Red Onion

The only thing better than a tomato salad? Tomato salad with a lemony, oniony roast chicken on top.

Fried eggs, pico de gallo, melty cheese, and refried beans, all piled atop crusty bread.

For this dinner-worthy sandwich, you’ll sear the eggplant on the stove, then marinate it in oil and vinegar to make it silky-soft and flavor-packed. 

An understated slaw that gives us what we want: crunch and bright acidity.

Date syrup gives this savory, nutty eggplant salad the perfect amount of sweetness.

The most delicious solution to summer squash fatigue.

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

Pickling the onion in lemon juice gives it a fresh, less acidic finish. If you like, soak the carrot ribbons in ice water for 10 minutes to make them curl.

Yes, you can treat parsley as a salad green, as long as your bunch isn’t woody. Sweet molasses and tart sumac make it vibrant. As for the raw onions, massage them with salt and let them sit for half an hour so they’re not so astringent. Also, adds Ottolenghi, “so you don’t burb.”

Red onions add sweetness and lend color to this chutney, but any onion will work.

Spatchcocking is the speediest, easiest way to grill a whole bird. It cuts down on time and leaves you with crisp, crackly skin. Weighing it down with bricks means more grill-to-bird contact, which ensures super crackling-crisp skin.