6,766 onion recipes

Sweet-sour barbecued ribs with a honey-ketchup glaze, Worcestershire, and lemon juice. Charcoal-grilled back ribs basted with a sticky, tangy homemade sauce.

Pork loin and carrots stir-fried with fresh ginger, hot chilies, and Thai fish sauce over screaming high heat. A 20-minute weeknight dinner with serious wok flavor.

Galliano barbecued pork ribs parboiled to fall-off-the-bone tender, then basted with a hickory barbecue sauce spiked with anise-vanilla Galliano liqueur. The boozy Italian twist that takes weeknight ribs from ordinary to memorable.

This quick and tantalizing chicken stock is the perfect starter for soups and gravy.

Creamy curry dip made with mayonnaise, curry powder, Worcestershire sauce, and chopped scallions. A quick no-cook party dip for fresh vegetables that improves after chilling.

Pressure-canned white beans with ham hocks, brown sugar, chili sauce, and mustard. A classic batch canning recipe that fills your pantry with smoky, sweet baked-style beans.

Wild game sauerbraten made with elk or deer marinated 48 hours in vinegar with cloves, bay leaves, and peppercorns, then braised and served with tangy gravy.

Vegetarian split pea soup with potatoes, carrots, celery, and a touch of Worcestershire. Slow-simmered for hours, then partially blended for the ideal thick-and-chunky texture.

Pease porridge is a traditional British split pea soup simmered with a ham bone, turnip, potato, celery, and fresh herb sprigs. A thick, hearty potage that's been warming kitchens for centuries.

Fresh cucumber rounds hollowed out and filled with roasted eggplant paté blended with almonds, garlic, and parsley. A cool, elegant vegetarian appetizer that looks as good as it tastes.

A trail-worthy chili made from beef jerky, chili powder, cumin seeds, and oregano simmered low and slow until the jerky rehydrates and turns tender. No fresh meat or refrigeration needed.

Vegetarian chili con corn simmers dried kidney beans with tomato sauce, sweet corn, and a smoky chili-cumin kick. Served over rice for a budget-friendly, protein-packed weeknight bowl.

Yogurt-marinated cumin chicken with turmeric, coriander, and green chile. Indian-style baked chicken that turns weeknight bird into something fragrant and tender. Serve over rice.

Retro molded tuna salad with black olives, hard-boiled eggs, toasted almonds, and a creamy lemon-spiked mayo-sour cream dressing set with gelatin. A stunning cold lunch or party centerpiece.

Slow-simmered venison tongue with bay leaves, cloves, and red pepper flakes. A nose-to-tail wild game classic served hot with wine sauce or cold and sliced thin.

Harvest broth with lamb neck simmered for three hours with fresh peas, broad beans, turnip, carrot, and cauliflower. A traditional British-style lamb and vegetable soup.