Onion

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.

This caponata can be served warm or at room temperature. This recipe makes for a great appetizer—spread on toasted baguette slices.

For a little less heat, omit the chiles or mustard seeds in this sautéed spinach recipe.

Baby turnips and the season's first onions are some of the BA Test Kitchen's favorite spring ingredients.

New potatoes are freshly dug and have tender skins; wash them gently so that they don't tear. If they're hard to find, any small potato or fingerling variety will work.

Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.

This version of an egg sandwich, from Austin's Noble Sandwich Co., uses quick-pickled onions (proof that pickles make everything taste better), Sriracha mayonnaise to bring the heat (a dash of hot sauce would also do the drink), and arugula for brightness and bite.

Onions become meltingly soft and improbably delicious after dry roasting.

For this braised chicken recipe, balsamic vinegar adds the sweetness needed to balance the sharp flavor of red wine vinegar.

Don't bother peeling the onions; their skins add a nice, rich brown color to this vegetable stock. If you'd like, remove the skins for use in dishes when a lighter color is preferred, such as in risotto or cream sauces.

Chicken wings are great for stock. They're flavor-making powerhouses of bones, meat, and skin and are easy to find. Some supermarkets sell backbones and carcasses; feel free to use them toward (or instead of) the four-pound total.

Russets are ideal for this latke recipe. Their high starch content means you won't need flour to bind the pancakes.

Peas and onions are a classic holiday duo. Relying on frozen ones, along with a quick béchamel, is a smart move on a busy day of cooking.