Author: Einat Admony
First dredged in buttermilk and flour, these red onion rings are fried until crisp in nutter brown butter.
Author: Alison Roman
Author: Lora Zarubin
Author: Richard Sandoval
Author: Terry Conlan
Author: Tasha de Serio
You may not mistake these jammy-crisp, slow-cooked onions for bacon, but they are truly exceptional as a stand-in, giving a huge blast of umami to create a truly satisfying breakfast sandwich.
Author: Chris Morocco
Elevating the humble onion: Roasting them in their skins retains their natural sugars, and they get meltingly soft without disintegrating.
Author: Andrew Tarlow
Author: Emily Connor
This sheet-pan sausage dinner is here for you when doing a pile of dishes isn't on your to-do list.
Author: Claire Saffitz
Author: Anna Getty
These quick, flavorful biscuits with a touch of cornmeal are perfect for Thanksgiving.
Author: Bon Appétit Test Kitchen
Author: Bruce Aidells
Author: Aviva Goldfarb
These crispy zucchini fritters take inspiration from the Bengali onion snack piyaju. Soaked and blended red lentils make up the batter, which is spiked with turmeric and chile powder.
Author: Sohla El-Waylly
Author: Christine Keff
Spoon some aioli on a piece of toast, dunk it in the broth, and eat it along with the mussels. Repeat.
Author: Dawn Perry
Author: Jennifer Iserloh
Author: Wendy Giman
Author: Paul Grimes
Author: Shelley Wiseman
Author: Suzanne Solberg
Author: Beverly Gannon
Author: Ian Knauer
Here's a familiar Indian takeout staple-saag paneer-but with the ingenious substitution of large cubes of feta for paneer.
Author: Priya Krishna