Onion

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

Start with very cold cream and keep it chilled between whipping and serving.

A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.

Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.

Garlicky, pungent ramps set off pesto pyrotechnics.

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.

With a mason jar and vinegar, ramp season lasts a little longer.

Somewhere a Bloomin’ Onion is weeping.

Breakfast just got a major upgrade.

Using these exact vegetables is not the point; choose whatever’s in season and can stand up to being charred. The genius coffee dressing brings it all together.

Treat this beef pot pie as a weekend project (quick it’s not) and your Sunday supper will be off the charts.

Little effort and big flavor. Use these in everything—sandwiches, salads, yogurt dips, roasted vegetables, and more.

If you don’t have time to make a batch of flageolets from scratch, choose the best canned cannellini beans you can find. We're a big fan of Bioitalia beans.

If smoked paprika isn't your thing, you can use chile flakes or Aleppo pepper.

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

You may ask yourself, Does this sandwich really need mayonnaise? The answer is yes. A swipe of mayo, not butter, on the bread encourages that gorgeous exterior. This is part of BA's Best, a collection of our essential recipes.

Don't be shy about letting your onions get some char.

Homemade stock made from a whole bird has two upsides: You get a rich, balanced liquid for the gumbo, and plenty of tender poached chicken meat.