Red Onion

The broiled onion needs to be really black, all the way through, so that it’s dry enough to turn into powder to mix in this compound butter from Rose's Luxury. Things get smoky—open a window first!

Rose's Luxury chef Aaron Silverman combined his buttermilk biscuit recipe with his sous chef’s to create what he says are “the best biscuits I’ve ever tasted.”

We know, this pork dish from Rose's Luxury sounds nuts. It’s meant to be mixed together so you get some garlicky pork, floral lychees, sweet coconut, sharp onions, and crisp salty accents in each bite.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

The peppers will go from softened to mushy if they sit too long; you want to serve them with some bite left.

Thinly sliced–but not too thin. Pickling will soften the onions, so cut them with just enough thickness to make them hold up.

If you have a metal loaf pan, use it; it will conduct cold more efficiently than glass, reducing the time it takes to freeze this mixture.

Red onions add sweetness and lend color to this chutney, but any onion will work.

Save any leftovers and tuck them into sandwiches or fish tacos.

Feel free to use cooked bulgur, barley, or couscous instead of quinoa.

To ensure the snow-white color of this soup, don’t let the onions brown.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.

Using bundled herbs to baste meat as it cooks is an Adam Perry Lang signature, as in this skirt steak recipe. The steaks pick up flavor from the aromatic oils in the sturdy herbs, not to mention the garlic-infused butter they're brushed with.