Scallion

For a picnic, transport this colorful side dish next to a cold pack in an airtight container.

Mary Risley, the director of Tante Marie's Cooking School, says, "I come from a family of Connecticut Yankees, and when I was growing up, I spent every Thanksgiving at my grandparents' eighteenth-century home, which was right across from a turkey farm. I’m not quite sure how, but something in that experience inspired this recipe. (Maybe the ingredients reflect what a turkey would like to eat, if asked.)"

From coast to coast, diners in the eighties showed an insatiable appetite for crab cakes. Some chefs deep-fried them; others spiced them with Old Bay Seasoning. But the best crab cakes, like the ones here, let the sweet flavor of the crab predominate.

This recipe can be prepared in 45 minutes or less.

This is a great summer salad, perfect with all kinds of barbecue and grilled foods. It's also a wonderful way to brighten up a winter dinner of broiled chicken or beef.

A watercress salad would be good with these. And how about a lemon meringue pie to finish?

Pomegranate seeds add crunch and tang to this fennel salsa, which makes a perfect accompaniment not only to these pork chops but also to lamb.

The salsa has a nice balance of sweet and spicy flvaors and is a perfect compliment to purchased frozen spring rolls or egg rolls.

If you’d like to serve a sauce alongside, strain 1/4 cup of the cooled pickling liquid, and whisk it with 1 cup of mayonnaise. For ease, the shrimp are left unpeeled; if you peel them before cooking, leave the tails on.

A tangy feta and yogurt sauce is the perfect foil for these fresh-tasting latkes. They make a nice starter for a party of ten.

Wendy Popp of Richmond, Virginia, writes: "My job as a physical therapist and my hobby, horseback riding, keep me pretty busy. But my sons — Sammy, two, and Weston, four — keep me moving the most, which has changed my cooking style. I used to be much more experimental, but now I need low-maintenance, tried-and-true recipes that will please the boys (including my husband, Jim) and impress dinner guests."

You can form the sweet-potato pancakes up to six hours ahead, leaving only a quick frying before serving.

The salad components can be made a day ahead and assembled just before serving.

Active time: 10 min Start to finish: 15 min

This recipe is a great use for cold leftover rice. Order extra rice with Chinese takeout or make a double batch of your own one night — you can keep it, chilled, up to 1 week. Active time: 35 min Start to finish: 35 min