Onion

In the cuisine of Spain, a tortilla is an open-face omelet.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

A lovely dish that's a snap to prepare.

This lively salad adds color, flavor and crunch to any grilled main course.

Can be prepared in 45 minutes or less.

Franklin serves this dish like a green salad, but it's also

Make this at least one day and up to two days ahead for best flavor. This is a much simplified version of the classic smoked meat and bean cassoulet.

Brining ensures moist, succulent meat, and this recipe from Bruce Aidells, chef and founder of Aidells Sausage Company, could not be easier or more low-tech. The special equipment required? Two 30-gallon plastic bags and one very large (16-quart) bowl that will fit in the fridge. You'll want to get started a day ahead, because the turkey is brined for 18 to 20 hours. Stuffing this turkey is not recommended; the brine remaining in the meat may soak into the stuffing during roasting.