Onion

Not all caramelized onions are created equal. Here are the three types you should know, and how to use them.

Does the staff make vats of veal stock on the regular? Mais, oui. Does that mean you have to? Of course not. Sub low-sodium beef broth instead. This is part of BA's Best, a collection of our essential recipes.

Go to the trouble of getting all the vinegars for this drinkable brine; you can continue to add onions to it over time, and it just gets better.

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

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

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.

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.