Onion

This aromatic curry starts with a base of puréed onions—a simple way to harness punchy allium flavor with none of the chopping and tears.

This luscious, impossibly tender brisket is the dinner party main you’ve been searching for—and you can make the whole thing in advance.

Think creamed onions but reimagined with the flavors of alla vodka sauce: tomato paste, heavy cream, Parmesan, and (yup, you guessed it) vodka.

The only way to improve our very best stuffing recipe? Add breakfast sausage.

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

This kicky, herby sauce comes together entirely in the blender. You’ll want to sop up every last drop with grilled bread.

The heat of the grill concentrates the sugary sweetness of the orange roots while the combination of smoke and the savory tang of the dressing adds balance.

This twist on a pissaladière features sweet Vidalia onions, olives, and anchovies on a store-bought pizza dough base for added ease.

A lesson in less is more, this comforting pot of creamy beans gets a punchy, raw asparagus salad to balance the deep allium-fortified broth.

All the flavors of classic beef stew in just one hour, with tender meatballs standing in for long-braised, shredded beef.

This hearty crowd-pleasing roast is a mash-up of two beloved culinary staples: tender Jewish brisket and sweet-savory Korean braised short ribs known as kalbi jjim.

Our best steak fajitas recipe features thin strips of skirt steak, marinated in citrus and grilled over mesquite, stuffed into warm flour tortillas.

Curry powder, lime juice, and skin-on, bone-in chicken thighs amp up boxed stock, delivering massive flavor in minimal time—all in one pot. 

Inspired by French onion soup, this pasta is deeply savory, relying on umami-rich miso to deliver flavor fast.

Like your beloved bag of sour cream and onion chips, but make it mashed potatoes.

The ideal starting point for soups, stews, risotto, and more—with a heavy hand of umami and deep, roasty flavors.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

Ten years in, this classic stuffing recipe (or dressing, if you prefer) remains one of our favorite Thanksgiving sides.

This recipe produces shatteringly crisp tempura each and every time.