Onion

Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.

From pizza to sandwiches, here are 5 great recipes for using caramelized onions.

Look for pea shoots at the farmers’ market or at Asian markets (though any tender green will work in a pinch).

When ramps are in season, stock up and make this for breakfast, lunch, and dinner. Swap in any soft cheese you like: Try ricotta, cream cheese, or an oozy burrata.

Semi-pearled farro has had some of its outer kernel removed, which allows the starch to release and create a creamy sauce while cooking.

Here’s how to time this: Have the salad and onion ring components ready before you cook the steak and the sauce, then keep the sauce warm while you fry the onions. Toss the salad at the last moment.

A favorite, try this versatile crunchy peanut mixture with braised-chicken-thigh lettuce wraps.

If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.

If you can’t find white balsamic vinegar, substitute white wine vinegar and increase the sugar to 1 teaspoon.

Shortening is the secret to extra-flaky pie crust, but nothing compares to the flavor of butter. Use both, as in this super-luxe beef pie, and you’re golden.

Mujadarra is a popular Middle Eastern side dish comprised of lentils and rice. Here, it's perfumed with cumin and finished with yogurt. Serve along side roasted chicken or with a fried egg as a meal on its own.

The vegetables should still have plenty of bite when you pull them off the grill; you want a mix of textures between the tender steak, crisp toppings, and soft tortillas.

If you don’t have a steamer basket, improvise: Place a ramekin in the bottom of the pot and prop a dinner plate on top so steam can circulate around it.

If you don’t have (or can’t spare) a cast-iron skillet, this can also be finished off in an 8x8” glass dish for baking.

Use store-bought pizza dough as the canvas for this spin on Alsatian pizza.

Red onions add sweetness and lend color to this chutney, but any onion will work.

Don’t rush the browning of the onions—it’s essential to the finished soup’s flavor.

This oxtail soup recipe is the ultimate dead-of-winter warmer.

Save any leftovers and tuck them into sandwiches or fish tacos.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

To ensure the snow-white color of this soup, don’t let the onions brown.

We love using farmers' market heirloom varieties in this tomato salad recipe.