Onion

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.

This impressive main course is ideal for a healthful dinner party. Serve it with crusty country style bread to soak up the flavorful juices.

South of Goa, the coastline of Karnataka state is scalloped with palm, mango, and jackfruit trees. This recipe comes from the city of Mangalore, where it is usually made with bangade, a small fish resembling smelt. We used salmon for this curry. And, when we can find them, we toss in about 10 fresh curry leaves along with the onion, garlic, and gingerroot.

Many years ago there was a health food restaurant on Hollywood's famed Sunset Strip named The Aware Inn. It was the first to make hamburgers, called "Swingers," stuffed with a mix of onions, tomatoes, and green peppers — almost a salsa except it was sandwiched between the meat. They tasted so good, we have been preparing hamburgers this way ever since.

These fritters are called akara in Nigeria and Sierra Leone, and akla or koosé in Ghana. They're eaten as a snack, side dish, or breakfast, served with a hot pepper relish (ata). We think they make a great hors d'oeuvre. Active time: 45 min Start to finish: 9 hr (includes soaking time)

"My husband and I just returned from a trip to Italy," writes Kim Riemann of North Brunswick, New Jersey. "Of all the great meals we had there, a few stand out in my memory. One was at Buca Mario in Florence. The rosemary-scented bean soup was unforgettable." Serve this with a drizzle of olive oil and freshly grated Parmesan cheese, if desired.

This soup can be pureed by pressing it through a strainer or a food mill. It can also be pureed in a blender and then strained.

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.

Fegato alla Veneziana The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.

Active time: 20 min Start to finish: 20 min

María de los Angeles Rodr‭guez Artacho, co-owner with her husband of Bar Jordi, was kind enough to share her recipe.

Dried pears lend a subtle sweetness to the deep, earthy taste of this stuffing.

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.

Active time: 20 min Start to finish: 40 min