Onion

Orange-Glazed Squash with Sesame

Lane Crowther, a contributing editor at Bon Appétit, says, "Every year, I try to get my tradition-bound family to eat something new at Thanksgiving. This year, I'm hoping everyone will accept this dish in place of yams with marshmallows. It will take a lot of convincing, but I think they'll be pleasantly surprised. The orange juice gives the acorn squash a nice sweetness. Besides, Asian ingredients have become such an important part of American cooking lately that I thought it would be nice to fuse Pacific Rim flavors with a classic of the American table in autumn."

By Lane Crowther

Roast Beef and Couscous Rolls

Scalloped Potatoes and Parsnips

In the following recipe, scalloped potatoes, often soaked with cream and cheese, are combined with parsnips and cooked with broth and low-fat milk instead. Though lighter, they are still delicious.

Butternut Squash and Ginger Relish

Active time: 20 min Start to finish: 2 1/2 hr

Red-Onion Rings

Crisp, golden onion rings have never been so pretty or so simple to make.

Bacon and Onion Corn Muffins

Can be prepared in 45 minutes or less.

Arugula and Radicchio Salad with Sesame-Scallion Vinaigrette

Mustard Pickles

Radicchio, Feta, and Olive Pizzas

Cheddar, Onion, and Red Bell Pepper Souffléd Omelet

We tested this recipe with a variety of cornmeal brands, all of which worked fine. Do not substitute polenta, however; it made the soufflé much too heavy.

Rhubarb, Onion, and Raisin Chutney

Can be prepared in 45 minutes or less.

Salmon with Sesame and Orange-Ginger Relish

Look for wild salmon fillets. You can ask the fishmonger to remove the pinbones, or remove them at home with tweezers. Serve with: Alsatian Riesling • sautéed sugar snap peas • rice pilaf with watercress and green onions • white chocolate crème brûlée

Baked Ziti with Spinach and Tomatoes

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

By Carmela M. Meely

Tortillas in Black Bean Sauce

Enfrijoladas Enchiladas, entomatadas, and enfrijoladas are all different preparations that take a corn tortilla and bathe it in a sauce of chiles, tomatoes, thick cream, or — as they prefer in Oaxaca — long-simmered black beans. While it is traditional to fold them into quarters or thirds, you can also fold them over once. Wait to season the beans with salt until they are just soft.