Creamed Onions with Bacon and Herbs

• 3 slices thick-cut applewood-smoked bacon, chopped
• 1/2 cup dry white wine
• 3 9-ounce boxes frozen creamed pearl onions
• 3 tablespoons chopped assorted fresh herbs (such as parsley, chives, tarragon, and chervil)

Cook bacon in heavy large skillet over medium heat until crisp. Using slotted spoon, transfer bacon to paper towels. Pour off drippings. Heat same skillet over medium heat. Add wine; simmer 30 seconds. Add onions and cook until sauce melts and onions are heated through, about 5 minutes. Stir in herbs and bacon. Season to taste with salt and pepper.

Garlic dipping sauce

• 2 tablespoons low-sodium soy sauce
• 2 tablespoons water
• 1 1/2 tablespoons finely grated garlic
• 1 1/2 tablespoons fresh lemon juice
• 1/2 teaspoon sugar

Stir together all ingredients until sugar has dissolved.

Paprika Chicken with Sweet Onion

• 1 tablespoon extra-virgin olive oil
• 1 1/2 tablespoons paprika
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• chicken
• 1 sweet onion, cut into 1/2-inch wedges

Preheat oven to 500°F with rack in upper third.

Mix oil with spices, 1 1/2 teaspoons salt, and 1 teaspoon pepper in a large bowl, then add chicken and onion, tossing to coat. Arrange chicken, skin side up, and onion in a 3-quart shallow baking dish.

Bake until chicken is just cooked through and skin is golden, about 30 minutes. Skim any fat from pan juices in dish.

Pork Cutlets with Smothered Parmesan Green Beans

• 2 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil, divided
• 3 to 4 large shallots, thinly sliced lengthwise (1 cup)
• 2 garlic cloves, smashed
• 2/3 cup dry white wine
• 2/3 cup heavy cream
• 1/2 cup plus 1 tablespoon water, divided
• 2 teaspoons finely chopped sage
• 2 (12-ounces) packages frozen frenched green beans (do not thaw)
• 4 (1/2-to 3/4-inch-thick) boneless pork cutlets or chops (1 to 1 1/4 pounds total; preferably sirloin)
• 1/2 cup grated parmesan

Heat butter and 1 tablespoon oil in a 12-inch heavy skillet over medium heat until foam subsides. Cook shallots and garlic with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until pale golden, about 5 minutes.

Add wine and boil until reduced by half. Add cream, 1/2 cup water, sage, 1/4 teaspoon salt, and 1/8 teaspoon pepper and bring just to a boil. Add green beans and simmer, tightly covered, stirring occasionally, until beans are tender and liquid is slightly thickened, 20 to 25 minutes. Transfer to a bowl and keep warm, covered.

Clean skillet, then heat remaining 2 tablespoons oil in skillet over medium-high heat until it shimmers. Pat pork dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper, then cook, turning once, until lightly browned and just cooked through, about 4 minutes total. Transfer pork to a plate. Pour off oil in skillet. Return skillet to medium-high heat and add remaining tablespoon water, stirring and scraping up brown bits. Stir in bean mixture and meat juices from plate and heat over medium heat. Stir in parmesan.

Serve pork over green beans.

Pork Katsu

• 3 tablespoons distilled white vinegar
• 1 tablespoon water
• 1 teaspoon sugar
• 2 large carrots
• 2 scallions, very thinly sliced diagonally
• 1 large egg
• 1 cup panko (Japanese bread crumbs)
• 2 (3 1/2-to 4-ounces) boneless center-cut pork chops
• 3 to 4 tablespoons vegetable oil

Whisk together vinegar, water, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Using a vegetable peeler, shave as many ribbons as possible from carrots. Toss carrots and scallions with dressing.

Lightly beat egg in a shallow bowl. Combine panko, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a large plate.

Pound pork chops to 1/8 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Season both sides with 1/8 teaspoon each of salt and pepper (total).

Coat with egg, letting excess drip off, then with panko, pressing to help adhere. Heat 3 tablespoons oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Cook chops (in batches if necessary), turning once, until golden and just cooked through, 4 to 5 minutes total, adding remaining tablespoon oil if necessary. Drain briefly on paper towels.

Jamaican Beef Dumplings

• 1/2 cup finely chopped scallion
• 1/4 cup finely chopped onion
• 3/4 teaspoon curry powder
• 1/4 teaspoon dried thyme
• 4 cups vegetable oil, divided
• 1/2 pound ground beef
• 2 tablespoons fine dry bread crumbs
• Hot sauce (preferably Jamaican)
• About 30 dumpling or wonton wrappers

Cook scallion, onion, curry powder, and thyme in 1 1/2 tablespoons oil with 1/2 teaspoon salt and 1/4 teaspoon pepper in a 10-inch skillet over medium heat, stirring occasionally, until softened, about 5 minutes. Stir in beef and bread crumbs and cook until meat is just cooked through, about 3 minutes. Season with hot sauce. Cool.

Put a rounded teaspoon filling in center of a wrapper. Lightly brush edge of wrapper with water, then fold in half (diagonally if square) and press to seal. Form remaining dumplings.

Heat 1 inch oil to 350°F in a 12-inch skillet. Fry dumplings in 3 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

Tortilla Crusted Chicken

• 8 ounces lightly salted corn tortilla chips
• 4 teaspoons chili powder, divided
• 1 teaspoon ground cumin
• 1 large egg
• chicken breasts
  

• Accompaniment: lime wedges

Preheat oven to 450°F with rack in middle. Oil a large 4-sided sheet pan.

Pulse chips, 2 teaspoons chili powder, cumin, and 1/4 teaspoon salt in a food processor until coarsely ground, then transfer to a shallow dish.

Whisk egg and remaining 2 teaspoon chili powder in a bowl.

Season chicken with 1/2 teaspoon salt. Dip chicken in egg, letting excess drip off, then coat with crumbs, pressing to help them adhere. Transfer to sheet pan.

Bake, without turning, until cooked through, 40 to 45 minutes. Let stand, uncovered, 5 minutes.