Onion

To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you're good to go.

Yes, you can treat parsley as a salad green, as long as your bunch isn't woody. Sweet molasses and tart sumac make it vibrant.

Because of the brothy marinade, the skin won't get as crisp as with other roast chickens, but the flesh will be so tender, you'll want to eat it with your hands.

Sugared, roasted lemons are edible from rind to flesh and give this salsa-like mix a bracing jolt of sourness.

Grilling the tomatoes concentrates their flavor slightly while still leaving them fresh enough to make a light, juicy sauce. Studded with cubes of fresh mozzarella, this dish is a summery crowd-pleaser.

Mixing sorrel with spinach makes an outstanding spanakopita, but the combination is nothing new. The Greeks have been doing it for a long time and it makes a lot of sense. The distinctive tang of sorrel not only replaces the lemon juice often found in spinach fillings for spanakopita, but it also balances the brininess of the feta.

Our grilled version of panzanella boasts sweet-and-sour flavors and gets even better as it sits.

Toss together just before serving to prevent wilting.

Chef Eli Kulp's upgrade on the classic egg sandwich, which he dubs The Hickory Town, is named after the historical handle for Lancaster, PA. You'll have extra gherkin mayo leftover—save it for your next sandwich.

You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.

Any combination of flame-kissed veggies brushed and tossed with this easy vinaigrette makes a deliciously smoky side.

Radishes make a crunchy salsa for these–or any other taco you're serving this summer.

Not in a carnivorous mood? Just opt for large peeled shrimp instead of beef and cut the cooking time by a couple of minutes.

Perfecting this recipe required a mother-daughter collaboration. My mom started it off by cutting the kernels off the cobs, simmering the corncobs in the stock, and then scraping the cobs to capture every ounce of delicious corn flavor. Her friend Darryle Pollack taught her the trick of including potatoes and blending part of the soup to thicken it. I added warming spices like paprika and cayenne pepper to complement the sweetness of the summer corn and topped it with charred red bell peppers. Together we created a perfect soup. —Marea

The key to crispy nachos is to limit the number of ingredients that go into the oven with the chips. These start with three essential ingredients: a dollop of homemade pinto bean dip, sliced jalapeños, and plenty of grated cheddar.

Savory, slow-cooked turkey and crispy skin are enhanced by a smoky pasilla purée and a sweet and tangy peach salsa in these Southern-inspired tacos.