Scallion

Cannellini are white Italian kidney beans. Try substituting cranberry, pinto, or other dried beans in this salad. To save time, use canned beans in place of dried.

Wheatberries are a nutty grain often used in salads and breads. Look for hard red winter wheatberries—summer wheatberries become too soft after they’re cooked.

This recipe will serve four as a first course or light lunch. To serve the noodles as a meal, add a few cups of diced firm tofu or cooked chicken breast to the simmering broth in step 3.

The stock must be refrigerated at least 6 hours; make it 1 day ahead.

We particularly like the flavor and firm texture of Bulgarian feta cheese, which is easy to slice, but other types can also be used.

Baked tarts can be frozen up to 3 weeks. Without thawing, reheat them in a 350°F oven for about 10 minutes. Instead of large tarts, you can make individual-size tartlets: Cut the pastry into eight 4-inch squares; bake for about 20 minutes.

No more dry pork chops! Just “sandwich” the chops between layers of dressing and bake, leaving them tender and moist. Serve with green beans tossed with lemon zest.

Coca is the Spanish version of pizza. Here, it is spread with my Smoky Romesco Sauce, a basic in the Spanish pantry. When topped with green onions, roasted potatoes, and sliced hard-cooked eggs, it is an edible canvas of the sunny colors and flavors of this part of the Mediterranean.

This is a bare-bones recipe for the simple all-purpose vinaigrette, which you will vary as you wish; you’ll find suggestions at the end of this recipe. Its beauty lies solely in the quality of your ingredients. Note that you will so often see proportions of 1 part vinegar to 3 parts oil, but that can make a very acid, very vinegary vinaigrette. I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.