Onion

This makes an extra quart of cooked beans. Save (or freeze) for another batch of escarole, or serve them simply warmed in their broth.

Spiced with cumin and coriander and sweetened with golden raisins, this hearty, tangy chicken stew couldn’t be simpler to throw together.

Learning how to properly caramelize onions is key. Once you've mastered the basic technique, you’ll use them for everything from French onion soup to onion dip to topping burgers.

A hard sear on the first side of the chicken ensures that it will get nicely browned without getting dry.

This crab rangoon recipe from Jet Tila’s 101 Asian Dishes You Need to Cook Before You Die offers a simple method for making the crispy, creamy snack at home. You can freeze them for up to two weeks and then fry directly from frozen—a good trick to use if you're hosting a cocktail party and want to prep in advance.

Carrots love to burn when grilled over direct high heat; better to park them over a cooler spot on the grate and keep the cover closed if possible.

Grilling the onions and half of the tomatoes adds smoky depth and sweetness to this riff on pico de gallo.

A crisp, assertive salad of shaved radishes and parsley provides an addictive counterpoint to these fennel-rubbed, fire-kissed pork chops.

Smoky bacon, crunchy shredded lettuce, and a zesty dressing—what’s not to like?

Ginger-roasted cherry tomatoes, skillet-charred snap peas and scallions, and plenty of fresh basil and mint make this lighter pasta salad eminently craveable.

This simple burger recipe comes from White Diamond, a now defunct slider joint in Linden, New Jersey.

Everything is better with a poached egg on top—especially this savory toast piled high with mouthwatering sausage and chopped scallions.