This is a delicious side for any grilled meat or fish. The onions are sweet and grilling them brings out a creamy delicious favor. Cipollini onions have a paper-thin skin. Some people prefer to leave it...
Author: FrackFamily5 CA->CT
Author: Cynthia Thomas
Author: Beatriz Llamas
Author: Roberto Santibañez
Author: Melissa Roberts
Author: Ruth Cousineau
Author: Joyce LaFray
Author: Charlie Jones
Author: Lisa Ferro
Author: Lillian Chou
This blend of onions, scallions, garlic, parsley, bell peppers, and other spices is the foundation for most Haitian dishes, and many Haitians have it in their refrigerator at all times. Even in recipes...
Author: Nadege Fleurimond
This play on ossobuco forgoes veal for the dark meat of turkey legs. A vibrant gremolata made from lemon and orange zest and fresh parsley offsets the richness of the meat.
Author: David Burke
Topping fried bread with brothy mussels, beans, and tomatoes turns it into a hearty knife-and-fork dinner.
Author: Molly Baz
Author: Justin Rashid
You'd think grown-ups wouldn't have to share this beautiful side dish, but the onions' crispy sweetness makes them pretty irresistible to kids.
Author: Laurie David
Author: Catherine McCord
A simple to prepare, creamy onion dish. Originally submitted to ThanksgivingRecipe.com.
Author: Christine Johnson
Make-ahead marinated lentils give heft, protein, and a rich earthy flavor to this pantry-only pasta dinner. The secret is to use some in the sauce and save some to sprinkle over the top for texture and...
Author: Anna Stockwell
Cape Malays were the first to braise lobster in spices, which resulted in this delicious curry, for which many variations exist. Earlier writers specify tamarind juice; more recently this has been replaced...
Author: Lannice Snyman
Author: Joan Nathan
Author: Sharon Lebewohl
Author: Deborah Madison
Author: Gina Marie Miraglia Eriquez
Author: Joan Nathan
Author: Helen Yard
Author: Diane Kochilas
A popular cut in the West, tri-tip is also called "triangle roast." It comes from the bottom sirloin.
Author: Bon Appétit Test Kitchen
Tagines are typical street food in Morocco, and this is the one that is most commonly found. I also use frozen peas, which I blanch in boiling water first.
Author: Anissa Helou