Scallion

If you've got the grill going anyway, toss your ears on before you butter them to get a quick char and even deeper flavor.

In this side dish, the vegetables are dressed in a classic red wine vinaigrette. Chiles add smoky heat.

This Mexican take on gazpacho has a little bit of crunch, thanks to pepitas (pumpkin seeds).

You can practically live on this salad in sultry weather. It tastes bright and fresh and is satisfying without being heavy.

While the Buffalo salmon<\a> is busy hogging all the sauce, what's the chicken left to do all by its lonesome self? Here, it cozies up with ever-so-sweet scallions for some much-needed TLC that manages to be both new and familiar.

Pretty protein-rich bites by Jarett Brodie, chef at FR.OG in New York City.

Can't take the heat? Then eat some raita. In India, the condiment is used to cool the palate.

Arrachera (skirt steak) is one of the most popular grilled meats in the Yucatán— served sizzling hot off the steel-drum grills of street vendors and at restaurants like La Parrilla in Cancuún.

Pasta made with matzo cake meal is extremely light in texture and is no fuss to prepare when it's rolled and cut by hand into thin strips. The vegetables, in shades of green, provide a range of spring color.

This is a great spring salad with two long, lovely green vegetables that have a real affinity for each other. It is delicious as an antipasto or a first course, or as a side dish to grilled meat and fish. You can serve this salad chilled, but I like it at room temperature. If you haven't poached scallions before, be sure to note how nicely it brings out the flavors in a mellow way.

This fresh salad could be served family-style with the rest of the meal or as a plated first course.

As you may know, orecchiette is Italian for "little ears." Their size and rounded shape are just right for holding chunky toppings—pancetta, pine nuts, and broccoli fit that bill nicely. Grating Parmigiano-Reggiano over the entire dish is always a good idea.

Don't be intimidated. This is actually just a Southeast Asian twist on beef-noodle soup: steak, fragrant broth, and eminently slurpable noodles.

Serve with warm flatbread or pita bread.

In keeping with the rest of the menu, this is no shy salad. The sweet and acidic vinaigrette unites with the salty bacon and, along with the lettuces, produces fireworks in the mouth.

This shrimp's gentle preparation yields an utterly soothing broth that tastes just right first thing in the morning. Grab some grits or a warm biscuit to help sop up the juices.

These spicy snacks taste even better than nachos, plus the avocado and tuna add a hefty 10 grams of heart-healthy fat.

Shrimp cocktail meets everyone's favorite Sunday-morning drink. In other words, this is a vodka-infused shrimp cocktail in a spoon.

It looks like a Japanese roll—but it's not! Green beans stand in for the traditional scallion; thin slices of prosciutto replace beef.