Red Onion

This is an unusual use for pistou, a Provençal variant of pesto made of basil, garlic, olive oil, and salt. It's normally stirred into simple vegetable soups to give them some oomph, but it brings the same lively savoriness to green beans, contrasting nicely with their buttery quality. Don't worry about being knocked over by raw onions on top of all the other strong flavors-soaking them in cold water for 15 minutes removes some of their pungency while preserving their crunch.

Quinotto de Hongos y Camarones
This dish—quinoa prepared risotto-style—is so good, you'll forget it's good for you. Quinoa, whose name means "mother grain," is indigenous to Peru and dates from the time of the Inca civilization. Compared with other grains, quinoa is very high in protein and relatively low in carbohydrates. If you're pressed for time, we found a great substitute for fresh clam broth.

Find a good-quality jerk paste, and it's like Caribbean magic—you can make a complete island meal in a flash.

Improv: Substitute chopped red or yellow bell peppers for the tomatoes in the salad; try basil instead of cilantro in the dressing.

Pasta, cheese, and a few summer vegetables make a quick and easy main course.

He may be executive chef at London's luxe Conservatory at The Lanesborough, but Paul Gayler knows a thing or two about American cuisine, too. In The Gourmet Burger, he rethinks the barbecue classic using premium and international ingredients. Here, he adds mildly spicy North African flavors.

Pickled red onions — a staple at meals throughoutu the Yucatÿn peninsula — are one of our all-time favorite condiiments. They are wonderful piled on a burger, roll-up, or sandwich; tossed in a salad; or festooned over a plate of sliced tomatoes, drizzled with olive oil, and then finished off with a generous amount of freshly ground black pepper. They also make a colorful topping for just about any hors d'oeuvre.

Removing the typical cucumber from tabbouleh leaves plenty of room for fresh honeydew or any cool, sweet melon in this summer-inspired departure.

Juicy pork replaces the traditional lamb in these sandwiches. Tomato and capers are a lively addition to the yogurt sauce.

Favas lend a fresh note here. For the most robust flavor, use tuna packed in olive oil rather than water.

Unlike a traditional risotto, this easy side dish for the stew needs barely any stirring at all.

This riff on traditional pasta salad gets an added layer of flavor from golden pearls of toasted couscous.

If your pulse quickens at the suggestion of salt and vinegar potato chips, you'll be hooked on this warm potato salad after one bite. A little Old Bay seasoning gives it a modest kick.

Fish stews abound throughout the Mediterranean and most evolved from the fishing boats themselves, as fishermen reserved the worst of their catch for themselves and cooked it on-board.

Skirt steak is great on the grill. You can do just about anything to it, and it will not fail you. This preparation sparkles with the addition of the roasted lime juice.

The way most people make Italian sausage and peppers is to smother the sausage in lots of sautéed peppers. It's good, but I expand on the theme with plump, juicy tomatoes and a big handful of basil. And turkey sausage adds a healthy twist to this traditional dish. Try it spooned over pasta for a truly Italian experience.

Editor's note: The recipe below is excerpted from Katie Brown Entertains. To read more about Katie Brown and to get her tips on throwing a headache-free cocktail party, click here. Focaccia is a porous, nonflaky but crusty bread from Italy. It is very "in" now due to the relative ease of preparation—and you can really put anything you want on it...it can be a whole meal!

Editor's note:
This recipe is adapted from chef Joseph Poon. He also shared some helpful cooking tips exclusively with Epicurious, which we've added at the bottom of the page. To read more about Poon and Cantonese cuisine, click here. Chop suey is an Americanized Cantonese dish that dates back to the late 1800s, when it was served in Western mining camps and in San Francisco's Chinatown. The usual components are bean sprouts, sliced celery, onions, meat, and water chestnuts, all stir-fried with soy sauce. Chef Poon updates and lightens the dish by using a sophisticated array of vegetables and tofu instead of meat, and blanching the ingredients instead of frying.

It's healthy, tasty and, yes, a full meal. This fiber-packed (12 whole grams — almost half your daily dose!), meal-sized salad comes from Gabrielle Hamilton, chef and owner of Prune, a tiny New York City restaurant that's wowing diners with natural, wholesome food that tastes delicious. Bonus for you home cooks: This dish is also quick to fix. Just chop, toss, then chow.