Onion

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.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

Spicy Sichuan pepper will leave your lips buzzing. Use any leftover chili oil from this sesame noodles recipe in dressings or marinades.

Although the recipe calls for chicken, you can serve this nutrient-dense cabbage slaw with any protein you like.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.

This is the time of year to try all different kinds of garlic--spring garlic, young garlic with unformed cloves, garlic scapes. Use any of them in this vegetable-packed egg drop soup recipe.

Onion flavor is layered in this dish: The greens have a brightness to balance the bulbs' sweetness, the cooking liquid becomes a butter sauce, and fresh chives deliver a high note to finish.