Recipes with onions

Ground chicken sloppy joes loaded with bell pepper, onion, and rice in a tangy sauce, piled on toasted buns. A lighter twist on the classic that kids devour.

Great for a summer barbeque. Malasian style chicken on bamboo skewers with satay sauce.

Homemade chicken-veal sausages seasoned with brandy-flamed garlic, coriander, and cloves. Ground with bacon for richness, then stuffed into casings, formed into patties, or wrapped and poached.

Oysters Lafitte: oysters on the half shell topped with crabmeat in dill cream and a tarragon béarnaise, broiled until golden. A French Quarter classic for the brave home cook.

Cajun-rubbed pork chops seared in a skillet and finished in the oven, topped with fresh pineapple salsa and lime juice. A tropical-spiced dinner ready in 30 minutes.

Cost-effective version of the classic British Shepherd's Pie.

Layered salmon pie is a French Canadian classic with salt pork, fresh salmon, potatoes, and onions tucked between flaky pastry crusts. Quebecois comfort food, baked low and slow.

Savory zucchini quick bread loaded with French fried onions, Parmesan and fresh basil. A no-yeast loaf that bakes up tender, herby, and toasts beautifully the next morning.

Pork tenderloin scallion wraps baked in a soy, honey, hoisin, garlic, and ginger sauce. Elegant bite-sized appetizers with Chinese-inspired flavors, ready in 30 minutes.

Lobster or shrimp fra diavolo in a spicy tomato sauce with red wine, hot peppers, garlic, and fresh herbs, tossed with pasta. Italian-American seafood at its boldest.

Pan haggis with liver, toasted pinhead oatmeal, suet, and onions steamed in a pudding basin for 3 hours. A traditional Scottish dish made without a stomach casing.

Broccoli and Bell Pepper Couscous with Scallions recipe

Badami Gosht: lamb marinated in saffron yogurt, braised with almond paste, coconut milk, cardamom, cinnamon, and cloves. A rich, aromatic Indian curry for special occasions.

Velvety pumpkin soup deepened with dried porcini and shiitake mushrooms, nutmeg, and a splash of mushroom soaking liquid. Vegan, low-fat, and packed with fall flavor.

German herring salad with marinated fillets, tart apples, and onions layered in a tangy sour cream and yogurt sauce. Chilled for five hours and finished with fresh dill.

Smooth carrot spread seasoned with dill, garlic, and miso, thickened with arrowroot. Vegetarian pate for crackers or veggie dipping.

Vegan red lentil loaf with brown rice, oats, carrots, and sage, served with a creamy red pepper sauce. A hearty plant-based main dish with protein-rich lentils and whole grains.

German Kalter Kartoffelsalat: cold potato salad dressed with vinegar, mustard, and dill seed. No mayo, the starchy potato water creates a creamy emulsion.

A trail-ready vegetable beef soup made with freeze-dried veggies, pasta shells, and Parmesan. Just add water at camp for a hot, filling bowl after a long hike.

Texas-style beef chili with cubed meat, toasted whole cumin, and six tablespoons of chili powder. No beans, no tomatoes, just beef, spice, and a slow 90-minute simmer.

Creamy New Mexican calabacitas with sauteed summer squash, corn, green chiles, and melted cheddar in a milky sauce. A comforting, traditional side dish that comes together in 40 minutes.

Five-alarm salsa made with tomato purée, green chilies, onion, garlic, and lime, then water-bath canned for shelf-stable pantry heat. Five ingredients, two pints, serious kick.

El Charro Barbacoa, shredded slow-simmered beef brisket (or eye of round) layered with roasted green chile, chile colorado salsa, green olives, tomatoes and jalapenos. Tucson-style barbacoa with bright, complex heat.

Grandma's chicken and dumpling soup with hand-made broth, cream of chicken and mushroom soups, vegetables, and feathery drop dumplings. A Midwestern comfort-food classic built for big gatherings.

Chilaquiles verdes with fried corn tortilla strips simmered in tangy salsa verde, topped with shredded chicken, sour cream, queso fresco, and raw onion. Classic Mexican breakfast.

Roast Leg of Lamb with Rhubarb Mint Chutney recipe

I always cook this recipe for breakfasts, my kids and husband, they all love it.

Crispy bread-cup croustades filled with baby shrimp in a Swiss cheese sauce with lemon zest and Worcestershire. Makes 3 to 4 dozen freezer-friendly party bites.

Warm Italian rice salad with crispy parmesan chicken, fresh asparagus, spinach, and walnuts tossed in tangy vinaigrette.

Start off your summer barbecues with this scrumptious Chinese-style pasta salad that your whole family will enjoy!

Try something different for dinner with this scrumptious dish that looks appealing and will satisfy your hunger!

New Mexico green chile pork stew: cubed pork browned in bacon drippings, simmered with two dozen roasted green chiles and fresh tomatoes. Stovetop or slow cooker, classic Southwest comfort.

This green-bean dish is outstanding. The green beans exude aromatic flavors and have an interesting chewy texture.

A simple and delicious baked beans side dish that can made with some help from your crockpot.

By adding extra fish such as a lobster per person this will become a meal instead of a soup.

Tender sea scallops simmered in garlicky tomato sauce with bell peppers and oregano, spooned over delicate angel hair for an easy seafood pasta in 25 minutes.

Cubed garlic bologna simmers in cumin-spiked tomatoes with sautéed onions for a savory, budget-friendly skillet meal. Comfort food simplicity.

Dan dan noodles in the saucy style: chewy noodles topped with a spicy stir-fried ground beef sauce built on hot bean paste, garlic, and ginger, with crisp bean sprouts and scallions. A fast, fiery Sichuan noodle bowl.

If you haven't tried tofu, then now is your chance with this succulent dish you are bound to love!

Champagne-braised chicken casserole layered with peas, baby carrots, new potatoes, and cream of mushroom soup. A showstopper one-dish dinner.

Greek garbanzo bean soup with kidney beans, tomato sauce, and vegetables sauteed in broth instead of oil. Half-pureed for a thick, hearty texture that's naturally low in fat.

Hearty West Indies pepper pot soup loaded with short ribs, stew beef, sweet potatoes, kale, spinach, and okra. A thick, meaty Caribbean stew that simmers into rich, layered comfort.

Jerk-rubbed pork loin stuffed with a tropical rice filling of crushed pineapple, ripe banana, dark rum, and Jarlsberg cheese. Caribbean flavors packed into every slice.

Simplicity means satisfaction, and satisfy is exactly what this tasty dish does.

Crunchy cabbage slaw with shredded carrot, green pepper, and currants in a tangy vinegar-mayo dressing with celery seed. Light, crisp, and better after a good chill.

Oklahoma-style brisket sandwiches braised until fork-tender, then baked in a ketchup-Worcestershire sauce spiked with instant coffee and brown sugar. Sliced thin and piled on buns.

Creamy chilled zucchini and leek soup with herbs, potatoes, and a splash of Worcestershire, pureed smooth and finished with heavy cream. A garden-fresh cold soup for warm weather.

Hearty no-bean beef chili built on 3 pounds of stewing beef, half a cup of chili powder, masa harina for body, and a secret weapon: a dash of Peychaud's bitters and nutmeg at the finish.