Onion

Like chocolate, the chile peppers that give chili its name and flavor come from Mexico. By assembling the many ingredients below and allowing them to cook together over low heat, you can easily imagine earlier versions of this Mexican stew (despite a few modern concessions). The cocoa powder adds depth and earthiness to the spicy indigenous flavors. This is a big batch and serves 15 people. You can also freeze it.

Although this dish calls for leftover Orange Sesame Pork (page 208), it’s so versatile that you can use almost any leftover lean meat—from baked chicken to Taco-Rubbed Flank Steak (page 184). No frozen peas and fresh carrots on hand? No problem. Use what you have—bell pepper, broccoli florets, asparagus, or whatever vegetables you prefer. You’ll need about 2 1/2 cups in addition to the onion.

Now you can have sweet caramelized onion without a lot of time and effort. Cook the onion over high heat, add a bit of sugar, then reduce the heat to finish the process. If you planned ahead and have some Grilled Sirloin with Honey-Mustard Marinade (page 176), it would be wonderful in this dish.

Don’t be scared off by the use of sugar in this highly aromatic one-dish meal. It just heightens the flavors of the spices, onions, and pecans.

Both the turkey supper and the vegetarian version are good over brown rice. Add a cup of soup or a fruit salad to round out the meal.

It takes only a few minutes to make this out-of-this-world steak sandwich. Smoked paprika is what adds the “ultimate” to this dish.

These “pass arounds” will be a family favorite. You’ll like them because they utilize planned-overs from Taco-Rubbed Flank Steak (page 184), making it easy to get dinner on the table in next to no time. Your kids will like choosing their own combination of condiments and creating their own burritos. And everyone will like the taste.

Buy marinated chicken fajita meat at the grocery store, choosing the one with the lowest sodium, or marinate chicken tenders in a low-sodium fajita marinade. You can even use leftover cooked chicken or lean beef. Warm it with the pasta and sauce.

This recipe boasts a Japanese marinade and a slightly sweet glaze. Like many other Asian stir-fries, it goes well over steamed brown rice.

Turn ordinary chicken and cauliflower into a flavor sensation with curry powder and tangy yogurt. Serve over couscous, noodles, or rice.