1. Heat olive oil in a large cast-iron or ovenproof nonstick skillet over medium-high heat. Reduce heat to medium, add onions and cook, stirring occasionally, until they are tender and light golden brown, 15 to 20 minutes. Stir in water and thyme, scraping up any browned bits.
2. Meanwhile, position rack in middle of oven; preheat to 450°F.
3. Blend flour, milk, eggs, egg whites, canola oil, sugar, salt and pepper in a blender until smooth. Pour the batter over the onions. Sprinkle with cheese.
4. Bake the pancake until puffed and golden, about 15 minutes.
5. Meanwhile, combine vinegar and honey in a small saucepan. Bring to a boil over medium-high heat and cook until syrupy and reduced to 1/3 cup, 12 to 15 minutes. (Watch carefully during the last few minutes to prevent burning.) Cut the pancake into wedges and serve immediately with the balsamic syrup.

Serves 4 as a main dish or 8 as a side dish.

Nutritional information per main-dish serving: 295 calories; 12 g fat (3 g sat, 6 g mono); 112 mg cholesterol; 38 g carbohydrates; 11 g protein; 2 g fiber; 269 mg sodium; 247 mg potassium.

1. Put skillet on middle rack of oven and preheat oven to 450ºF.
2. Stir together sugar and zest in a small bowl.
3. Beat eggs with an electric mixer at high speed until pale and frothy, then beat in milk, flour, vanilla, cinnamon, nutmeg, and salt and continue to beat until smooth, about 1 minute more (batter will be thin).
4. Add butter to hot skillet and melt, swirling to coat. Add batter and immediately return skillet to oven. Bake until puffed and golden-brown, 18 to 25 minutes.
5. Serve immediately, topped with lemon sugar.

Serves 4 to 6 for breakfast or dessert.

1. In a shallow bowl, whisk together 1 1/2 cups brewed coffee, 2 tablespoons sambuca and 1 tablespoon granulated sugar until the sugar is dissolved.
2. In a separate bowl, whisk together one 1-pound container mascarpone cheese, 1/4 cup heavy cream and 2 tablespoons confectioners’ sugar.
3. Using enough ladyfinger cookies to cover the bottom of an 8-inch square baking dish, dip the ladyfingers in the coffee mixture and arrange in an even layer at the bottom of the pan. Spread half of the mascarpone mixture on top. Repeat the two layers. Sprinkle with cocoa powder and 2 cups mixed berries.
4. Refrigerate the tiramisu for at least 2 hours and up to 2 days.

Serves 6.

1. Combine yogurt, mayonnaise and curry powder in a large bowl.
2. Add chicken, pear, celery, cranberries and almonds; toss to combine.
3. Fill each pita half with 1/2 cup chicken salad and 1/4 cup sprouts.

Serves 4.