Onion

This sauce was created by chef Pierre Schaedelin.

Red onions, cut at an angle, form a V-shaped roasting rack for the chicken.

You can cook the ribs a day ahead and store them, wrapped in plastic, in the refrigerator; bring them to room temperature before grilling.

This recipe is inspired by ones that use flanken, a cut of beef from the chuck end of short ribs. In Jewish custom, the meat is boiled and served with horseradish. Our version uses braised boneless ribs and pairs them with earthy vegetables.

Serve with Polenta (page 377).

You can refrigerate the sauerbraten, covered, for up to 2 days. (In fact, the flavors develop nicely when the dish is made ahead of time.)

Both the ribs and the greens need to marinate overnight, so plan accordingly.

This is an excellent accompaniment to meat or fish; it can also be served as an entrée.

After the beef finishes cooking, let it stand at room temperature for at least 10 minutes before carving. Keep in mind it will continue to cook after it has been removed from the oven.

Toasting couscous in the pan before adding water imparts a nuttiness that complements the distinctive flavors of mint and parsley.

You can substitute frozen pearl onions for fresh, if you like, and skip step 1.