Onion

Serve this Greek salad as a crisp first course, or pair it with grilled pita bread and you have lunch for two. Serves 4.

The cool flavors in this relish would be great with tuna or shrimp.

"I'm originally from Ecuador, and I'll never forget the wonderful food there," Maria Budde of Orange, California. "I enjoy re-creating dishes from my home country, and this flavorful starter is typical of my native cuisine. It's simple to make and delicious."

"Years ago, when we were dating, my husband took me to Park Bistro in Manhattan," writes Therese Tetzel of Dallas, Texas. "To this day, we return to the restaurant every time we go to New York. Its version of coq au vin is the best I've had in the United States—similar to one we tried in Burgundy."

Jody Adams makes this dish in a 14-inch cast-iron skillet with a lid, but since that size is rare in home kitchens, we've adapted the recipe for a roasting pan.

Baking the potatoes first gives them a nice creamy texture. The potency of the mustard will diminish as the potatoes are being stirred over the burner; so if you really want to feel the burn, add an extra teaspoon or so of mustard just before serving.

Brush this slightly sweet lime-scented sauce on shrimp or chicken before and during grilling. The recipe makes enough for 1 1/2 pounds of chicken or shrimp, with some left over to pass at the table.

A spinach salad with cherry tomatoes, toasted walnuts and lemon vinaigrette is a fine accompaniment, along with potato salad from the deli. Buy a fresh peach pie, and you're all set.

In Morocco, the word tagine refers to any of the country's slowly simmered meat, chicken, fish or vegetable stews that often have both savory and sweet flavors. It also refers to the earthenware dish with a conical lid in which the stew is cooked and served. Couscous or bread is a typical accompaniment.

Top toast points with this for an appetizer, or serve it as an accompaniment to grilled lamb, fish or chicken.

Lots of fun: pizza with flavors reminiscent of the classic Reuben sandwich.

One of the best ways I know of serving a dish the second time around is to dress up the leftovers in tortillas, bake them in a spaghetti sauce, and top them with crunchy stuff. Even a picky kid might not recognize last night's dinner — if you're lucky. You can use the same fillings and toppings you would with tacos or try some others.

This recipe is an accompaniment for Crown of Shrimp with Truffle Sauce . Active time: 20 min Start to finish: 30 min

"Although I live in Athens," writes Yolanda Paterakis, "my connection to the islands is very strong — my husband, Andreas, is from Crete, and we have a vacation home on the Greek island of Euboea in the Aegean Sea. No matter where we are, we love to entertain our two children, our three grandchildren, and scores of friends. For these get-togethers, I always prepare quick, simple dishes because my busy schedule demands it; I write children's and travel books, and I'm the general secretary of the National Society of Greek Writers. I've often thought that cooking is like writing a story — always best when you put your heart into it." Rich and fragrant, this main course goes well with boiled potatoes or rice.

Serve with: Sourdough toast and a mixed green salad. Dessert: Oversize brownies.