10,000 onion recipes

Clear fish soup with fresh ginger, quartered tomatoes, and a bright squeeze of lemon finished with scallion. A light, clean-tasting one-pot broth ready from pantry staples and whole fish.

Mexican-style burger toppings with salsa, cumin, oregano, lettuce, and tomato. A quick, flavorful way to give grilled hamburgers a Tex-Mex twist in just 5 minutes.

Eggplant guacamole dip made with roasted eggplant, tomatoes, cumin, cilantro, and chili powder. A creamy, smoky avocado-free twist on classic guacamole that's naturally low fat.

Left-Over Soup, an old-fashioned thrifty kettle soup that turns beef roast bones, baked apple, and dinner scraps into a deeply flavorful stock.

Vegetarian kasha soup with kombu broth, miso, sauerkraut, lima beans, mushrooms, cabbage, and potatoes. A hearty, umami-rich bowl ready in 30 minutes.

Quick vegetable curry simmers potato and frozen mixed vegetables in a spiced tomato sauce built from bloomed curry powder and tomato paste. A budget-friendly, vegan weeknight dinner in about 35 minutes.

Cold spiced shrimp poached in ginger, dry sherry, scallions, and Szechwan peppercorns. Chilled in the cooking stock for maximum flavor absorption.

Lighter crustless Spam quiche made with egg whites, skim milk, and low-fat cheese for healthier comfort. All the flavor with less fat in 40 minutes.

Sweet poppy seed dressing with apple cider vinegar, dry mustard, lemon juice, and onion powder. Thick, tangy, and especially good on fruit salads and avocado.

Chestnut-stuffed mushrooms on buttery whole-wheat croûtes: pan-fried mushroom caps filled with a chunky chestnut, onion, and nutmeg stuffing, grilled until bubbling. A festive vegetarian starter.

Pork with red chili sauce, braised cubes of pork shoulder simmered with chili powder, cumin, oregano, garlic, and a whisper of honey. Tender Tex-Mex taco filling for warm tortillas with rice and beans.

Traditional Afghan eggplant layered with tomatoes, peppers, and onions, then draped in tangy garlic yogurt sauce (chakah). Serve with flatbread for a vegetarian feast.

Adapted from “Jacques Pépin Celebrates” (Knopf, 2001)- New York Times

Corn and zucchini casserole with a creamy bechamel, melty Monterey Jack cubes, and a garlic-oregano breadcrumb topping. A summer-harvest bake from Gold Medal flour.

Oven-baked crispy fried chicken with a flour, bread crumb, and paprika coating. All the crunch of fried, none of the oil splatter, ready in about an hour.

Instead of lighting the barbecue, turn on your crockpot so you can enjoy this succulent dish that will satisfy your hunger.