Onion

Lean, tender eye-of-round is an inexpensive option for roasting, and you can get another meal out of the leftovers. This recipe calls for a two-and-a-half-pound roast, half of which can be used in the recipes on the following page.

Jerk seasoning is a fiery spice rub that originated on the Caribbean island of Jamaica. You can marinate the chicken overnight. Assemble the cucumber and watermelon salad while the chicken is grilling.

There’s no need to boil the noodles separately; here, they are cooked in the savory broth that serves as the base of this soup. Look for soba noodles in the Asian-food or pasta section of the grocery store. If you can’t find them, use whole-wheat spaghetti instead.

Similar to other Tuscan soups, like ribollita and pappa al pomodoro, this recipe makes good use of day-old bread. During cooking, the pieces absorb the broth and help thicken the soup. Shave or grate parmesan cheese over each serving, if desired.

Sugar snap peas add distinctive crunch to this refreshing salad. Look for plump green ones with smooth pods. If using frozen shrimp, thaw them overnight (see below). The zesty dressing is inspired by popular versions served at Japanese restaurants.

This Southwestern-style salad makes excellent use of shortcut staples such as canned beans, frozen corn, and prepared salsa. Fresh varieties of each can be used instead. Serve additional chips, cheese, and salsa on the side.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Salsa simply means “sauce” in Spanish. These three versions are delicious served with tortilla chips, or as condiments along-side grilled fish, chicken, or pork.

Using raw vegetables in these grilled quesadillas yields a crisp-tender texture and a decidedly fresh flavor. Because this dish takes little preparation and uses the season’s best produce, it’s a great meal to prepare on a busy summer day.

Although it makes a delightful breakfast, the frittata could also be served with a green salad for a lunch or light dinner. White button mushrooms can be substituted for the shiitakes; trim but do not remove the stems.

ANYONE WHO’S COOKED WITH ME KNOWS I LOVE CAPERS. (If I had my way, I’d write a caper cookbook.) Here’s a dish I’ve made at home for years that we now sell at Pasta & Co. The rich flavor of cauliflower balances perfectly with the lemon and capers, while the red onion gives the dish a hint of color and a little crunch.

This confit is truly versatile. It can be used as a thickener in a soup or sauce, a flavor and texture boost to potato salad, or a filling for pork or beef sandwiches.

THIS COLORFUL CASSEROLE is reminiscent of lasagne, but it uses vegetables in place of pasta. It’s a great main dish for vegetarians and does double duty as a vegetable side dish that is reminiscent of a starch dish. While the recipe requires several steps, each element can be made ahead and then assembled at the last minute.

ROASTING VEGETABLES BRINGS OUT THEIR TRUE FLAVORS, and tossing them in a vinaigrette before roasting accentuates the flavors even more. Although red bell peppers are not an autumn vegetable, they add an undeniable flavor and color contrast to the other vegetables. Cut the vegetables into uniform pieces to ensure even cooking.

IF YOU’VE GOT THE GRILL ON, nothing is easier than grilling sweet onions and fennel. Tossed with a balsamic dressing, the rich, caramelized flavors make a great side dish for meat, including Grilled New York Steak with Balsamic-Mushroom Ragout (page 136).

WITH A MEATY TEXTURE AND MILD FLAVOR, swordfish pairs flawlessly with bold ingredients. The caper-onion sauce, with bracing white wine and lemon, brings big flavor to the fish. If you can’t find swordfish, substitute another meaty fish, such as mahi-mahi.

THE RICH FLAVORS OF CLASSIC FRENCH ONION SOUP are especially comforting on a cold, gray day. The original recipe is lightened here by substituting chicken for beef stock. The croutons are the grand finale, and making them yourself is a snap; simply top sliced bread with cheese, bake on a baking sheet at 350°F. until golden brown, and cut into cubes. If possible, use homemade Chicken Stock (page 230) in this soup; the flavor is incomparable.

WHEN COLD WEATHER SETTLES IN, it’s time for this rich soup. Bacon adds even deeper flavor to the classic Italian white beans and sage combination. Using nitrate-free bacon is the best option, for both flavor and health reasons, and it’s becoming more widely available.

FLAVOR BOOSTERS Mexican-inspired flavors make these hardy sides hard to resist. Black beans are enlivened by chili powder and lime; peppery watercress is topped with crunchy toasted pepitas and a cuminscented dressing.