Onion

Crisp on the outside and cheesy on the inside, hash brown casserole is an easy dish that will always please a crowd.

Cheese loves cauliflower, and cauliflower loves cheese right back. It’s a beautiful, symbiotic relationship, and we all win.

This Alpine potato-and-bacon casserole is gloriously gooey thanks to the slices of soft cheese nestled on top before baking.

Packaged potato gnocchi takes the heavy lifting out of this comforting chicken and dumplings dinner.

The magic is all in the sauce.

Squash’s natural sweetness shines next to savory fermented black beans.

Vegan mapo tofu is possible because its essential ingredients are the fermented black beans, chili bean paste, Sichuan peppercorns, and ground red chiles.

Do not be fooled by the light-colored broth in this Korean Instant Pot clams recipe: The chile peppers pack a punch.

In some parts of Japan, yakiton (skewered, grilled pork) is even more popular than grilled chicken.

Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.

Scallion salad, known as pa muchim or pajeori, is one of the mainstays of Korean barbecue.

Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.

Add these pickled tomatoes to eggs, soup, sauce, or salsa.

This succulent and juicy drunken chicken gets boiled—twice!—and served with a classic ginger and scallion sauce.

There are no insects in this Sichuan noodle dish; the name refers to the way the bits of pork cling to the noodles.

This easy-to-savor chile oil is traditionally made with a specific chile, èr jīngtiáo.

If time is of the essence, a skin-on fish fillet is your best friend. Not only does this black bass crisp up beautifully when pressed down on a hot pan—it also absorbs the flavors of its dressing beautifully.

Savory, warming miso soup is a Japanese mainstay, commonly enjoyed for breakfast alongside rice, eggs, fish, and pickles.

Turkish pide is a popular summer snack; this version uses sheep’s-milk cheese.

The fillings for plachinda often include a salted fresh cheese, as well as spring onions and dill.