Red Onion

The classic cold soup seems almost restrained next to this lusty dish — gazpacho ingredients are grilled, then tossed with pasta and cheese (some of the vegetables are puréed to make a tangy sauce that lightly cloaks the whole). The sausages are cooked separately, so this recipe will come in handy when there are vegetarians around.

Editor's note: The recipe and introductory text below are from Dinner After Dark: Sexy, Sumptuous Supper Soirées by Colin Cowie. This is the most basic tomato salad, given the Southeast Asian and Indian name for pickles or side dishes. It is simple to prepare, relies on the best fresh ingredients, and serves as a wonderful garnish or refresher alongside the Tomato Lamb Bredie and in addition to chutney.

These newfangled burgers are stuffed with feta cheese. Pressing the center of the raw hamburger to form a slight indentation prevents the burger from puffing up in the center when cooking.

Instead of pork shoulder, this southern-inspired recipe uses quicker-cooking pork tenderloin. For fullest flavor, look for Berkshire pork or another heritage breed. Smoked salt in a grinder can be found in the spice section of most supermarkets.

There are plenty of steak-and-onion salads, but none with a dressing like this one. Worcestershire sauce has just enough acid to balance the vinaigrette's oil.

These Italian kebabs make a very stylish one-dish supper.

A habanero chile gives these onions a nice bit of heat.

In this confit, called tfaya, all the ingredients blend together, taking on a melting softness as well as the distinct notes of honey. Added to savory dishes like the couscous or even the lamb, it provides an unexpected brightness along with the sweetness.

A party-perfect entrée — ready in less than half an hour.

Here's a veggie take on classic carpaccio. Chioggia beets would also be beautiful.

A salad from your pantry and fridge: Canned and frozen beans are the secret behind this attractive mix that includes crunchy celery and earthy cumin.

The sweet and savory flavors coaxed from the bacon, onion, raisins, and vinegar in this dish complement the delicate trout without overpowering it.

Toss and broil: Charred peppers and red onion bring color and sweetness to workaday chicken breasts.

Editor's note: The recipe and introductory text below are from Simple Chinese Cooking by Kylie Kwong. Because pork is rather rich, I like to add a touch of hoisin sauce—the pork can stand up to it. The malt vinegar balances out the flavors, cutting through the richness and sweetness.

In the islands, black-eyed peas are known as black-eyed beans.

Nuevo cubano: This is Rodriguez's riff on vaca frita, slow-cooked shredded meat that's then sautéed with onions. Rodriguez likes to serve the steak whole, with an onion mojo on the side. (Mojo usually refers to a marinade made with citrus, olive oil, and onions, but here the mixture has been transformed into a condiment.) What to drink: A selection of Latin beers like Corona Extra, Hatuey, Negra Modelo, Dos Equis, and Tecate.

Improv: Top with smoked salmon instead of caviar.

Be sure the lamb is trimmed; otherwise, ask the butcher to do it for you.

Get the freshest ground star anise by making your own. It's as easy as grinding a few star anise pods in a spice mill or a coffee grinder.