Onion
Pickled Red Onions Will Un-Boring Your Cooking
You're just a few ingredients away from a superstar condiment that will make just about anything you cook that much better. Plus, look at that lovely pink color.
Grilled Asparagus and Spring Onions With Lemon Dressing
Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
Spaghetti With Ramps
The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.
Broiled Salmon with Scallions and Sesame
A honey-soy glaze and a turn under the broiler give this salmon a sweet and savory char.
3-Ingredient Red Snapper With Green Sauce and Scallions
Green juice provides a fresh sauce for this light and healthy fish dish.
Ramp and Walnut Pistou
Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.
Lime-Pickled Red Onion
Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
Charred Scallion Butter
Use this compound butter of smoky cast-iron seared scallions and lime to top everything from steamed fish to grilled steaks.
Brown-Butter–Fried Onion Rings
Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
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Lamb Meatballs with Escarole, Cipollini Onions, and Cranberry Beans
This recipe makes excellent use of all those dried herbs in your spice rack; the flavors really hold their own during the cooking process and shine through in every bite.
White Onion, Fennel, and Watercress Salad
Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.
Grilled Sweet Onion and Butter Sandwich
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
Seared Steak With Cipolline Onions And Radicchio
Roasted and sweetly caramelized cipolline onions balance a pleasantly bitter radicchio salad in this simple and elegant steak dinner.
Grilled Beef Skirt Steak With Onion Marinade
This is one of those recipes that will make you look like an incredible cook for very little effort. Because of skirt steak’s relatively loose grain, it soaks up marinade incredibly well and is one of the few meats we ever marinate before grilling.
Master the French Dip
The task of making a classic French Dip sandwich might seem a little crazy. Don't worry—Sandwich Theory will make it all possible.
Cucumber and Raisin Relish With Mustard Seeds
Golden raisins add a bright sweetness to this fresh take on sweet-and-sour pickles. Serve it with our Cider-Brined, Maple-Glazed Pork Loin, spread it onto sandwiches, or use it to top hot dogs.
The Onion Chopping Shortcut That's Already in Your Kitchen
What to do if you've got a decent amount of onions to chop and are short on time or—gasp!—just don't feel like chopping them by hand? Turn to the food processor.
How to Make Beef Bone Broth
Skip the boxed stuff and get our recipe for super-nutritious, deeply flavorful beef bone broth.
Sour Cream and Scallion Drop Biscuits
All that sour cream keeps these biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350°F oven for 5 minutes).
Baked Peas with Tarragon, Yogurt, and Pistachios
Frozen peas are a gift to the breakaway cook: their creamy, earthy goodness bursts with flavor, and they couldn’t be easier to store and prepare. The pesto-like tarragon emulsion, made even creamier by the addition of Greek yogurt, really brings out the best in them, and the sprinkling of pistachios on top lends a lovely toasted, nutty texture. Try them with a broiled fish fillet and a glass of grassy Sauvignon Blanc.