Scallion

Despite its name, this luau classic is actually a noodle dish (rice-free). At least there is chicken in it — stock as well as shredded chicken.

The fruit in the salad can be varied with the season. In summer, add cantaloupe; in winter, oranges are good.

A typical Israeli breakfast selection would include this salad (either already prepared or with the vegetables available), the pita bread, and Za'atar along with fresh goat's — or cow's — milk cheeses, yogurt, hummus, hard-boiled eggs, olives, and avocados (in season).

Can be prepared in 45 minutes or less.

Buttermilk adds the tang, while bacon lends crunch to this dish.

Although this particularly suits Chicken Paprikás , it is also a fine side dish for ham, as well as for roast beef or pork.

Can be prepared in 45 minutes or less.

Add a salad and lemon meringue pie.

Serve crusty bread and a chilled Pinot Grigio throughout the meal. Beer would be fun, too.

For this warm-weather dish, a salsa cruda à la Grec — or uncooked Greek-style sauce — is combined with hot pasta and served at once. Be sure to use the ripest, juiciest tomatoes you can find, preferably from a farmers' market or your own backyard.

Halved cherry tomatoes and diced green chilies make a chunky relish for the tri-tip.

Be sure to save a few of these buttery biscuits for mini ham sandwiches the next day.

I discovered Pot Stickers at about the same time I was introduced to Scallion Cakes. Pan-fried on only one side, the dough for these dumplings is at once crisp and chewy. When I was about eleven years old, I could sometimes devour a dozen of these fried dumplings at one sitting. It was such a sweet pleasure to eat as much as you wanted and still be a skinny child. Filled with pork, cabbage, and a rich broth, every bite was heavenly. The secret of these pot stickers is to reduce the Homemade Chicken Broth until it is concentrated enough to jell when refrigerated. The broth should then be roughly chopped and stirred into the filling mixture right before the dumplings are formed. The Pot Stickers are pan-fried only on one side a few minutes until golden. A little water is added, the lid is placed on the pan, and then, as the dumplings steam-cook, the broth melts. To eat, place a pot sticker in a deep spoon (traditionally, a Chinese porcelain spoon) and sprinkle with a few ginger shreds and a little red rice vinegar. Gently bite into the dumpling and the delicious broth that has now melded with the flavors of the pork filling will burst forth.