Red Onion

A charming alchemy takes place when you "quick-pickle" red onions. They act very sweetly with a wide range of birds, meat, and fish, and I also use them in Papas a la Huancaina and Conch Salad.

Can be prepared in 45 minutes or less.

This hearty salad combines the richness of baked red onion with the freshness of ripe raw tomatoes. The dressing is a savory vinaigrette with capers and anchovies. It is an ideal dish for a buffet or, with the addition of some good canned tuna, for a light lunch or picnic.

When buying flour tortillas, it is important that they be as fresh and soft as possible—neither rigid, dry, nor cracked around the edges. For the recipe below, the tortilla cake slices have a smokier flavor and are crisper when cooked on the grill than when broiled, which leaves them moister.

Be sure to order an uncut wheel of Brie ahead of time from a cheese shop or specialty foods store. The entire wheel is baked with a flavorful chutney; any leftover chutney is great with curries or roasts.

Salamander's chef, Stan Frankenthaler, combines mussels with spicy sausage and Thai flavorings, such as coconut milk and lime juice.

Can be prepared in 45 minutes or less.

For snacking, try this tropical topper with Hawaiian lavash crackers, or serve over grilled chicken.

A flavorful accompaniment for roast pork, chicken, burgers, or grilled shrimp.