Pearl Onion

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.

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.

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

All the flavors of classic beef stew in just one hour, with tender meatballs standing in for long-braised, shredded beef.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

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

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

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.