Onion

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

The most delicious solution to summer squash fatigue.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

Ain't no party like a sandwich party.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

This simple tuna tartare is your entry point for eating raw fish.

Easy, flavorful, and healthy. A poached chicken miracle!

This recipe makes two white pizzas, but it can be easily halved.

File under: Breakfast for Dinner.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.