Onion

We tested this recipe with a variety of cornmeal brands, all of which worked fine. Do not substitute polenta, however; it made the soufflé much too heavy.

Can be prepared in 45 minutes or less.

Look for wild salmon fillets. You can ask the fishmonger to remove the pinbones, or remove them at home with tweezers. Serve with: Alsatian Riesling • sautéed sugar snap peas • rice pilaf with watercress and green onions • white chocolate crème brûlée

Offer this simple, hearty dish with a green salad, crusty garlic bread and a light red wine, like Beaujolais.

Enfrijoladas Enchiladas, entomatadas, and enfrijoladas are all different preparations that take a corn tortilla and bathe it in a sauce of chiles, tomatoes, thick cream, or — as they prefer in Oaxaca — long-simmered black beans. While it is traditional to fold them into quarters or thirds, you can also fold them over once. Wait to season the beans with salt until they are just soft.

Steamed jasmine rice is all that's needed to turn this into a meal.

This recipe is an accompaniment for Chilaquiles in Chipotle Sauce .

(POTAGE AU POTIRON)

Can be prepared in 45 minutes or less.

Serve with jicama sticks, radish slices, peeled cooked shrimp, and corn tortilla chips.

Can be prepared in 45 minutes or less.

Cut and toss the avocado garnish in lemon juice just before serving to prevent discoloration. Then sprinkle it over the top without tossing, or the salad will be mushy.

Offer your favorite corn bread along with the kebabs and salads.

Using purchased ready-to-bake bread dough makes this super-easy to prepare.

No need to squeeze oranges for this recipe, as the sweetness and body of store — bought juice are key. If you cook the mixture down until most of the liquid is evaporated, you’ll end up with a delicious onion confit rather than a sauce. Either way, we like to serve this with grilled meats and chicken as well as fish.