vinegars; choose your favorite. Serve with: Green beans sautéed with mushrooms, and mashed potatoes with chives.

These healthy sandwiches get a kick from the curry powder. Serve with: Potato chips, red grapes, and a rice wine-marinated cucumber salad.

The mushrooms that top this pizza are simmered in a white wine reduction, which gives them a zippy sweet and acidic bite.

Serve with: Texmati rice pilaf tossed with toasted pecans, and broccoli florets sautéed with sliced garlic.

Mirin, miso paste, and hot chili oil are all available at Asian markets and in the Asian foods section of some supermarkets. Serve with: Steamed, salted edamame, and cold soba noodles with a peanut dressing.

Michael Shrader of Nine Restaurant Group in Palm Springs, Florida, writes: "Both sides of my family cooked a lot when I was growing up, so I've had plenty of inspiration to draw on as a chef. From my mother's Sicilian heritage, I learned about homemade pasta, braised meats, and biscotti—before they became fashionable. My dad is part German, and he was known for his talents working the grill. On my days off from the restaurant, I cook for my wife at home. We tend to eat light, and I cook with foods that are in season since I've never been one for complicated dishes. It's just not my style. I'd rather have sliced tomatoes with a good olive oil or pasta with vegetables than something fussy." A sophisticated, fresh, and spicy dip for tortilla chips or baguette rounds.

Both elegant and hearty, these individual tartlets make a lovely first course.

Malena Marie Beanik of Hollywood, California, writes: "Although I grew up in Philadelphia, I haven't lived there for years. But whenever I'm back in town I make it a point to spend some time in Manayunk, one of my favorite neighborhoods. During my last visit I ate at LeBus and had a fantastic chicken skewer appetizer."