Onion

Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.

The primary difference between this kugel recipe and the traditional is its use of dairy, which would make it inappropriate at a meal with meat on the menu for those who observe kosher dietary laws.

Swirl a little cream decoratively into each bowl of soup for an elegant presentation.

Can be prepared in 45 minutes or less.

You can control the heat by adjusting the amount of chili oil used. Serve with swordfish, tuna or fried wonton chips.

For snacking, try this tropical topper with Hawaiian lavash crackers, or serve over grilled chicken.

The lovely color and tangy taste of this starter make it a real crowd pleaser. Can be prepared in 45 minutes or less but requires additional unattended time.

Jalapeño and basil add zip to a classic dish.

Fragrant five-spice powder enhances the Asian accent in this marinade. Use it to marinate beef or chicken, and brush with the marinated while grilling. It is also delicious with seafood, but only needs to be brushed on during grilling. The recipe makes enough to marinate one pound of meat, poultry or seafood, with some left over to pass alongside. Any marinade coming in contact with raw meat, seafood or poultry must be boiled for one minute before using it for basting.

There must be as many versions of this—Ireland's national dish—as there are cooks. One thing all recipes should say is that the stew is to be cooked slowly until the lamb is meltingly tender. This stew is the ideal dish to return to after a day in the open air, as it can be made ahead and reheated while cook and guests enjoy the hot punch.

The sautéed onion and toasted walnuts enhance this cheese-friendly bread.

Can be prepared in less than 45 minutes.

Can be prepared in 45 minutes or less.