Onion

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

These flavorful marinated onions also make a great condiment for grilled steak.

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

This ingenious way to prepare sweet potatoes will make you take back every bad word you ever said about them. This recipe is from Lord Stanley, one of the Hot 10, America's Best New Restaurants 2016.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

Like the stuff your parents used to make—but better.

We’ve included Gyngell’s recipe for pizza dough, but if you prefer to use store-bought, we promise not to tell.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

Make sure to cut the onions and peppers into big pieces so that they don’t fall through the grill grates.

Japanese shichimi togarashi is a blend of seven seasonings including chile, orange zest, and sesame seeds that can be found at Asian grocers.

Be patient with these; they need to stay over indirect heat the whole time to minimize flare-ups. If you try to rush them, they’ll burn to a crisp.

A cooling and crunchy green version of the typical tomato-based salsa.

It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.

If you don’t want to invest in a sizzle platter, you can also make this recipe using a rimmed baking sheet.

Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.

Charring whole scallions before whipping them into the butter gives this spread an irresistible sweet, smoky flavor.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.