Vegetable

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.

You can make the dough, you can buy the dough, or you can simply assemble these same toppings on slices of toasted country-style bread.

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.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.

Soaking the onion slices in ice water rids them of their sulfury smell and firms them up.

Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.

"Curry" rhymes with "hurry" for a reason. A few shortcut ingredients yield a gently spiced, deep-flavored sauce that’s ready in under an hour.

A tangy and nutty rice salad to serve with broiled fish, pan-roasted pork chops, or roast turkey.

When things in the crisper drawer aren’t looking so crisp anymore, make this soup.

Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.

If it grows together, it goes together: Sweet and sour from the rhubarb and herbaceous from the fennel, this drink is pure harmony.

Roast or grill ramps (technically a wild leek) to bring out their fragrant garlic notes.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

This dough will yield enough to make four large flatbreads or eight smaller ones.

The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.

We’ve rounded up the week’s most eye-catching food stories so you can stay relevant *and* exceptionally handsome.

Family recipes are the best kind of heirlooms—this spicy Italian sausage and bean soup from one of our readers proves why.

You could use other greens, like kale or collard greens—just be sure to cook them in the soup for 5 minutes before serving, since they’re more hearty than the spinach.

Meet Shelly West, our Readers' Choice Week winner for best vegetarian main dish.

Adding ground pistachios creates a substantial dough that complements the leeks for these galettes.