Stuffed eggplant, tomatoes, zucchini, and, in this case, onions typically make their appearance on the table for special occasions in traditional Greek homes. Vidalia onions, if you can find them, are a bit flatter and sweeter than yellow onions, and they are perfect for stuffing. Just slice a bit off the top and a tad off the bottom, and you’ve got the perfect “cup” for holding something delicious. Serve these with a plate of tomatoes or a green salad.
Turn humble onions into this thrifty yet luxe pasta dinner.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Tender, juicy chicken skewers are possible in the oven—especially when roasted alongside spiced chickpeas and finished with fresh tomatoes and salty feta.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
You’ll want to put this creamy (but dairy-free) green sauce on everything and it’s particularly sublime under crispy-skinned salmon.