Onion

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

The secret to our best onion rings is a batter made with beer and club soda; make sure both are very cold before stirring into the batter. This is part of BA's Best, a collection of our essential recipes.

You know how sometimes the turkey is dry and there’s not enough gravy? We fixed that by braising dark meat in a robust pan sauce. Ta-da!

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

If you have a grill basket, this is a great time to use it. If not, lay the ramps perpendicular to the grill grates so they don’t slip through.

Breakfast just got a major upgrade.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

Proof that fried onions are good on anything—even a slaw. (This recipe was developed with IBM's Chef Watson.)

The only way to make flatbread even better? Grill it.