Onion

Despite its name, this dish is not rice at all but noodles—and not even rice noodles but shimmering, transparent bean threads with lots of chicken flavor. Got that straight?

There will be a large amount of rendered goose fat left over from this gumbo. The French often use the fat to coat potatoes for roasting. Rendered goose fat keeps, covered and chilled, 3 months. Two 8-pound ducks can be substituted for goose if desired.

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.

This salad-in-a-sandwich can also be made with individual sourdough rolls. There can be many variations on this theme, so use your imagination. You might replace the tuna with grilled leftover chicken or tuck in a bit of salami, mortadella or roast beef. The sandwich is best if made at least two hours before serving.

This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli. Brownies à la mode are a delicious finish.

Silky and sweet, these onions add a sophisticated touch to adults' burgers (adventurous younger eaters will enjoy them, too).

"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr

This recipe is used to prepare Cod Cannelloni with Swiss Chard and Roasted Peppers . Can be prepared in 45 minutes or less.

A mildly sweet and pungent dish. No soy sauce is used in the sauce, so it is lighter in color than other sweet and pungent dishes.

Adapted from a recipe by chef Phillippe Padovani of the Manele Bay Hotel on Lanai. Serve it as a topping for grilled skinless, boneless chicken breasts.

Three classic heartland ingredients — corn, smoked sausage and wild rice — combine to give this appealing first-course soup its sweet-spicy flavor and interesting texture.

Ground almonds create texture and thicken the sauce of pollo almendrado—our homage to New York's large Mexican and Central American population.

Moroccans call their diminutive kebabs brochettes, in the French manner. The streets of Fez are dotted with little braziers of glowing charcoal over which turn wood or metal skewers heavy with tiny pieces of meat, liver, or kefta, enveloping passersby with their irresistibly enticing aromas. Many spices are used in the kefta, but so discreetly that you can hardly guess what has gone in.

Canapés came into fashion in the cocktail-party era that began in the 1920s. Bottled mayonnaise (which was first produced by Richard Hellmann in 1912 at his New York deli) and canned crabmeat help to make this canapé a model of fast food.