Onion

When it comes to nutrition, cherries don't bomb. They're rich in anthocyanins, which can jump-start your immune system and mop up free radicals.

An aromatic broth of garlic, scallions, and ginger infuses the fish and helps keep it incredibly moist.

This is one of my favorite burgers. The charred onions develop a deep sweetness that perfectly counterbalances the earthy, slightly sour character of the rye bread and the nutty flavor of the Swiss cheese. This is a first-class knife-and-fork burger that you will want to eat again and again.

We love this marinade on Kalbi . Try it for an Asian twist.

A bone-in rib eye requires nothing more than salt, pepper, and a hot grill. (Though to make it even more sublime, serve with scallions that have been tossed in olive oil and salt and given a quick char.) These steps can be applied to most cuts; you'll need to cook a thicker steak for more time and a thin one for less, but the principles are the same: Build a two-zone fire so you can sear it over hot embers, then finish cooking over medium-low to keep it juicy. Master this technique, and you've mastered grilling.

Serve this succulent slaw as a side or condiment for grilled chicken or pork. Use slightly underripe fruits, which julienne better than soft, juicy ones.

These versatile treats make fabulous hors d’oeuvres or a great breakfast on the run. They are so portable that they pack equally well for picnics, the office, and school lunches.

Anything grilled could be described as smoky, but our cover burger is a multi layered masterpiece thanks to chipotle chiles mingled with adobo, smoked paprika, and bacon. Seared avocado makes it almost too good to be true.

Skewering and grilling whole garlic cloves gives this vibrant sauce its smoky sweetness. Make the salsa as chunky or as smooth as you like.

Canned chipotles, along with tomatillos and onions charred under the broiler, give this salsa its smoky undertones.

This versatile condiment is a staple in Mexican kitchens and adds refreshing acidity to both the pinto beans and tacos.

Fresh and piquant, this crowd-pleaser is a classic.

We're big fans of associate food editor Mary-Frances Heck's method for poaching eggs in the microwave.

The key to making this dish is to have all the ingredients prepared before you begin sautéing the onions.

You will definitely surprise yourself with this one. It is an extremely delicious dish that's quick and straightforward to make, but looks as if it's been prepared at a top Chinese restaurant. It is fiery, both from the chiles and the black pepper; you can moderate this by reducing their quantity a little. However, the whole point is spiciness so don't go too far.

Serve these delicious, gooey sandwiches with dill pickles and plenty of coleslaw.

The glories of summer are captured in this pale green egg salad redolent of fresh basil, green onions, and crunchy cucumbers. Serve it surrounded by greens or tucked into pita loaves or slices of crusty bread for a satisfying lunch.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious. This dish gets its name from the wars between the dark-skinned Moors (moros) and the lightskinned Spaniards (cristianos) that occurred during the eighth century in Spain. It's a very popular Cuban dish, and it's perfect for outdoor entertaining, as it can be made well in advance and be served at room temperature.

Editor's note: Chef, nutritionist, and cooking teacher Lourdes Castro shared this recipe from her cookbook, Latin Grilling. It's part of a festive Cuban party menu she created for Epicurious. Salad greens are hard to come by in Cuban cooking. But an avocado salad—simply made by topping sliced avocado with red onion slices, olive oil, and vinegar—is both traditional and refreshing.