Onion

For this vegetarian main, crispy-sweet red onions roast alongside the squash for a finishing dose of flavor and texture.

Starting your grilled cheese (slathered in mayo, obviously) in a cold nonstick skillet, then slowly and gently heating it up is the trick to achieving evenly golden brown, supremely crisp exteriors, with molten cheesy interiors.

An understated slaw that gives us what we want: crunch and bright acidity.

A simple slaw that pairs well with meaty summer mains.

The answer will bring tears to your eyes.

This recipe was an excuse to combine our favorite potato chip flavor with the creamy, salty "salad" of our dreams. To hammer that home, the whole dish is topped with crumbled sour cream and onion potato chips.

To get the most flavor out of this open-faced breakfast sandwich, look for spring onions with round bulbs and very tender dark green stalks.

Skirt steak is our favorite choice when grilling for a crowd for two reasons: it feeds many and cooks in a jiffy.

If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.

Say it with us: No more squishy, bland summer squash!

Flank steak is flavorful but quite lean. To make sure it's as tender and juicy as possible, be careful not to overcook it (medium-rare is best) and be absolutely certain you’re slicing against the grain.

A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

Our best tip for cooking fish for a crowd? Slow-roast a single large fish fillet instead of making several small ones—it ensures that the fish is buttery and delicious.

Onions, garlic, oil, wine, and salt are all it takes to make a rich vegan broth that still evokes the classic version.

We call this soup French-ish because it’s not fancy or fussy, but it can be vegan if you wish.

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp.

Use a little extra time on a Sunday to make a meal with built-in leftovers and you’ll have the foundation for lunches during the week.

Fresh fennel adds crunch against thinly sliced steak and pillowy focaccia.

Browning the onions and using mushrooms gives this stock a deep golden brown color and plenty of structure and savory flavors.

Letting the dough proof in the fridge will extend the rising process, resulting in a more tender and flavorful crust.

It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.