Red Onion

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.

Fluffy, sweet Hawaiian rolls layered with melted cheese and spicy-sweet seeni sambol are the perfect crowd-pleasing snack.

Make a batch of these easy pickled onions, then use them all week long on everything you eat.

Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

Reinvigorate your classic wine-braised chicken by swapping out a standard white wine for a zippy orange varietal sweetened with orange juice.

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

This recipe produces shatteringly crisp tempura each and every time.

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

When is a hamburger a sandwich? When it’s stacked with a fried egg, pickled red onions, and special sauce, between two buttered pieces of white bread.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

White? Sweet? Spanish? Which type of onion is the right one to use for what? Allow us to explain.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

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

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.

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

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

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

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.