Red Onion

The most delicious solution to summer squash fatigue.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

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.

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.

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

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.

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

Chicken breasts, you've been redeemed.

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

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

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

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

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.

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

The bean purée may thicken when chilled. Loosen it back up with a splash or two of water or stock.

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Somewhere between a condiment and a side; this would be great spooned right onto a burger.

Because it’s so delicate, the flesh can break down when marinated first, sometimes causing the fish to fall apart. A post-grill bath delivers flavor without compromising texture. Learn how it's done here.

Start with very cold cream and keep it chilled between whipping and serving.

Bright, herbal, and sharp, this comically simple condiment is just what you want alongside braised meat.