Onion

Both the sauce and the ribs can be made ahead, leaving just the grilling to be done at the last minute.

A quintessential Polish comfort food, pierogies can be stuffed with potatoes, cheese, sauerkraut, or wild mushrooms. Here, dried porcini are combined with cremini mushrooms, adding a woodsy depth to the filling. Served with golden sautéed onions and sour cream, these dumplings make a delicious main dish.

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.

Steamed jasmine rice is all that's needed to turn this into a meal.

This recipe is an accompaniment for Chilaquiles in Chipotle Sauce .

(POTAGE AU POTIRON)

Can be prepared in 45 minutes or less.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

Can be prepared in 45 minutes or less.

Cut and toss the avocado garnish in lemon juice just before serving to prevent discoloration. Then sprinkle it over the top without tossing, or the salad will be mushy.

Offer your favorite corn bread along with the kebabs and salads.

Using purchased ready-to-bake bread dough makes this super-easy to prepare.

No need to squeeze oranges for this recipe, as the sweetness and body of store — bought juice are key. If you cook the mixture down until most of the liquid is evaporated, you’ll end up with a delicious onion confit rather than a sauce. Either way, we like to serve this with grilled meats and chicken as well as fish.

This delightful open-face omelet is aptly named; it's bursting with flavor and style.