1. In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.
2. Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
3. Light a grill. Grill the sausages over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.
4. Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with the lemon wedges.

Serves 4.

1. Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
2. Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.
3. Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
4. When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
5. Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.

Makes 6 quesadillas.

1. Preheat the oven to 375°.
2. In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.
3. Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
4. Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.
5. Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.

Serves 6.

1. Preheat oven to 400°F with rack in middle.
2. Mince and mash garlic to a paste with 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir together with herbs and 1 tablespoon oil.
3. Put tomatoes cut sides up in an oiled small baking dish and drizzle with a third of garlic mixture. Roast until tender, 30 to 40 minutes.
4. Meanwhile, pat lamb dry and season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
5. Heat 1 tablespoon oil in a 10-inch ovenproof skillet over medium-high heat until it shimmers. Brown lamb on all sides, 4 to 6 minutes total. Transfer lamb to a cutting board and discard oil from skillet.
6. Heat remaining tablespoon oil in skillet over medium heat and cook shallots and potatoes, stirring occasionally, until edges are browned, 3 to 5 minutes. Stir in water and half of remaining garlic mixture and remove from heat.
7. Rub remaining garlic mixture on fat side of lamb racks. Arrange lamb over potatoes and roast in oven until an instant-read thermometer inserted into center of meat (do not touch bone) registers 130°F for medium-rare, 20 to 25 minutes.
8. Let stand, loosely covered, 5 to 10 minutes. Serve with tomatoes.

Serves 2.

1. Using a melon baller or a spoon, remove the the flesh from the figs and place in a bowl.
2. Mix the goat cheese with the fig flesh, combine well.
3. Using the melon baller, stuff each of the figs with the goat cheese mixture and wrap with a slice of the prosciutto. Secure with a toothpick or press firmly on the prosciutto to seal.
4. On a medium heat and oiled grill, place the figs filled side down. Let cook for 1 to 2 minutes and flip to the other side for another 1 to 2 minutes.
5. Serve immediately.

Makes 12.