10,000 onion recipes

Cowboy chili with ground beef, pinto beans, stewed tomatoes, beef stock, and a classic chili-cumin-oregano spice trio. A no-frills cattle drive bowl, cooked low and slow.

Cheesy pull-apart bread made with refrigerator biscuits, cheddar, bacon bits, peppers, and pimentos. A 20-minute crowd-pleasing appetizer or side.

Saffron-infused rice tossed with smoky chorizo, sweet peppers, and fresh coriander. This crowd-sized paella salad feeds 12 and travels beautifully to potlucks and cookouts.

Homemade white vegetable stock simmered with celery, carrots, leeks, mushrooms, garlic, and white wine. A versatile vegan base for soups, risottos, and sauces that's clean-tasting and full of depth.

Melty cheese dip with green chilies, fresh tomato, and a kick of hot sauce, ready in under 5 minutes using the microwave. Grab your chips and dig in.

Triple-cheese ball rolled in toasted almonds and fresh parsley. Cream cheese, sharp cheddar, and cold pack cheese blended into a rich, nutty party appetizer.

Try this new tasty rendition of Sloppy Joes' that will have everyone licking their lips and maybe even their bowl!

No-cook cucumber avocado salad with lime, chili pepper, and red bell pepper. Paper-thin cucumber slices with creamy avocado and a spicy citrus kick.

Korean-style BBQ short ribs marinated in soy sauce, sugar, sesame oil, and crushed garlic, then grilled over charcoal until caramelized and tender. A classic bulgogi that feeds 6.

Grilled grouper marinated in tequila, triple sec, and lime juice, served with fresh tomato-jalapeno salsa. A margarita-inspired fish dish straight off the grill.

Creamy curried ham and turkey in a roux-based sauce served over toast or biscuits. Freezer-friendly comfort food that reheats beautifully from frozen in one hour.

Lobster, clams, mussels, shrimp, corn, and potatoes steam together in white wine over onions and garlic for a one-pot New England clambake that brings the beach feast indoors in 30 minutes.

Excellent recipe. The turkey comes out juicy and moist.

A refined chili-corn sauce built on seared beef, vermouth, reduced veal stock, and cream with fresh corn kernels. Restaurant-caliber technique for elevating grilled meats, roasted poultry, or pan-seared fish.

Chicken Veronique sautés boneless breasts in butter with mushrooms, scallions, and white wine, then finishes in a silky cream sauce studded with seedless grapes. A classic French bistro dish that feels fancy but cooks in one skillet.

Mexican shrimp in chipotle sauce with broiled tomatoes, white wine, and lime-marinated shrimp. Smoky-spicy seafood main from the kitchens of central Mexico.