Onion

This omelet, with its rich, comforting, fiery gravy, is enjoyed for breakfast, lunch, and dinner. Of course, you could also whip it up deep into the night, the time when most Goan partygoers looking for something to fuel their endless dancing sessions seek it out on the lively Goan streets.

Serving whole fish during Chinese New Year symbolizes the wish for prosperity throughout the year and many happy returns. When you serve whole fish, it's traditional to point the head toward the most distinguished guest.

This easy dinner is inspired by gomen, an Ethiopian dish in which greens are flavored with an aromatic spiced butter. Breaded tofu is a delightful counterpoint.

These pan-fried dumplings are among the best selling items at Nom Wah Tea Parlor in New York City. The chicken gives the dumplings body, while the cabbage gives them volume.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.

The best plant-based substitute for sour cream? Plant-based cream cheese. When blended, it best approximates the flavor and texture of sour cream. Top the bowl with crispy fried shallots for additional brightness and texture.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

In this recipe, every single grain of rice gets coated in egg yolk and fries up perfectly distinct and chewy. Think of this method as a canvas for mixing in different ingredients and flavors—just don't skip the furikake.

These beans cook with a combination of herbs, alliums, and chiles—and salt is added right from the start. No pre-soaking means this just might be the easiest pot of beans you'll ever make.

You’ll find Korean rice cakes in all kinds of shapes and sizes—from long cylinders to thin, oblong rounds. While their flavor does not change according to shape, textures do. Thin rice cakes work well for this stir-fry, as they quickly absorb flavors and soften into crispy, chewy coins.

The secret to these stewy baked eggs is a can of lentil soup. Any basic variety of lentil soup will work—you'll dress it up with the earthy spices and caramelized onions.

It takes the better part of an hour to coax an onion's sugars from blonde to nutty brown. Make a big batch of caramelized onions once and save them to pull out when you want all that complex flavor without having spent all that time.

This reimagined chicken salad is lighter and leafier than your standard picnic lunch. Tender poached chicken, crisp greens, cukes, and scallions get tossed with a sesame dressing that takes its cues form gomae, a Japanese spinach salad.

This dish is inspired by a classic Cantonese preparation, which is traditionally battered and deep-fried. Here, the fish is pan-seared in hot oil, but still gets plenty of texture and flavor from ginger, caramelized scallions, and lots of freshly ground black pepper.

Onions are the base—the very foundation—of Indian cooking, and yet here, they are used to add a crispy topping, as a finishing flourish to a dish.

Some would call showering potato salad with potato chips “gilding the lily.” We would call it “extremely sensible and incredibly tasty.”

In this frittata, corn adds the perfect texture while a jam-like tomato compote adds a wonderful sweetness.

Set yourself up for success: The farro, tofu, eggs, dressing, and pickles can all be made up to five days ahead.