Onion

The richly flavored, mustard-laced pan juices from this white-wine-and-cream-braised chicken are simmered down and emulsified into a rich, velvety sauce that’ll bring comfort to any cold winter night.

Served with a bright, refreshing radish salad, these salty, sweet, and shatteringly crisp glazed thighs will satisfy all your classic chicken teriyaki cravings.

Enliven traditional chicken soup with fresh fennel and a dose of green kale. Dill-flecked matzo balls bring the classic to another level.

Any tender herb or green can be used in this riff on a traditional Georgian spring dish, but cilantro and dill make an exceptional, traditional pairing.

You can use any thinly shaved or sliced vegetable you like, and customize your sandwiches accordingly.

This recipe shines a new light on a classic. Cooking a chuck roast slow-and-low allows it time to fully develop its flavor. Pair it with a fresh chickpea salad to brighten up the dish.

This savory oatmeal is reminiscent of cheesy grits: very creamy and rich with little bits of crisp bacon. An egg on top is terrific if you like your lilies gilded.

The secret to the deep orange flavor in this simple weeknight dinner is to sear halved oranges next to the steak as it cooks, and then squeeze the caramelized juice all over your plate before digging in.

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

Cover a just-baked, garlic-scented pizza crust with a crisp salad of Bibb lettuce, blue cheese, prosciutto, and pickled onions, plus plenty of red wine vinaigrette.

This easy taco dinner has lots of quick tricks: like cooking the pineapple and shrimp on one sheet pan, and then tossing the filling with the same dressing you used to quick-pickle the onions.

Dal tends to firm as it sits, so make sure to add a splash or so of water if you’re reheating it.

Make a double or triple batch of the dashi and freeze in airtight containers to keep for making savory soups on the fly.

This simple, flavorful tomato sauce is a weeknight savior. Make a big batch and stash it in the freezer. Add to pastas, braises, soups, and stews in the weeks to come.

Kefir—a yogurt-like dairy beverage—adds wonderful tang to this earthy shiitake and kale frittata, but you can sub in plain yogurt instead.

This is not the bland, boring steak and onions you might have seen before—instead, bay leaves, lemon juice, and soy sauce lend fragrant, bright, umami-rich flavor to a succulent rib-eye.