Onion

In the cuisine of Spain, a tortilla is an open-face omelet.

A blend of cumin, chili powder, and cinnamon gives this dish its Moroccan flair.

You can substitute skinless boneless chicken breasts for the veal cutlets. Active time: 30 min Start to finish: 35 min

A lovely dish that's a snap to prepare.

This lively salad adds color, flavor and crunch to any grilled main course.

Can be prepared in 45 minutes or less.

Called Upper Peninsula Pasties, the original crusts, made with barley flour and little fat, were tough enough to survive a day in the copper mines. Boston-based pastry chef Greg Case has devised this more tender version. Active time: 1 hr Start to finish: 2 1/4 hr

Fresh mint adds a summery accent to an elegant egg dish. Round out this delicious meal with a platter of fresh fruit.

This recipe makes lots of stock. Freeze any that's left over for another use.

Although having your guests shell their own shrimp can be a messy proposition, the result of grilling shrimp in the shell-unbelievable succulence-is worth it!