Onion

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

A no-cook summer salad with a lemony, garlicky dressing. And salami.

Meet my new favorite potato chip plunge pool.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

First you get excited because: hanger steak. And then you taste that scallion sauce...

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

Catch me putting them on everything I make until June. (And probably after, TBH.)

Andy Baraghani shares his dad's classic recipe.

We love quick pickles on sandwiches because they add acidity and crunch—and you don't have to be someone who's "into canning" to make your own.

Ain't no party like a sandwich party.

These sweet and very tangy neon pickles pair best with grilled meats, stews, and braises.

Whether it’s part of a Japanese breakfast or a classic bagel spread, smoked fish is never a bad idea.

We swapped the red sauce for crisp lettuce tossed in a bracing dressing—and we’re into it.

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

The noodles are just a vessel for this savory, gingery, simple weeknight sauce. Double the batch, and you’ll always have a way to brighten up simple grilled or pan-roasted chops, roasted veggies, or grain bowls.

If you trimmed any excess fat off the steaks, render it slowly over medium heat and use in place of the oil.

Stop scorching your steak and burning toasted nuts. Sometimes you need to take things nice and slow.

It's all kind of confusing. We break it down.

A hearty, healthy recipe that’s halfway done before you even start cooking.