Onion

A favorite of my mom's and a bit of an ethnic twist! It tastes best if freshly made. Direction #5 is very important, otherwise the triangles will look pale and sickly. Also, don't roll the sheets. The puffs will not be as flaky.

In classic Chinese cooking, noodles destined for soup are cooked separately and added at the last minute so that the starch from the pasta doesn't cloud the broth. Because we were aiming for a rib-sticking dish, we broke with tradition and cooked the noodles right in the stock, allowing the starch to thicken the soup slightly.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

Known as coca, this is the traditional street food of Palma. The name derives from the Latin verb coquere, which means "to cook". Shaped in a long oval or rectangle, baked in a wood-fired oven and sold in room-temperature squares, coca is usually eaten as a snack, but it can also be a great starter for a casual meal. Unlike its Italian counterpart, it is covered only with vegetables, never with cheese. There are sweet cocas and special holiday versions, too. When made with frozen bread dough, coca is a snap to prepare.

This dish is wonderful served with mashed potatoes.

Can be prepared in 45 minutes or less.

An accompaniment to Sauteéd Scallops with Hazelnut Vinaigrette . Also great with roast lamb or chicken.

Use a cast-iron skillet or other heavy skillet to make this recipe. Serve the bubbling cheese right from the pan, and partner the whole meal with icy Margaritas.

Toasted sesame seeds and sautéed green onions add zip to these moist muffins. Serve them on their own or with butter and honey.

Smoked salmon and horseradish cream atop toast points with flutes of sparkling brut rosé make a sophisticated starter for this dinner. The meaty short ribs smothered with a succulent sauce team up perfectly with the Crispy Garlic Risotto Cakes and a simple sauté of red bell peppers and zucchini. Pour a robust Zinfandel to go with it all. Begin preparing this recipe a day ahead. Follow with a warm apple tart and ice cream for dessert.

Chef Beverly Gannon accompanies the bread with this salsa, plus a garlic-ginger yogurt dipping sauce and a tomato-mint sauce.