Red Onion

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

Leftover onions keep in the refrigerator for about two weeks.

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 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.

"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

Cornmeal gives these blini a slightly crunchy texture that is perfect with the salsa.

Also good made with melon or oranges.

Liven up chicken pibil with these pretty-in-pink, spicy-as heck pickled onions.

(Epaule d'Agneau Braisée au Thym, Sauté de Carottes et Fenouil) Have a butcher cut the lamb shoulder-blade chops about two inches thick for this dish.

One of the layers in this delicious salad is lightly pickled sweet-and-sour cucumbers, a favorite throughout Denmark. They do need to marinate overnight, so make sure you start this recipe a day ahead of time.

Can be prepared in 45 minutes or less.

Serve with: Grilled herbed potato slices and a salad of mixed baby greens and chopped beefsteak tomatoes, dressed with a red-wine vinaigrette. Dessert: Purchased plum tart with whipped crème fraîche.

The agrodolce (tart-and-sweet) flavors of vinegar and raisins used in marinating the fish are typical of Jewish-Italian cooking.

Here's a perfect partner for turkey or veal burgers, sausages and toasted French bread.