Onion

You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.

Chances are you’re trimming off and discarding way too much of your broccoli stems. The stems are so flavorful, they should be their own vegetable.

The magic of steam cooks the squash both quickly and evenly, and steaming the dressing with the squash opens up the flavor of the ginger, garlic, and scallions.

Olives and superfast pickled onions provide tangy balance for creamy-crispy potatoes and roast cod.

It’s astonishing how much scallion flavor these noodles take on from the infused scallion oil. Still, we encourage you to take it one step further with a garnish of crunchy fried scallion slices.

This is a fine Christmas Day vegetarian dish, a serious centerpiece packed with rich flavor. The recipe may look a bit epic upon first glance, but the sauce and caramelized onions can be made in advance.

This velvety Vietnamese rice porridge gets a deep flavor from soaking overnight in chicken or vegetable broth before simmering with fragrant ginger and scallions.

Tender, sweet and well-spiced stewed meat topped with cheese-encrusted creamy mashed potatoes…need I say more?

A creative way to take all the goodness of a fondue and wrap it up in a neat little package. 

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Cooking rice in big batches is like giving a gift to your future self; tossed with tiny tomatoes, leftovers become tonight’s dinner in minutes.

To make this dish extra crispy, sauté the ingredients separately and use cold, cooked rice. As you're stir-frying, toss the rice, pausing frequently to allow it to interact with the heat at the bottom of the pan—this will give it a nice toast.

Pico de gallo, but make it roasted.

The method for marinating the feta in this salad is also a good trick for other fresh cheeses—try goat, mozzarella, or paneer.

For maximum flavor without compromising char or texture, marinate summer squash after grilling for up to one hour. Bonus: you’ll have plenty of time to get that steak just right.

We're flipping the script and marinating after grilling. In this case, it's meaty flank steak in a spicy-sweet soy sauce-brown sugar-Sriracha mixture.

This Argentinian staple is typically topped with mayonnaise, mustard, and chimichurri. We swapped out the chimichurri for a fresh salsa criolla, which takes just minutes to make.