Passover falls at the cusp of spring, and fresh asparagus on the table is one of the best ways to usher in the new season. Combined with the snap of green beans and sautéed with the silky, mild bite of green...

Ditch the store-bought seasoning packet in favor of this DIY version that combines slowly caramelized onions with tangy sour cream.

Once you taste our batter-fried onion dippers, those blooming onions and onion rings you’ve always loved will seem so yesterday.

Think of these as the best part of French onion soup minus the broth. Don't be surprised if these disappear before you get a chance to sample one yourself!

Long, slow cooking turns a supermarket chuck roast into something gloriously tender, flavorful, and aromatic.

Chicken cacciatore is a ubiquitous dish in Italian-American restaurants, but we think it is even more delicious when made with veal shoulder roast.

In this chutney-like compote, quince lends a ripe-pear creaminess, and pearl onions a lush sweetness, to tart cranberries.

In this redesigned French bistro classic, softened red onions join salty Manchego, and star anise gives the peppery broth a subtle undercurrent of sweetness.

Adding a short rib to already richly flavored onion soup sets this version of the French classic apart from all the others you've tried.

If you haven’t thought of duck as comfort food before, this will change your mind. Pasta, confit duck, and Savoy cabbage become the perfect cool-weather dinner—rich and succulent without seeming heavy. If you haven’t had confit duck...