Scallion

This chilled noodle salad from Zygot Bookworks & Cafe is loaded with crisp vegetables.

Also try this with scrambled eggs, omelets or a big bowl of chili.

The heartland is known for its grains and its pork; this first course features two of the region's best products—corn and bacon.

We adapted this recipe from Big Bowl Noodles and Rice, by Bruce Cost with Matt McMillin (HarperCollins). Cost likes to stuff dried black Asian"flower" mushrooms. Because these can be expensive and hard to find, we asked if we could try fresh shiitake mushrooms instead. Cost agreed, and we loved the results. Look for shiitakes with caps that have rounded edges to better hold the stuffing. Active time: 25 min Start to finish: 1 hr

This recipe is an accompaniment for Master Stock Chicken .

Can be prepared in 45 minutes or less.

Inspired by Vietnamese cuisine, this combination is also satisfying on its own as a meatless lunch.

Can be prepared in 45 minutes or less.

This South American version of beef steak is wonderfully good eating.

The dumplings can be assembled and chilled up to eight hours before steaming.

These rice-coated meatballs, commonly referred to as zhen zhu, meaning "pearls" in Chinese, are often prepared at home in New York City's Chinatown. Steaming them on lettuce leaves helps prevent them from sticking to the steamer rack. They are traditionally made with sticky rice (sometimes called sweet rice), but we've used long-grain rice, which is easier to find.

This recipe for breiks comes from Kitty Morse, the celebrated expert on North African cuisine. She serves them with lemon and harissa paste, available at Middle Eastern Markets.

The William Archer play The Green Goddess had a run in San Francisco in the 1920s. Star George Arliss, dining at the Palace Hotel, was served a specially created salad with this green-hued dressing.

These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green salad.

Note that the heat level of Cajun seasoning blends can vary widely. Serve with: Baby spinach salad, corn bread, and pickled okra.