FOOD AT A GLANCE

Onions too hot?
For onions destined to be served raw -- in salads, say, or on sandwiches -- take some of the acrid edge off with the following techniques:
USlice or dice onions, depending on intended use, and soak them in ice water for 20 minutes or so. Drain and blot dry. This method has the added benefit of adding crispness to the onions.
UA quicker alternative is to apply the same technique to onions that we commonly use to extract bitter juices from eggplant, only accelerated. Toss onions with a generous sprinkling of (kosher) salt. Wait a few minutes. Rub salt into onions and then rinse, drain and blot dry.
Balancing dressing
Bitter greens, such as escarole, chicory, dandelion and radicchio, require less acidity from a salad dressing -- they essentially supply their own. Up the oil and/or lower the vinegar content of your dressing accordingly. These same greens also benefit from dressings with a touch of sweetness. Roasted garlic and raw shallot lend their own natural sweetness. Balsamic vinegar and orange juice are two acids with a pronounced sweetness. And, of course, you can always add sweetness with a touch of sugar or a drizzle of honey.
Better grip
While undoubtedly cool looking, the silicone pot holders that have invaded the market in the past few years tend to be stiff and smooth -- exactly the wrong qualities for grasping hot pots and pans. The new Grid from SiliconeZone, however, is as flexible as cloth and its waffled texture provides plenty of traction. The 7-inch square also can be used as a trivet or jar opener. It's dishwasher safe and good for temperatures up to 675 degrees. Available online at www.surlatable.com and www.laprimashops.com.
Rice cakes are nice
There's always a need for something crunchy and new, and Lundberg Family Farms has just introduced two flavored rice cakes. Flax With Tamari has a savory-sweet soy sauce flavor; the ground flax-seed topping adds texture and, according to Lundberg, heart-healthy Omega-3 fatty acids. The Sweet Green Tea With Lemon packs a citrusy punch with a sweet-tea finish. Both flavors are made from 100 percent whole-grain brown rice and are wheat- and gluten-free. Nine-ounce stacks of these new flavors are available at specialty stores for 2.29.