Onion

Active time: 30 min Start to finish: 30 min

These rolls are based loosely on b'stilla — a phyllo-crusted "pie" of shredded chicken that's been simmered with Moroccan spices and then mixed with egg and nuts. The egg lends the filling an almost custard-like richness.

Yukon Gold potatoes cut into one-inch pieces can be substituted.

Serve as a first course on a bed of arugula or as a side dish with grilled beef or chicken.

The riper the tomatoes, the better the flavor of this delicate consommé. To clarify it, we've used the traditional French method of creating an egg-white "raft," which attracts particles from the simmering broth and is then discarded. Though the consommé is served cold, it is not jellied.

This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb. Active time: 15 min Start to finish: 15 min

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

The honey is optional because some carrots are sweeter than others. Taste the salad, then decide whether to drizzle.

The lamb in this recipe is blanched to make a light-colored stew. Active time: 1 1/4 hr Start to finish: 2 1/2 hr

Plantains are a staple in Latino cuisine, but mangu, made with green plantains, is a Dominican specialty.

Active time: 15 min Start to finish: 25 min

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

Colcannon (Mashed Potatoes with Kale ) and steamed asparagus tossed with lemon juice strike the right note alongside this braised beef dish. Rhubarb pie from the bakery is our choice for dessert.

This marmalade would also be delicious with roast Cornish game hens. If the sweet Maui onions aren't available, substitute Vidalia.