Onion

Making risotto in an electric pressure cooker means no stirring and no ladling of stock one cup at a time. Just get it going on high pressure, walk away, and make a drink.

This simple, large batch of seasoned black beans can be frozen, refrigerated, and repurposed in endless ways for easy, family-friendly meals.

The textured sweet-and-sour condiment (agrodolce) would also be excellent spooned over vegetables or chicken or tossed with cooked grains.

Macerating red onions in balsamic vinegar with a big pinch of sugar helps soften the onions and sweetens them right up.

These perfectly crisp empanadas are stuffed with juicy, buttery shrimp that’s seasoned with cilantro and lemon zest. You can make the dough two days ahead so you’re ready to fry them up on New Year’s Eve.

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings. If you can't find ramps, use thin scallions.

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

This is a wonderful dip with a subtle flavor of caramelized onion and saffron and a silky texture offset by the lovely crunch of the walnut garnish.

I was determined to recreate gourmet-quality steak at home. After researching and testing multiple methods, I finally found one that gives the seared-to-perfection surface and medium-rare pink center.

This technique is nothing short of amazing—even if you're finicky about your pickles.

Part of what makes this salad so great is the dynamic textures; the cracker-like baked lavash croutons and the crunchy cucumbers and radishes contrast with the creamy feta and soft herbs.

This dish is my mother's interpretation of a meal we had at a friend’s birthday party when we were young. We came home raving about it and had to try making it for ourselves!

This juxtaposition of Indian cuisine with the classic American burger works incredibly well. It’s a fantastic fusion of flavors that are really big and satisfying, and you can play with really interesting toppings; or make smaller bhaji bites and serve them with curry.

Spicy sausage, farro, and leeks simmer with white wine and herbs. A scattering of fresh radishes and scallions makes this simple dinner feel fresh and springy.

Make a batch of grains on Sunday and you're within striking distance of a winning dinner on any weeknight (and lunch al desko for days). Case in point: This easy stir-fry, which, when combined with the trusty #putaneggonit, is irresistible. We use kimchi juice to finish; it keeps the grains moist and gives the dish a kick.

Meet posole, one of the tastiest, prettiest, one-pot dishes on earth. Make ahead and all that's left to do is ice some beers and set out all the toppings.

Larb will not only fill your belly, it will teach you how to balance sweet, sour, salty, spicy, funky, and umami flavors. Larb hails from Laos and gets its addictiveness from the way it stitches together ground meat and crunchy, juicy textures. When you get the balance right, this dish sings, each bite creating a craving for more.

Shaping meatballs into perfect spheres is too fussy for a weeknight meal. Instead, drop dollops of spiced ground chicken onto a sheet pan and roast with carrots until both are golden brown.