Onion

A crisp white wine, such as Sauvignon Blanc, would be nice with this dish.

This is a terrific version of osso buco alla Milanese. To bring out the flavors, the veal is sprinkled with gremolata, a snappy mixture of chopped parsley, garlic and grated lemon peel. Uncork a bottle of Nebbiolo d'Alba or Nebbiolo delle Langhe to go with this classic do-ahead entrée.

Here we've adapted the classic Chinese dish "squab in jade," in which the meat is minced, stir-fried, and served in "cups" of lettuce.

Here's a delicious recipe from chef Edwin Goto at The Lodge at Koele on the island of Lanai in Hawaii. In an homage to spring, the rich-tasting risotto is served on a bed of oven-roasted asparagus.

If you have cooked lamb, beef, or turkey on hand, use it instead of the chicken.

Offer some crusty bread with this lovely main-course salad.

Suitable accompaniments to this risotto-like dish are crusty bread, an avocado and orange salad with a cilantro vinaigrette and, to top it off, coconut pie.

I'm not sure if it was the casserole I disliked or the repetition of eating it many times in one week. By the third night, the whole family complained, to which my mother, Ruth, responded in amazement, "But it's from the James Beard cookbook!" To me, at 12 years old, that only meant I didn't like James Beard, whoever he was. — Nancy Hawley

This recipe can be prepared in 45 minutes or less.

This version of colcannon, usually a combination of buttery mashed potatoes and cabbage, is a wonderful accompaniment to grilled sausages or Beef Stew with Stout .

Scaffata This is a wonderful Roman spring dish that can be made when peas and favas in their shells are young and sweet. The name comes from the word scaffare — "to shell" in Roman dialect. It is especially good when served with roasted spring lamb or goat. The outermost, less tender leaves of a head of romaine, which you may not want to use in a salad, are perfect for this dish.

This lively Asian-style salad is terrific on its own or teamed with roast chicken, roast lamb or broiled shrimp.

This fragrant stew is great over couscous.

These sandwiches would go well with the vegetable and bean chili.

Throughout World War II, everyone who had even a little plot of land was encouraged to grow a vegetable garden. Back then, this comforting soup would most frequently be made from water and contain no chicken, which was a Sunday treat. For convenience, you can skip the first part of this recipe and use six cups of stock or canned broth and omit the chicken altogether. But if you want to make the stock from scratch, be sure to do so a day ahead.

To make these tarts two 13 1/2 x 4 x 1-inch tart pans with removable rims are ideal; however, you could also use one 11 x 1-inch round tart pan with a removable rim.

This is similar to the classic veal osso buco. Capocollo or pancetta (available at Italian delis) adds a nice smokiness. Serve this over noodles, mashed potatoes, or polenta. Market tip: Small lamb shanks won't do — they're mainly bone — so get the largest, meatiest ones you can find (about 1 to 1 1/4 pounds each).

Leaping off the backs of onion-soup-mix boxes and showing up at cocktail parties everywhere, Lipton’s sour cream-and-onion dip took the country by storm. Convenient and quick, the dip also tasted great on potato chips, without which, in the fifties anyway, it wasn’t a party. These days it isn’t a party without little toasts topped by something Mediterranean-hence this zesty update.

Braised pork shoulder, spicy Italian sausage, and pancetta enrich the tomato sauce. Dried crushed red pepper kicks up the heat.