Red Onion

Burying ribeye steaks in blue cheese overnight mimics the flavorful effects of dry aging with a lot less time and effort than goes into the real thing.

Lamb burgers are a great way to switch up burger night at home. Change is good, y’all! Lamb has more of an earthy, gamey flavor than beef, and it’s completely delicious paired with creamy goat cheese and deeply caramelized onions. If your burger night needs a little relief from the same old same old, give these a go.

Recipe courtesy of Bon Appétit Executive Chef Mary Nolan

The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.

Cumin and turmeric give this 30-minute vegetarian stew smoky, warming flavor and vibrant, soul-satisfying color.

It's all about the contrast in flavors, textures, and colors in this hearty winter side.

Transform the last of your Thanksgiving leftovers into this irresistible pizza, with mashed potatoes taking the place of tomato sauce.

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

Marinate chicken breast cubes and vegetables in a blend of garlic, fresh dill, lemon, and olive oil for super-juicy, flavorful grilled skewers.

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

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

Toasting the seeds and nuts in oil forms the base of a complex vinaigrette for simple roasted vegetables.

Recipe courtesy of Bon Appetit Executive Chef Mary Nolan

When I traveled to Sicily, I must have eaten no fewer than ten versions of eggplant caponata, and I never got sick of it! I also learned about the agrodolce—or sweet and sour—flavor profile that's so predominant in this dish, and in lots of Sicilian cuisine. My version of caponata is really flexible—serve it with crostini as a make-ahead appetizer, or even as a side dish. The addition of the briny capers, anchovies, and acidic vinegar help cure the eggplant and other veggies, so this dish only gets better in a tightly sealed container in the fridge, where it will last for up to a week.

Beets are typically prepared with sweet and sour flavors. In this recipe, roasting brings out the sweetness and a balsamic glaze adds the piquant notes.

A quick blanch helps take away the bitterness in the kale for the pesto. A bit of lemon brightens it up and help the pesto retain its bright, green color.

The quick route to awesome crispy chicken sandwiches: pound the chicken, dredge in panko, cook just a few minutes, and pair with a vinegary slaw.

This recipe combines your favorite bagel toppers with an acidic snap of pickled green tomatoes.