Red Onion

A charming alchemy takes place when you "quick-pickle" red onions. They act very sweetly with a wide range of birds, meat, and fish, and I also use them in Papas a la Huancaina and Conch Salad.

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

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.

Can be prepared in 45 minutes or less, but requires additional unattended time.

Can be prepared in 45 minutes or less.

Can be prepared in 45 minutes or less.

This recipe can be prepared in 45 minutes or less. This refreshing condiment is great with the ham, or try it with grilled fish or chicken.

A Syracusan recipe adapted from Mary Taylor Simeti's book Pomp and Sustenance.

Potato salad, grapes or fresh figs, and brownies round out this lunch. To make things even easier, use raw onions.

This would be nice with any roasted meat.

Plump scallops, sprinkled with salt and pepper, are lightly grilled and served with a salsa rich in parsley and diced vegetables. The salsa should be made just before eating; otherwise the liquid content of the vegetables will turn the dish watery.

Active time: 30 min Start to finish: 40 min

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.