Onion

It's got a shatteringly crisp crust with plenty of pronounced nutty flavor. And just look at that swirl.

For a vegetarian main that can hold its own at the center of the table, this tart makes a very convincing argument.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

Think of this effortless dish as a vehicle for peppery arugula—one of those rare salad greens we also dig when hot.

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

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

The most delicious solution to summer squash fatigue.

This Spanish tortilla recipe might not be traditional, but hey, desperate times call for...yeah, you know.

Leave scallions in the oven for about an hour to draw out their sweetness for a low-maintenance side dish.

Treat scallops to the flavorful oil left behind when you cook chorizo—it’s basically liquid gold.

This summer grain salad is extra tart due to lots of lemon juice. It can be served on its own or alongside creamy spreads or fatty pieces of meat.

Perfect crisped skin and a nutty pan sauce make fish feel downright luxurious.

Roasted lamb shoulder that’s meltingly tender and then finished under the broiler until crisp and golden brown.

A no-cook summer salad with a lemony, garlicky dressing. And salami.

Meet my new favorite potato chip plunge pool.

Like the one you make with the packet of soup mix, but with no weird chemicals and 1,000 percent tastier.

Brisket’s not just for braising! You have to try it on the grill with this incredible peanut topping.

Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).

Lamb shoulder: Not just for braising! We’ve got a brilliant, delicious marinade that makes it heaven on the grill.

This grilled chicken packs some heat, which is why we paired it with a cooling and crisp fennel salad.

First you get excited because: hanger steak. And then you taste that scallion sauce...

These crispy little fritters taste like a three-way cross between onion tempura, blooming onion, and onion rings.

Catch me putting them on everything I make until June. (And probably after, TBH.)

Andy Baraghani shares his dad's classic recipe.