6,766 onion recipes

Black-eyed pea and crab salad with bacon, roasted peppers, and fresh herbs in a bright vinaigrette. A Stephan Pyles-style Southwestern recipe served on gorditas or crisp tortillas.

An easy yet tasty black bean salad that has corn, cherry tomatoes, sweet red bell peppers and pumpin seeds, is tossed with a light and refreshing vinaigrette.

Jalapeno chicken fajitas with lime-garlic marinated chicken breast, pepper jack cheese, and fresh toppings in warm flour tortillas. Simple marinade, big Tex-Mex flavor.

Ginger chicken broth soup with vermicelli, cilantro, and scallions finished with fresh lemon. A light, aromatic bowl ready in 20 minutes.

Slow-simmered black bean soup with smoky ham hocks, bell peppers, and a whole sour orange for a subtle citrus depth. Thickened with browned flour for a rich, velvety bowl of Southern comfort.

Fresh Indonesian relish with lime, tomatoes, onions, basil, and chili peppers. This bright, no-cook condiment takes 15 minutes to prep and develops incredible flavor as it sits.

Caribbean rice and black bean casserole: stewed tomatoes, oregano, turmeric, and garlic simmered with instant brown rice and black beans. One-pot vegetarian dinner in 30 minutes.

Light and creamy tuna mousse blended with cottage cheese, tomato sauce, and fat-free mayo, set in a gelatin mold with crunchy celery and onion. An elegant low-fat appetizer or lunch.

Old-school Italian-American spaghetti sauce simmered for hours with whole plum tomatoes, garlic, oregano, and bay leaf. Drop your meatballs in during the last hour and let Sunday dinner take care of itself.

Cantonese-style oven-steamed flounder (or red snapper) with ginger, scallions, soy sauce, and sesame oil. A light, clean Chinese fish recipe that uses the oven instead of a steamer and comes together in under an hour.

Eggplant matzo mina layers broiled eggplant, softened matzo, homemade tomato sauce, and soy mozzarella into a Passover-friendly vegetarian casserole baked until bubbly.

Hollowed tomatillos stuffed with cheddar, cream cheese, corn, and ground red chile. A no-cook Mexican-inspired appetizer you can prep ahead and serve cold.

Room temperature pasta primavera with green and white fettuccine, prosciutto, snow peas, and a raspberry vinegar dressing. Finished with Parmesan and citrus zest.

Khatte Channe, a tangy North Indian chickpea curry with tamarind, garam masala, cumin, and slow-fried onions. Vegetarian and full of sour-spicy depth. Serve with poori.

Ham and potato chowder with corn, green peppers, and a creamy flour-thickened milk broth. A hearty stovetop soup that uses leftover ham and pantry staples.

Gourmet seasoning salt blends salt with dry mustard, oregano, marjoram, thyme, curry powder, garlic, celery seed, and dill. An all-purpose herb salt for everyday cooking.