Onion

We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.

Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.

Ciabatta, a long, flat Italian bread, is ideal for this recipe, but you could also use a rustic round loaf; instead of splitting it horizontally, cut 6 1 1/4-inch-thick slices. You can refrigerate leftover chimichurri in an airtight container for up to 2 days.

You can serve this chunky salsa in seashells as an hors d’oeuvre with cocktails, but it would also be ideal as a dip for Fried Plantain Chips (recipe follows).

Kofta can be prepared up to 30 minutes before serving; place the patties on a baking sheet, cover with aluminum foil, and keep warm in a 250°F oven.

If you’re wondering what to do with leftover holiday turkey, use it in this one-pot dish for the perfect post-holiday meal.

Sweet and mildly spicy roasted onions take steak to a new flavor level. Make a double batch of the onions (you can cover and refrigerate the extras for up to four days) and serve half with pork chops, such as Pork Chops with Herb Rub (page 196) or on open-face roast beef sandwiches. The steak needs to marinate for 8 hours, so be sure to plan accordingly.

When you’ve had enough sandwiches made of leftover turkey, try this colorful stir-fry.

Serve this spicy lamb over whole-wheat couscous with small bowls of raisins and sliced green onions to sprinkle on top.

No more dry pork chops! Just “sandwich” the chops between layers of dressing and bake, leaving them tender and moist. Serve with green beans tossed with lemon zest.

Layers of cheese, chunky tomatoes, and earthy greens make this one of the best vegetarian lasagnas you’ll try.

Vegetables get plenty of smoky flavor when you grill them, so there’s no need to reach for the salt shaker. Feel free to pop some other vegetables, such as yellow squash and mushrooms, onto the grill, too.

Cassoulet is a stew typically made with beans and several kinds of meat, including sausage. In this version, however, extra vegetables stand in for the meat. The thick, herb-infused broth adds flavor, and fresh, crisp bread crumbs provide a little crunch in every bite.

Stir-fry fresh albacore tuna, plump sugar snap peas, and thin slices of green onions, carrot, and red bell pepper, then serve over brown rice.

Curry powder provides a Middle Eastern twist for homey tuna casserole. Using cornstarch and milk instead of a canned cream soup really cuts the sodium in this comfort-food dish.

Bursting with Italian flavor, this frittata is equally at home at brunch or dinner.