Starter

This recipe was inspired by the irresistible onion rings served at two classic New York City restaurants, Lindy's and Junior's. We tested the rings with both vegetable shortening and oil; although both yield a crisp, crunchy coating, our food editors preferred the fuller flavor the shortening imparts. For dramatic effect, we only used the larger rings of the onion, but feel free to use the smaller ones, too. Active time: 1 hr Start to finish: 1 1/2 hr

Pletzel This onion bread — whether formed into individual rolls or, as we did here, into a flat loaf (similar to Italian focaccia) — can be found in Jewish bakeries all over New York City's Lower East Side. We used nigella seeds (often called black onion seeds, although that's a misnomer), with their subtle nutty flavor, for the topping instead of the more typical poppy seeds. Active time: 1 hr Start to finish: 3 3/4 hr

This version of blini—a tribute to the Russian communities throughout the New York metropolitan area—is fast because it does not require yeast. If buckwheat flour is unavailable, whole-wheat flour makes a good substitute.

Indian spices have been part of Scandinavian cuisine for hundreds of years thanks to the region's thriving shipping trade.

In manor-house cooking, meat, poultry, and fish were preserved by being "potted" — minced and combined with seasonings, then packed in a container and covered with a layer of fat or butter. The fat was removed before serving, and the contents of the container spread on toasts or crackers.

Active time: 40 min Start to finish: 40 min

George Kelso of Edinburgh, Scotland, writes: "Although I grew up in Scotland and spent my early years as a chef here, I didn't start specializing in Scottish food until much later in my career. After working in London and at various restaurants in England, I returned to Scotland in 1988 to become chef at Ardsheal House in Argyll, where I started cooking exclusively with Scottish ingredients. We grew our own fruits, vegetables, and herbs, and even raised our own hens and ducks. That experience inspired the kind of cooking I do today at Haldanes, where I'm chef and owner. I keep the food preparation simple and use the freshest produce. That's why I use local suppliers as much as possible." Slices of prosciutto are fried until crisp for a delicious garnish.

This cinnamon-and coriander-spiced chutney combines wine, raisins and citrus. Serve with the Barbecue Turkey with Maple-Mustard Glaze, or as an appetizer with goat cheese and crusty bread.

Other top-quality blue cheeses-like Maytag, Danish or Roquefort-are fine replacements for the Stilton. And if arugula is unavailable, choose another slightly bitter salad green, such as curly endive, chicory or baby salad greens; spinach mixed with some watercress would also work quite well.

This easy-to-make lasagne evolved from a pasta dish that one of us enjoyed on a trip to Portofino, Italy, some 30 years ago. Our version is even quicker, using won ton skins, which cook in a flash. Active time: 30 min Start to finish: 45 min

Star anise has been showing up all over restaurant menus lately, even in seafood dishes. This light and lively first course was inspired by such recipes.

Sliced or diced fresh avocado makes a colorful garnish for this hearty southwestern soup. If you want to cut up the avocado ahead of time but don't want it to discolor, simply place the avocado pieces in a colander and rinse them with cold water. They will stay bright green for about two hours.

This rib-sticking soup makes a fine meal, especially with a salad alongside. See how to dice potatoes.

Can be prepared in 45 minutes or less.

The bisque is very rich, so a small serving (about two-thirds cup per person) is plenty. At the restaurant, this is baked in individual crocks, with puff pastry on top.