Onion

The Topanga Living Cafe in Topanga, CA, inspired this gluten-free quiche that uses caramelized sweet potato instead of dough.

This simple tuna tartare is your entry point for eating raw fish.

Easy, flavorful, and healthy. A poached chicken miracle!

This recipe makes two white pizzas, but it can be easily halved.

File under: Breakfast for Dinner.

Ramps, a wild leek, are one of those fleeting vegetables that whip chefs and cooks into a springtime fever.

Any cooked rice or grain will work in this stir-fry, but for best results make sure they are completely cooled—overnight is ideal.

Is it necessary to blanch, then shock, the ramp greens? If you want a super-green (not khaki) pesto, it is.

Kabocha squash is a tempura classic, but acorn squash works well too. The honey and crushed red pepper flakes, albeit untraditional, add a spicy-sweet dimension to the dish. 

As long as the kohlrabi's greens are fresh-looking and not wilted, you can eat them. They can be sauteéd just like spinach.

You can omit the pancetta, but it gives the finished dish a meaty depth that’s worth the extra step.

This twist on the traditional Italian peperonata omits the tomatoes, but the bell peppers are hearty and colorful enough on their own. Serve as a side dish or pour over steak.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

This ginger-scallion relish, along with hoisin BBQ sauce and cucumber spears dipped in gochugaru, helps make up the Ssam Dog.

How to choose corn: Look for tight, squeaky, green husks and rows of kernels that feel taut and full when you run your hands over the cobs.

The pungent garlic notes in ramps make them the perfect accompaniment for any pasta dish.

Acidity helps preserve the alliums’ flavor; either vinegar or citrus juice would do the trick.

Spring onions are a young allium with a tiny bulb and a tender stalk. After caramelizing, use the leftover oil for bread dipping.

Creamy, rich fat tames even the wildest fire—looking at you, raw onion—and makes any allium more tasty.

The white vinegar’s acidity curbs the onion’s bite and highlights its sweetness, resulting in the perfect marinade.