Onion
Seared Short Rib
Ask your butcher for thinly sliced cross-cut short ribs, a.k.a. flanken or Korean style. If you can't find them, flank steak is a good substitute.
Rajas Poblanas
This creamy, smoky filling of roasted poblano chiles and charred onions will make your vegetarian—and carnivorous—friends happy.
Quick-Pickled Onions
Make a batch of these easy, fast pickled red onions, and use them the whole week (or two) on everything you’re eating.
By Oliver Strand
Keilbasa with Onions and Poblanos
Polish sausage gives the onions and chiles a rich, smoky flavor.
By The Bon Appétit Test Kitchen
Pico de Gallo
This classic Mexican topping can be made with or without jalapeños. Keep in mind that adding the seeds ups the heat.
Baked Risotto With Roasted Vegetables
Soft, creamy risotto topped with warm roasted vegetables makes a complete meal in a bowl. If you don't like the idea of standing at the stove and stirring risotto to a perfect consistency, this is the method for you. Thirty minutes in the oven and this risotto comes out cooked to perfection while you and your beloved wind down from your day.
If you've made Roasted Winter Vegetables earlier in the week, you can reheat leftovers as a topping here. If not, roast a favorite combination {mine is winter squash, yellow onion, and tomato} in the oven with your risotto.
By Sarah Copeland
Roasted Winter Vegetables
{sweet and toothsome} Roasting is a no-fuss way to put a lot of vegetables on the table. Roasting brings out the natural sweetness in fall root veggies and winter squash. Roast them in big batches to top Baked Risotto , and throw them into fall and winter salads.
By Sarah Copeland
Roasted Stuffed Red Onions
Briefly blanching whole onions makes them easy to separate and fill.
By Melia Marden
Wheat Berries with Charred Onions and Kale
A healthy, full-flavored side dish that will sell you on an undersung grain.
By Oliver Strand
Roasted Spring Vegetables
High-heat roasting concentrates vegetables' flavor and brings out their sweetness— a big reward for little effort. Use this recipe as a template. Most important: Cut into similar-size pieces, and don't overcrowd the pan.
By The Bon Appétit Test Kitchen
White Bean Ragout with Toast
A mix of chopped aromatics, like the Italian blend soffritto, is the base for countless recipes because it lends character to simple dishes. That's why we always have soffritto on hand. Freeze the extra from this recipe, then thaw, and you'll have the foundation for soups and sauces ready to go—no chopping required.
By The Bon Appétit Test Kitchen
Savory Spring Vegetable and Goat Cheese Tart
We use a store-bought crust in this tart for ease.
By The Bon Appétit Test Kitchen
Scottish Rabbit Curry
Okay, rabbit is a traditional meat and curry is a classic sauce, but who knew they went together? Of course, in curry-crazy Britain, you shouldn't be surprised. Traditionally, this dish is called a Scottish curry, but it's really just a British rabbit stew with curry added.
By Brian Yarvin
Grilled Corn Pico de Gallo
By Marcela Valladolid
Green Lentil Spread
A great alternative to hummus (and a fixture with crudités or on sandwiches in the BA Test Kitchen), it seems there's nothing this spread can't do. French green lentils work best here, but the most important ingredient, notes chef Antonio Prontelli, is top-quality extra-virgin olive oil.
By Antonio Prontelli
Tomato-White Bean Soup with Pesto
We usually turn to fish for omega-3 fatty acids and their brain-enhancing powers, but walnuts are a great vegetarian source of the nutrient.
By Kerri Conan
Black Bean Tacos with Corn Salsa
Where's the beef? Who cares? The spiced beans in these festive folds contain fiber, a blood sugar regulator that fends off cravings, as well as protein, which builds lean muscle. Satisfied taste buds and a trimmer you—check and check!
By Kerri Conan
Watercress Soup
The success of this simple soup depends on using the freshest watercress available. Choose the full-grown, thick-stemmed variety; it has more of the green's characteristic bold, peppery flavor.
By Melissa Hamilton and Christopher Hirsheimer
Crunchy Breadcrumb Dressing with Prunes
To make the breadcrumbs, tear up a day-old baguette or some crusty country bread and pulse it in a food processor until the crumbs are coarse. If you end up with more than you need, freeze the surplus in an airtight container.
By Melissa Hamilton and Christopher Hirsheimer