Onion

This recipe is an accompaniment for Yellow Tomato Gazpacho with Cilantro Oil and Avocado.

The gazpacho needs to be started a day ahead, so be sure to plan accordingly.

Though pierogies are a classic Polish dish, food editor Paul Grimes had them every Easter at his Russian grandmother's house. Pierogies are satisfyingly rich, so you'll only need to serve 2 or 3 per person as a first course; leftovers make a great breakfast.

Active time: 40 min Start to finish: 40 min

Serve with: Jasmine rice and a cucumber, red bell pepper, and sweet onion salad with rice wine dressing.

A twist on hummus, this sunset-colored dip also makes a delicious sandwich spread. Allow time for soaking the beans overnight.

This jam is perfect with roast chicken, pork, or lamb. It's also good with cheese and crackers. Active time: 40 min Start to finish: 1 1/4 hr

Healthy eating was always a priority in my mother's kitchen, and this colorful, delicious dish continues to be a staple at our Thanksgiving and Christmas tables. Using dried bread crumbs will create a crispy topping, while fresh bread crumbs produce a more tender result. Active time: 1 hr Start to finish: 1 1/2 hr

Juli Tsuchiya-Waldron of Tokyo, Japan, writes: "I was born in California but moved to Tokyo with my family when I was 6 years old. Now I'm 19, and have started a small craft shop where I sell my handmade place mats and coasters. Cooking is my other creative outlet. When my mother is too busy to cook for the family, I enjoy coming up with dishes that are interesting and nutritious but still quick." To turn this salad into a main course, add cooked shrimp and more vegetables, such as slivered carrots and red cabbage.

Active time: 30 min Start to finish: 40 min

I first tasted scallion cakes at Henry Chung's Hunan Restaurant on Kearny Street in San Francisco. I think I was about eleven years old as I sat on a stool at the counter and watched these curious rounds of dough being fried until golden brown and fragrant with scallion flavor. As I devoured the delicious, crisp cakes, Mama looked on, pleased that I loved them, for she had grown up eating them as a favorite street snack in China. This was the first Hunan restaurant I'd ever eaten in and, until then, our diet had been strictly Cantonese food. Be careful when frying these cakes, as the oil will splatter, especially when you press a cake in its center. Any uncooked dough can be placed in a plastic container, refrigerated, and cooked the following day. If you do make them ahead, redust the dough lightly with flour to absorb any moisture from refrigeration, and allow the dough to sit at room temperature briefly so that it is not ice-cold when fried.

Meaty pork ribs usually take time to prepare and are full of calories. This quick and easy version keeps the flavor but leaves out the fat and the bones.

A colorful salad that is refreshing alongside the lamb chops. Green or red bell peppers can be added to the salad, if you like.

Fideuà is the Catalan name for a favorite baked noodle dish.

Although bisques tend to be thick and creamy, the following intensely flavorful version is light, with very little cream added.

If canned unsweetened coconut milk is not readily available in your area, you may substitute 1/2 cup heavy cream and 1 tablespoon sweetened flaked coconut. Can be prepared in 45 minutes or less.