Onion

Smashed cucumbers are tossed in a dressing of soy sauce, scallions, and jarred, pickled sushi ginger for a simple, refreshing side.

This refried-bean-slathered gordita with all the fixings is a Mazatlán specialty.

The classic Korean pancake, threaded with seafood and lots of scallions, has crispy edges and a kicky dipping sauce, making it a perfect drinking snack.

Inspired by the flavors of qorma-e-sabzi, an Afghan spinach stew, this simple soup relies on pantry staples and a box of frozen spinach.

With a bag of frozen pearl onions (so cute, no peeling required!) and a bag of mini sweet peppers, you’re well on your way to dinner.

Make a batch of these easy pickled onions, then use them all week long on everything you eat.

Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

With a generous layer of caramelized onions and plenty of sharp Gruyère cheese, this party-ready tart packs the rich depth of French onion soup into every bite.

Reinvigorate your classic wine-braised chicken by swapping out a standard white wine for a zippy orange varietal sweetened with orange juice.

Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy.

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

Seared, then gently roasted with paprika and tomato paste until spoonably tender, onions prove they can hold their own as the main event.

Both are members of the allium family—here’s what sets them apart.

This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.

Think creamed onions but reimagined with the flavors of alla vodka sauce: tomato paste, heavy cream, Parmesan, and (yup, you guessed it) vodka.

The only way to improve our very best stuffing recipe? Add breakfast sausage.

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

A flavorful brine is the one and only path to truly succulent roast turkey.

This streamlined recipe produces fork-tender brisket and a rich red wine jus with glossy crisp-tender veg on the side.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 

This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.