Onion

I Can't Believe It's Not Butter!® is the secret to easy and delicious weeknight meals

Sweet, tender pearl onions are the star of this reimagined classic, which gets an elegant update with fennel, citrus, and Parm.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.

This onion tart recipe evolved from the apfel wehr, my Swiss aunt's recipe for a traditional Swiss apple tart. Chilling the tart shell in the fridge for 2 hours before blind-baking will help prevent the pastry from shrinking.

A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.

Bursting with fresh corn and a hint of spice, these summery fritters take inspiration from the Southern classic shrimp and grits.

This popular dish can be found on the menu at virtually every Korean restaurant in Manhattan. The beef is topped with various accompaniments such as a few raw garlic slices, kimchi (assorted spicy pickles), and steamed white rice, then wrapped in lettuce and eaten with your hands.

When lacquered with a rich, complex sauce and roasted, chicken becomes a delicious crowd-pleaser. There's enough chipotle here to make your lips hum, but not so much as to overshadow the balancing act created by the other ingredients—toasty garlic, onions, and ketchup, plus a kiss of brown sugar and cinnamon.

This version of the classic martini variation relies on gin, blanc vermouth, dry vermouth, and onion pickling liquid. The trickiest part of the recipe is preparing the pickled onions that are added as a garnish, but the effort is well worth it. 

It's all about the paprika in this warming, saucy chicken dish.

To develop deep, satisfying flavor in this home-style stew, brown the beef slowly and thoroughly, and cook the onions until very soft and jammy.

These spiced-up dinner bowls feature rice noodles, kale salad, and a deeply flavorful poached chicken.