Onion

At the end of the century, vegetarian cooking gained wide acceptance-and became sophisticated. Wraps (basically burritos) were a hot fast food; everything from Thai chicken to ahi tuna got "wrapped" in flour tortillas or flatbread. The two trends pair up in this terrific dish. To make these even more like burritos, add one 15- to 16-ounce can of drained black beans to the filling.

In many instances, boneless skinless chicken breasts are sold with "tenders" (the small fillet strip containing the white tendon on the underside of each breast half) still attached. If that is the case, simply put each chicken breast—skinned side down—on a work surface, pull off the tenders, and reserve them for other use.

The secret to the crisp coating in this recipe? Crushed potato chips.

Dr. James Henry Salisbury might have been the first of the protein-diet doctors, proclaiming in 1888 that humankind's maladies were caused by too much starchy food. His solution? Chopped lean meat, or hamburger steak. To hide the "liver-y" taste of hamburger, he recommended adding horseradish, mustard or Worcestershire sauce. By the 1900s, Salisbury steak was a staple menu item, often served with mushroom gravy or smothered in onions. This version, inspired by today’s southwestern cooking, has terrific flavor.

Begin this at least one day ahead. Serve with Potato-Leek Matzo Balls and steamed asparagus. What to drink: A full-bodied red with robust fruit, such as Zinfandel or Australian Shiraz.

Pronounced "keen-wah," this grain, native to South America, has been cultivated for more than 5,000 years. In fact, it is not a true grain at all, but a relative of spinach and Swiss Chard. Over the past 20 years, it has enjoyed a resurgence on plates across America. This might have to do with its nutty flavor or maybe the fact that it has more iron than other grain around and is a great source of vitamins, minerals, and protein.

This recipe differs slightly from classic mojo in that it uses red onion instead of garlic. It's best to make this mojo a bit ahead of time so that the color of the red onion "bleeds" into the sour orange. The traditional accompaniment is grilled pork, but it's also wonderful with well-roasted chicken — charring its skin brings out the full flavors of the mojo.

María A. Alvarado-Gómez of Erie, Pennsylvania, writes: "I came to the United States as an exchange student, after spending the first 18 years of my life in Mérida, Yucatán. On school vacations I would go home and cook with my mother and sisters so that I wouldn't lose my touch. My mother was a skilled cook, and I was lucky to have learned at her side. Her food was so popular in our neighborhood that she sold portions of our daily meals to other families. With nine well-fed kids, she said we were her best advertisement. "I still take great pride in the food of my homeland. Yucatecan cuisine is known for its Mayan influence, and the essential ingredients we use — limes, spices, avocados, tomatoes, peppers — make for wonderful flavors. Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever." Fresh and lively, like a cooked ceviche.

Michael McLaughlin, cookbook author, says, "Not all Thanksgiving traditions originated decades ago. This recent addition to my holiday menu lineup was inspired by my move to Santa Fe. With locally grown green chilies readily available and pine nuts growing on piñon trees right outside my back door, a southwestern-style stuffing incorporating both ingredients seemed a natural. The tequila-soaked raisins are a sweet surprise." Make the corn bread a day ahead.

Root vegetables are always for sale at the Central Market in Lancaster, but are especially nice this time of year. Rutabagas have a distinctive bitterness that makes them good with rich meats like pork. Tamed by the onions and honey, these rutabagas are a terrific side dish.

We like this stew with egg noodles (12 ounces of dried pasta), cooked and tossed with two tablespoons of reduced-fat sour cream and a quarter cup of chopped fresh dill.

Jim Fobel, cookbook author, says, "During my high school years, I always had two Thanksgiving dinners: one with my family at midday, and another later at the home of my girlfriend, Susie Mednick. Her mother cooked the turkey on a bed of caramelized onions, which mixed with the turkey drippings to produce the best gravy I’ve ever tasted. This gravy features those onions along with my mother's favored seasonings: sage and nutmeg." Watch how to prepare and carve your bird with our streaming video demonstration.

This recipe is an adaptation of a rolled omelet from Gostilna Devetak, a trattoria in Friuli, Italy, which we featured in our October 1997 issue.

This pretty slaw with a celery seed and cider vinegar dressing is perfect for a Fourth of July picnic. Can be prepared in 45 minutes or less.