Scallion

Carey Paquette of Arlington, Virginia, writes: "When it comes to cooking, I make an effort to prepare healthful meals, but wouldn't call myself a fanatic. I believe that olive oil goes in everything and wine goes with everything; I just use them in moderation."

Add cooked shrimp to transform this salad into a light main course.

For best results, make this stuffing with day-old Buttermilk Corn Bread.

(Chipotle-Marinated Grilled Pork Ribs) The Caribe Indians on the island of Hispaniola taught the Spanish how to use green wood lattices to make barbacoa — or what we now know as barbecue. A staple of the islanders' diet was the wild hog. The locals called the animals boucan, and that French word eventually came to be applied to many of the wild seafaring island men: buccaneers. Barbecue has become one of the world's favorite foods; few culinary subjects stir such rabid debate, from Texas to Memphis to South Carolina and on down to the Caribbean and South America. Barbecue as we have come to love it — using marinades and/or sauces and carefully slow-cooking — was perfected in the Caribbean. But some food scholars theorize that barbecue may have originated by accident in China many centuries ago, when a devastating fire burned down a barn, and the pig farmers, who had previously never cooked meat in a fiery fashion, smelled solace in their loss and as a consequence ate well that night. No less an authority on food than Waverly Root stated that cooking in this fashion was "so natural under primitive circumstances that it would practically invent itself everywhere, especially in societies accustomed to living outdoors most of the time." If you aren't familiar with country ribs, this recipe will introduce you to the cut, also known as split blade chops. You'll love them for all manner of dishes calling for pork ribs, barbecued or otherwise. This is a very easy recipe, though you need to allow the ribs to marinate overnight.

The secret to this Chinese favorite is not to let the noodles sit in the sauce very long — toss them together a few seconds before serving.

Yukon Gold potatoes cut into one-inch pieces can be substituted.

Serve as a first course on a bed of arugula or as a side dish with grilled beef or chicken.

This chutney is great with sautéed scallops, grilled shrimp, or grilled lamb. Active time: 15 min Start to finish: 15 min

Serve with: Leaves of romaine lettuce (for wrapping up scoops of salad) and flatbread.

The honey is optional because some carrots are sweeter than others. Taste the salad, then decide whether to drizzle.

Active time: 15 min Start to finish: 25 min

Using frozen puff pastry for the crust makes this quiche-like tart super-easy.

This recipe originally accompanied Ale-Battered Shrimp with Tartar Sauce .

This unusual dish — which combines biscuits, tomato sauce and mozzarella cheese — is a cross between a meatless lasagna and a pizza bread. It's a terrific quick supper; just add a mixed green salad.