Scallion

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

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.

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

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

All that sour cream keeps these drop biscuits super moist and tender—they reheat well, even after sitting out for hours (pop back into 350° oven for 5 minutes).

This fresh take on tabbouleh eliminates the bulgur entirely and uses the golden seeds of millet instead, which give a nutty, cornlike taste to the salad. (Here's how to master millet). But it's really all about the green herbs: Feel free to add too many!

Give an hour to prepping these components, and thank yourself all week long.

Try these anywhere you’d use pickled onion, such as in grain or noodle bowls (like this one with ramen, escarole, and tofu), on roasted carrots, or on a cheese sandwich.

Bright and cooling, this side helps round out any meal—but especially one that packs a little heat.

Slicing the scallion greens and chile at an extreme diagonal makes for a pleasing presentation.

With its clean flavor and forgiving, crispable skin, black bass is…no trouble. (Sorry.) Dress it up with a versatile spicy relish.

This is also delicious with pretty spring onions; increase cooking time to 6 or 8 minutes.

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.

This two-technique solution—baking first, then finishing under the broiler—yields perfectly browned fish and tender vegetables.

If you don’t feel like making aioli, use prepared mayonnaise and season it with mustard and garlic.

A hearty thanks to Pamela Lau, the talented home cook (and mom of our former staff photographer, Alex Lau!) who generously shared her proportions for the dough, soup, and filling to help us create this recipe.

At Parachute in Chicago, this bacon-studded, potato-filled, cheesy sesame bread is served in 6" cast-iron pans; we adapted it to work in a 10".

A beautifully browned bird and seasonal vegetables cook in a single skillet for an effortless dinner. Swap in carrots, quartered onions, or tiny potatoes—anything goes.

Use your leftover turkey carcass to make the stock, and then use it in this riff on classic Japanese ramen.

This savory mixture lands somewhere between dip and spread but it's dead on delicious. Like a holiday cheeseball...minus the cheese.

Don't be shy about letting your onions get some char.

Onions are loaded with umami flavor, as are anchovies, mushrooms, and Worcestershire sauce. Together, they make this dip especially hard to resist.

Make sure you keep your grill at a steady medium-level heat; if it’s too hot, the chicken will char without cooking through.

Because it’s equally good at room temperature, this is a great make-ahead recipe for brunch or a lazy lunch.