Onion

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving sides.

This recipe produces shatteringly crisp tempura each and every time.

Free up space in your oven on Thanksgiving for other heavy hitters by assembling and baking this stuffing the day before.

A 5-ingredient batter that fries up light, airy, and potato-chip crisp. Your new go-to for everything from calamari to onion rings to kale chips.

Cozy beans are just what you need to kickstart fall. Serve with crusty bread to soak up all the saucy bits.

Master this basic technique and use these jammy, sweet onions in absolutely everything.

A delightful corn salad whose components can be prepared and chilled ahead of time so that all thats left to do is assemble and enjoy.

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

When is a hamburger a sandwich? When it’s stacked with a fried egg, pickled red onions, and special sauce, between two buttered pieces of white bread.

All of the allure of pasta primavera (with none of the ’80s vibes).

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.