3,441 onion recipes

Whole roasted turkey stuffed with wild rice, brandy-soaked apricots, and rosemary, basted in garlic-herb butter. A stunning holiday centerpiece that feeds 10.

Slow-braised pork belly and kidneys with orange zest, celery, garlic, and rosemary, made a day ahead so the surface fat lifts off cleanly. Old-school British casserole craft.

Vegetarian lentil stew simmered with carrots, celery, garlic, thyme, and bay leaf, finished with red wine and plum tomatoes. A hearty, high-fiber one-pot meal with no added fat.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

A unique and delicious bulgur recipe made with sweet bell peppers and zucchini.

Hearty burgundy spaghetti sauce with red wine, stewed tomatoes, tomato paste, green pepper, basil, and oregano. A meatless pasta sauce with rich, wine-deepened tomato flavor.

A vegan Spanish tortilla made with blended tofu, potato, tomato, green pepper, and turmeric for that golden egg color. Egg-free, protein-rich, and ready in 30 minutes.

Boneless turkey simmered with new potatoes, corn, tomatoes, and green pepper in a herb-seasoned broth. This hearty Vermont stew is fall comfort in a bowl.

Cucumber yogurt sauce with shredded cucumber, dill, scallions, and a splash of vinegar. A cool, tangy tzatziki-style dip that pairs with grilled meats, pita, or appetizers.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Mushrooms à la Grecque: mushrooms simmered in tomato, coriander seeds, bay, and garlic. A classic French-style braise served chilled as part of a meze or hot as a vegetarian side.

Philadelphia pepper pot is the legendary Revolutionary War-era soup of tripe, calves feet, red pepper, herbs, and potatoes. A heritage colonial stew that fed Washington's army at Valley Forge.

Fresh papaya salsa with red chili, mint, lime juice, and red bell pepper. A tropical, no-cook salsa with sweet heat. Pairs with grilled fish, tacos, and chips.

Marinated flank steak grilled over hot coals after a 4-hour soak in a ketchup, Worcestershire, brown sugar, and garlic marinade. Sliced thin against the grain for maximum tenderness.

A hearty soup that can pretty much go with anything else you serve for lunch or dinner.

Boiled speckled trout poached in a fragrant court bouillon of cloves, allspice, thyme, bay leaf, and dried red pepper. A heritage Louisiana recipe served with drawn butter.