Onion

What happens when you cook with a lot of oil? Magic. Because oil conducts heat much more efficiently than air, foods that are confited in it, like these chicken thighs, come out incredibly moist and infused with the oil’s flavor.

When you can't decide between chicken or sausage and peppers—so you have both.

It's sort of like taking a trip to the south of France on your lunch break.

Chicken breasts, you've been redeemed.

And yeah, I had a favorite.

Red onions quick-pickled in apple cider vinegar will save your grain bowls, breakfast tacos, and more.

Pasta. Eggs. Soups. They're all very good friends of caramelized onions.

Rule for straightforward summer grilling: Pair rich, smoky charred meats with crisp, acidic vegetables. This helps refresh the palate between bites.

This simple tuna tartare is your entry point for eating raw fish.

Is it still pasta salad if it’s not swimming in mayo? Why, yes it is.

Easy, flavorful, and healthy. A poached chicken miracle!

The chicken salad sandwich can be sexy. You just have to get some potato chips involved.

This recipe makes two white pizzas, but it can be easily halved.

The secret to flaky scallion pancakes isn’t a long ingredient list. It’s in the rolling and coiling, which takes practice.

They're called kremmudokeftedes.

Also known as kremmudokeftedes.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

File under: Breakfast for Dinner.

"I don’t remember when I started making it, it's just like breathing to me."

Take the guesswork out of changing up your alliums.

This recipe is super-versatile: Use any sturdy root vegetable, such as carrots, turnips, celery root, or beets. If you don’t have a spiralizer, simply cut the zucchini and cucumber into thin matchsticks.

You’ve heard it before: You can’t rush a good braise. Take your time browning the chicken and mushrooms and building the velvety sauce for this coq au vin recipe.