3,510 onion recipes

Nutty rice loaf: a vegetarian baked loaf of brown rice, zucchini, walnuts, cheddar, and herbs. A meatloaf-style supper that's hearty, sliceable, and adapts to whatever's in the fridge.

Spicy vinegar marinade with red wine vinegar, juniper berries, cloves, bay leaves, rosemary, thyme, and basil. A bold aromatic marinade for lamb, chicken, and barbecue.

Pita pizza bites loaded with mushrooms, red onion, bell pepper, and melted mozzarella. Split, top, and bake in 20 minutes for a quick vegetarian appetizer.

Shepherdless pie with red lentils, pearl barley, carrots, and tomatoes under a cheesy mashed potato crust. A hearty vegetarian twist on the British classic.

Grilled grouper marinated in olive oil, lemon, and garlic, topped with a garlic beurre rouge sauce of tomatoes, green chilies, cilantro, and butter.

This extravagant salsa is the perfect conversation starter at dinner parties. Can be served with tortilla chips and on burgers.

Indian potato curry with baby potatoes, coconut cream, garam masala, and fresh chili, served with a spiced onion relish and cooling cucumber raita. A complete vegetarian feast.

Low-fat pasta with dry-sauteed vegetables in fat-free spaghetti sauce. Chunky onion, pepper, mushrooms, and zucchini over pasta with Parmesan. A quick vegetarian weeknight dinner.

Walleye fillets seared and simmered in a homemade red wine sauce with garlic, thyme, tomato puree, and capers. A French-inspired freshwater fish dinner ready in 45 minutes.

British pork belly and pig's kidney casserole slow-braised with celery, onion, orange zest, and rosemary, then chilled overnight for depth. Old-school nose-to-tail comfort food from the English kitchen.

Fiesta pasta with mostaccioli tossed in a taco-seasoned spaghetti sauce with kidney beans, bell peppers, and Monterey Jack cheese. A Mexican-Italian fusion one-pot weeknight dinner.

Moroccan stew simmers sweet potato, chickpeas, squash, and carrots in a warm blend of cumin, turmeric, cinnamon, and paprika, with raisins for a sweet-savory lift. A hearty vegan tagine-style stew over couscous.

Fresh mango salsa with red peppers, cilantro, and garlic pulsed in a food processor, then tossed over chilled rice vermicelli. A bright, no-cook summer pasta dish.

Sweet and sour Alaska salmon nuggets: broiled wild salmon chunks served with a pineapple-ginger dipping sauce. A fun twist on takeout using Pacific wild-caught fish.

Warm potato and tuna salad with boiled new potatoes tossed in a light tarragon vinegar and olive oil dressing with spring onions and parsley. A bright, mayo-free take on classic tuna salad.

Okra and tomatoes simmer with Vidalia onion, garlic, bay, and a kick of cayenne, served over creamy grits. Vegetarian Southern comfort food, naturally vegan and gluten-free.