Onion

Shrimp are quick to cook, but still manage to feel rather special. This recipe borrows spices from the southern shores of India; I tasted a dish similar to this when I was learning about the local cuisine. At first, you get pure heat from the chiles; when it subsides, you're left with delicate and delicious flavors. Here, I have toned down the chiles and added some background warmth by using fresh ginger instead. I’ve used tiger shrimp and removed most of the shell, apart from the tail. I prefer to leave the tail on, as it means that you have something to hold on to when biting into the shrimp, but you can take the entire shell off if you prefer. Just make sure the shrimp are raw and that they have been deveined.

This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes that do not call for it specifically, it can often be added. Basil brings a freshness to this version; you can also add thyme. In Haiti, a mortar and pestle is used to mash the ingredients together, but a food processor or blender makes it come together much faster. Make a big batch and use it to season meats, soups, rice, and more.

In this hearty, velvety stew, chicken slowly braises in red wine with bacon, mushrooms, and a touch of enriching cocoa powder.

When great dips get together, it’s magic. This recipe boasts all the beauty of a creamy onion dip with the irresistible appeal of queso.

You’ve heard it said that the best spaghetti sauces are simmered all afternoon. If that’s true, why not let the slow cooker do the cooking for you? This sauce takes 5 minutes to make and is loaded with vitamins. Make a double batch and freeze half for another day.

Spoon warm gravy, crumbled chorizo, and assorted toppings (avocado not optional) over a skillet of piping hot biscuits for a South–meets–Southwest dinner experience.

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

Brushing the underside of the dough with egg wash for this pot pie recipe creates an airtight seal so that steam will push the pastry lids into a dramatic dome during baking.

After a day of power-eating, all we want is this palate cleanser. It has tons of spice, zing, freshness—and vegetables that still have some crunch.

Smoked almonds and black olives are our suggestions for this appetizer, but use any nut or olive that you like.

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

Probably the biggest, most versatile recipe I've ever written and it's become a model for my master-recipe formula. Here six basic components are completely transformed with simple substitutions into 18 totally different dishes.

Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.

Sticky rice is worth using for this porridge-y, comforting chicken soup recipe; it releases lots of creamy starches and helps builds nice body as it cooks.