Onion

All of the allure of pasta primavera (with none of the ’80s vibes).

Packed with garlic, scallions, and a hot green chiles, thecha is a spicy and fragrant Maharashtrian condiment that’ll jazz up any dish—including steak.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

The secret to layered, flaky, chewy-crunchy Chinese scallion pancakes? It’s all in the roll (and the spin, and the re-roll).

You know it’s fall when all you want to cook is a stick-to-your-ribs braise. Might we suggest these fork-tender short ribs with jammy spiced onions and fresh curry leaves?

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

White fish bathed in a silky scallion-ginger butter. What else do you need to hear?

We’ve got moisture insurance (a tadka-ish sauce!) for these grilled chicken breasts.

For grilling a whole bird, we stand by the tried-and-true methods of spatchcocking the chicken and giving it a dry rub.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

Beans cozy up with spring alliums and plenty of olive oil.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

This scallion chutney from chef Preeti Mistry comes together in minutes and will make anything taste better.

Grate your tofu on a box-grater (it works!) and the rest of this satisfying lunch bowl is only minutes away.

When scratchy throats, phlegm, and other mid-winter side effects set in, get relief with a savory-sweet cough syrup.

In Korean, ssam literally means “wrapped”—set the fish in the center of the table and pull the meat off the bones, using chopsticks to fill lettuce wraps along with radish salad, ssamjang, kimchi, and rice. Roasting a whole fish—skin, bones, and all—is surprisingly easy, and the flesh stays moist and flavorful even if you overcook it a touch. 

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

This version of bulgogi is ideal for home grilling, featuring scored and marinated boneless short ribs that get cooked right on the grate.

Adding ginger and soy sauce to caramelized onions gives a bit of zingy punch and intrigue, creating a multidimensional meal that comes together in just one skillet.