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Fat asparagus stalks won’t fall through the grill grates—and they can char without becoming soft and stringy.
4.7
(4.67)
Quick
De Laurentiis uses Peroni, an Italian beer, for this 20-minute dish, but any light-bodied lager will work and make a perfect drink pairing as well.
4.5
(4.5)
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Charring whole scallions before whipping them into the butter gives this spread an irresistible sweet, smoky flavor.
5.0
(5)
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The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.
5.0
(5)
Easy
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.
5.0
(5)
Easy
Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.
5.0
(5)
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Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.
3.7
(3.67)
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Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.
4.0
(4.2)
Easy
The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.
4.0
(3.92)
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Blister leeks to transform the crunchy, spicy veggie into something soft and smoky.
5.0
(5)
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When matzo meets kimchi pancakes: a love story.
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When things in the crisper drawer aren’t looking so crisp anymore, make this soup.
5.0
(5)
Quick
Butter and sweet onions are all you need for these warm, flavor-packed sandwiches.
5.0
(5)
Easy
Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.
4.3
(4.25)
Quick
Make this once; sprinkle on salads all week long.
Easy
This rub works on just about any cut (in fact, it’s served on filet mignon at Mesa Grill), and the pan-to-oven method is foolproof.
4.3
(4.25)
Easy
The iceberg lettuce is sliced into rounds instead of angled wedges, exposing the entire surface to the blue cheese dressing and toppings.
5.0
(5)
Easy
Quick
Finishing this dish with coconut milk retains its sweet flavor.
5.0
(4.75)
Quick
Daikon is the winter vegetable you should be eating—peppery, crunchy, crisp.
5.0
(5)
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Hot tip: Super-fresh eggs are going to be harder to peel than the ones you’ll find at the grocery store.
5.0
(5)
Quick
There’s no creamy dip to hide behind here: Use the nicest spring vegetables and olive oil you can find.
5.0
(5)
Quick
The classic Pecorino and black pepper combination is delicious on way more than pasta. Try it on veg and rice, too.
4.0
(3.75)