Red Onion

Peg Isherwood of Libertyville, Illinois, writes: "While in Christiansted, St. Croix, we dined at Kendrick's and had the most interesting gazpacho — it was spicy but not too hot, with lots of chopped vegetables. I met the owner, David Kendrick, the next morning and found him delightful. Would you ask him for the recipe?" This gazpacho has a chunkier texture than most (almost like a salsa). To chop the vegetables in a processor, cut them into quarters and process in batches, using on/off turns.

Leftover onions keep in the refrigerator for about two weeks.

For a prettier salad, we used two varieties of radicchio — the common Verona, with red leaves and white ribs, and Treviso, which can range from pink to red and has narrower, pointed leaves.

This knife-and-fork sandwich is terrific with potato chips, pickles and marinated vegetables from a market salad bar or the deli. Brownies à la mode are a delicious finish.

"This favorite was inspired by my wife's penchant for sweet onions and mine for bitter greens," says Joe Archibald of Kensington, Connecticut. "The creaminess of the chèvre is set off nicely by the tartness of the vinegar." Active time: 20 min Start to finish: 1 1/2 hr

Canapés came into fashion in the cocktail-party era that began in the 1920s. Bottled mayonnaise (which was first produced by Richard Hellmann in 1912 at his New York deli) and canned crabmeat help to make this canapé a model of fast food.

Upgrade any cookout—or keep the cooking on the stovetop—with these smashed cast-iron bison burgers, then stack with lemon mayo and a crisp cucumber-onion slaw.

Charred chicken breasts coated in a tangy dry rub sit atop a fresh salad of tomatoes, cucumber, and onions.

Chicken thighs cooked inside parchment packets alongside onions and oranges makes for a flavorful dinner that’s almost entirely hands off.

Fluffy, sweet Hawaiian rolls layered with melted cheese and spicy-sweet seeni sambol are the perfect crowd-pleasing snack.

Reinvigorate your classic wine-braised chicken by swapping out a standard white wine for a zippy orange varietal sweetened with orange juice.

Dark and moody in color but surprisingly bright and light to eat, this satisfying dish comes together in just 30 minutes.

If you’ve only had pork shoulder when braised until shredded, this fresh, summery recipe shows you what else the cut can do. 

Tender Turkish Adana-style kebabs are an essential addition to your summer grilling.

A small batch of fridge pickles made with regular old carrot, onion, and fennel will bring out your inner homesteader.

This recipe produces shatteringly crisp tempura each and every time.

Thin-cut flanken-style ribs with a low-effort lemon-rosemary marinade cook in less than 10 minutes.

When is a hamburger a sandwich? When it’s stacked with a fried egg, pickled red onions, and special sauce, between two buttered pieces of white bread.

These extra creamy (and extra cute) tiny potatoes are reminiscent of sour cream-slathered potato pierogi, which is a very good thing.