Red Onion

Serves 6 Home cooks won't be able to replicate authentic rotisserie-cooked pork, but broiling or grilling marinated pork tenderloin, and serving it with chunks of pineapple in corn tortillas, comes close. When assembling tacos it's important not to overfill them; if they're too heavy or drippy they'll fall apart. PORK 6  dried guajillo chilies, stemmed, seeded, and torn up  2  cups boiling water  1  canned chipotle pepper in adobo sauce  3  cloves garlic, chopped  1 1/2  teaspoons dried oregano  1 1/2  teaspoons kosher salt  1  teaspoon whole cloves  ...

Serves 4 2 cups farro Salt and pepper, to taste ½ bunch asparagus, trimmed and cut into thirds 2 medium carrots, thinly sliced 6 radishes, thinly sliced ¼ red onion, thinly sliced ½ cup chimichurri sauce 8 thin slices cooked steak, cut into strips 1. In a large saucepan over...

Serves 6 With so many places to dine al fresco in and around Boston, the question is not where to picnic, but what to tuck into the basket. In the heat, mayonnaise dressing makes everyone nervous, but potato salad is a must. This French potato salad calls for mustard instead of mayo; a vinaigrette adds a piquant touch to the potatoes, here tossed with freshly picked green beans. When the potatoes are tender, toss them quickly with red onion, white wine, and vinegar. As they cool, the potatoes absorb the zippy marinade.

Meaty portobello mushroom caps can sub for burgers on a bun, but they're much more flavorful when sliced, sauteed, and added to a risotto, omelet, or vegetable ragu. Cook the earthy, chewy mushrooms in olive oil, and add crumbled pork sausage (or chicken or turkey links for a leaner meal), tomatoes, and spinach. Serve the chunky sauce over creamy polenta. Leftover portobello ragu makes a satisfying filling for quesadillas with shredded Monterey Jack cheese and red onion.

Serves 4 2 cups farro Salt and pepper, to taste ½ bunch asparagus, trimmed and cut into thirds 2 medium carrots, thinly sliced 6 radishes, thinly sliced ¼ red onion, thinly sliced ½ cup chimichurri sauce 8 thin slices cooked steak, cut into strips 1. In a large saucepan over...

2 tablespoons olive oil 1 large red onion, chopped Salt and pepper, to taste 1/2 pound dried figs, quartered 1/2 cup red wine 1 stick cinnamon 1 sprig fresh thyme In a heavy-based saucepan, heat the oil. Cook the onion with plenty of salt and pepper over medium heat, stirring often, for 10 minutes or until the onion softens. Add the figs and wine. Bring to a boil, add the cinnamon and thyme, and turn down the heat. Simmer for 30 to 35 minutes or until the figs collapse.

Serves 8 1 pound elbow macaroni 1 tablespoon vegetable oil 1/2 cup mayonnaise 1 tablespoon cider vinegar 1/2 teaspoon salt, or to taste 1/2 teaspoon black pepper, or to taste 1 small green bell pepper, cored and cut into...

Serves 6 Celebrated cookbook author Jacques Pepin made this dish for a party recently. He used the bright coral salmon that you would eat on a bagel with cream cheese. The pate, which is pureed, has the pleasing quality of an unusual tartare. I happened to have some hot-smoked salmon in the fridge and made his pate using that. The fish is nothing like the slightly oily slices of regular smoked salmon. Hot-smoked, as the name suggests, is cooked on a hot fire until it's fully done and flaky.

The national dish of Egypt, ful medames, is a fava bean stew cooked over coals and consumed throughout many parts of the Middle East. Popular for breakfast in cities from Riyadh to Jerusalem (served with hard-cooked eggs), this hearty vegetarian dish, high in protein and relatively low in fat, is also ideal for dinner on a cold night. You'll need to look for canned fava beans, since fresh ones are not in season and dried can be hard to come by. Toast cumin, crushed red pepper, and sesame seeds in a skillet with onions and garlic to flavor the stew.

Serves 4 Owner Michael Best of Baker's Best says that his popular chicken salad with grapes begins with steamed boneless chicken breasts, which are dressed with a small amount of mayonnaise and red wine vinegar. I went into the kitchen and came up with these proportions. 4 skinless boneless chicken breasts Salt and pepper, to taste 1/2 cup chicken stock 1/4 cup mayonnaise 1 tablespoon red wine vinegar ...

Serves 6 Home cooks won't be able to replicate authentic rotisserie-cooked pork, but broiling or grilling marinated pork tenderloin, and serving it with chunks of pineapple in corn tortillas, comes close. When assembling tacos it's important not to overfill them; if they're too heavy or drippy they'll fall apart. PORK 6  dried guajillo chilies, stemmed, seeded, and torn up  2  cups boiling water  1  canned chipotle pepper in adobo sauce  3  cloves garlic, chopped  1 1/2  teaspoons dried oregano  1 1/2  teaspoons kosher salt  1  teaspoon whole cloves  ...

There is no bar at Dorchester's Tropical Island Restaurant and Bar. Customers are told, with a motion to the soft drink cooler, that no alcohol is served at all. The food is described as "Spanish," but that's also not quite true. If the color scheme (peach, lime, purple, and plaids) doesn't give it away, the mofongo balls will. The unstated tropical influence here is the Dominican Republic. The men are big, the servings are huge, and it takes a while to figure out what is going on. Consulting the detailed menu will only draw a smile and an eye roll from Rosa Brito, the young manager.

(For ful medames, pita pockets) 1/2 cup plain Greek-style yogurt 1 large onion 1/2 bunch scallions 1 English cucumber 2 turnips 1 chili pepper 1 red onion 1 romaine lettuce heart 1/2 bunch fresh parsley 5 cloves garlic 5 lemons Salt and pepper 1/4 cup olive oil 2 teaspoons ground cumin 2 1/2 teaspoons crushed red pepper 3 tablespoons sesame seeds 6 cans (15 ounces...

Serves 4 Make these a day in advance so the vinegar mixture can flavor the turnips. 1/4  cup water  3  tablespoons red wine vinegar  2  tablespoons sugar  1  tablespoon salt  2  turnips, peeled and thinly sliced  1  jalapeno or other small chili pepper, seeded and thinly sliced  1/2  red onion, thinly sliced  1. In a small saucepan, combine the water, red wine vinegar, sugar, and salt....

The national dish of Egypt, ful medames, is a fava bean stew cooked over coals and consumed throughout many parts of the Middle East. Popular for breakfast in cities from Riyadh to Jerusalem (served with hard-cooked eggs), this hearty vegetarian dish, high in protein and relatively low in fat, is also ideal for dinner on a cold night. You'll need to look for canned fava beans, since fresh ones are not in season and dried can be hard to come by. Toast cumin, crushed red pepper, and sesame seeds in a skillet with onions and garlic to flavor the stew.

Serves 4 1  English cucumber, peeled, seeded, and thinly sliced  1/2  cup plain Greek-style yogurt  1/2  bunch scallions, thinly sliced  1  clove garlic, finely chopped   Grated rind and juice of 1 lemon   Salt, to taste  1  tablespoon canola oil  1/2  red onion, thinly sliced  2  cups fava bean stew  4  whole-wheat pita rounds, cut in half  1  romaine lettuce heart,...

Serves 4 Make these a day in advance so the vinegar mixture can flavor the turnips. 1/4  cup water  3  tablespoons red wine vinegar  2  tablespoons sugar  1  tablespoon salt  2  turnips, peeled and thinly sliced  1  jalapeno or other small chili pepper, seeded and thinly sliced  1/2  red onion, thinly sliced  1. In a small saucepan, combine the water, red wine vinegar, sugar, and salt....

Serves 4 2 to 3 Thai chilies or 1 to 2 jalapenos (depending on your heat affinity) 1 clove garlic, finely chopped Grated rind and juice of 3 limes 2 tablespoons rice wine vinegar 3 tablespoons light brown sugar 2 tablespoons fish sauce Salt, to taste 2 tablespoons water 1 head Boston lettuce, cored...

Dough in East Boston takes its laid-back vibe seriously. Psychedelic posters of the band Phish cover much of the wall space. The SiriusXM station Jam On provides a fitting soundtrack. With only three tables and countertop window seating, it's more of a takeout than dine-in spot, but you can order from the counter and, well, chill. And on a quiet weeknight, we immediately feel like we own the joint. "You guys ordered a lot of good food, so this is going to come out tapas-style," announces co-owner Kevin Curley, delivering roasted garlic bread ($2.95 and $4.95)

Bare Cove Café and Catering 69 Water St., Hingham 781-741-8878 Open Monday through Friday, 6 a.m. to 7 p.m., Saturday and Sunday, 6 a.m. to 5 p.m. Credit cards accepted Handicapped accessible There are two camps in the Thanksgiving turkey world. On one side are those who tolerate the big bird on its special day - and can't wait to heave the carcass into the trash, stuffing and all. Then there are those of us who gnaw on the last brittle bone and wonder wistfully, "Where has all the white meat gone?"