1,575 petele recipes

To highlight the onion's diversity, below are four recipes, each with a different type of onion, and a different cooking technique, (one not cooked at all).

Flaky phyllo pastry wrapped around sweet-savory cabbage filling with apples, dates, and tangy mustard sour cream for an elegant vegetarian main or show-stopping side dish.

French-style apple crisp layered with fresh mint and cinnamon, baked until golden with a crumbly egg-based topping for a rustic dessert that's lighter than traditional pie.

Scalloped potatoes layered with ham, onions, and creamy milk sauce get topped with buttery breadcrumbs for a cozy one-dish dinner that's perfect for using up leftover ham.

This fresh fig ice cream will for sure cool you down while satisfy your palate on a hot summer day with silky and rich taste and chunks of delicious figs.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

Avocado Relish from Mesa Grill combines diced avocado, jalapeño, red onion, fresh lime juice, and cilantro in a 5-minute no-cook condiment. Chunky, bright, and perfect alongside grilled fish or tacos.

Minted veggie dip blends non-fat yogurt, light sour cream, fresh cucumber, garlic, and chopped mint into a cool, creamy dip for raw vegetables. Light, refreshing, and low-fat.

False Fish is a clever vegetarian dish of rice and red lentils pressed overnight, sliced, breaded, and pan-fried golden to mimic crispy fish steaks. Serve with parsley sauce.

Warm turkey and sweet potato salad tossed in a creamy tarragon mustard dressing with peppery watercress and butter lettuce. A hearty, satisfying way to use leftover turkey.

Chicken tandoori drumsticks marinated in a spiced yogurt sauce with cumin, coriander, turmeric, and fresh ginger, then broiled until charred and cooked through.

Crispy on the outside and fluffy on the inside. Kids love them.

Cumin-crusted chicken breasts seared in cast iron, sliced over a fresh tomato, cucumber, and jalapeno salad with a warm red wine vinegar dressing. A high-protein, low-fat dinner in 40 minutes.

No-mayo Tuscan potato salad dressed with olive oil, balsamic vinegar, garlic, and fresh herbs. Served at room temperature, this light Italian side dish is a refreshing swap for heavy picnic potato salads.

Sliced tomatoes, cucumbers, and onions marinated in a simple sweet vinegar dressing. Five minutes of prep, an hour in the fridge, and you've got a cool, crunchy summer side dish.

A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.