Recipes with onions

Ragout de boulettes: Quebec-style pork meatball stew with cinnamon, cloves, and nutmeg in a browned flour gravy. A traditional French-Canadian holiday dish.

Fresh mint-coriander chutney with jalapenos, ginger, and a tadka of sputtering mustard and cumin seeds. A vibrant Indian green chutney for samosas and curries.

Minnesota-style clam chowder loaded with wild rice, potatoes, mushrooms, and cream. A Northwoods twist on New England chowder, finished with a splash of sherry before serving.

Carrot orange cilantro soup blended silky smooth with fresh orange juice, zest, and vegetable stock. A vibrant, vegan puréed soup with bright citrus and herbal notes.

Smoky corn salad with steamed fresh corn, cubed chicken, smoked cheese, black olives, and red bell pepper in a creamy mayo-sour cream dressing. A hearty chilled salad.

Spicy chili beans made from dried red kidney beans simmered 4 hours with chili powder, cumin, cayenne, tomatoes, and bell pepper. A meatless chili with serious heat and deep bean flavor.

Quick steak and vegetable soup with seared sirloin, potatoes, carrots, and peas in beef broth with balsamic vinegar. A hearty weeknight soup ready in 35 minutes.

Light summer asparagus soup made with fresh asparagus sauteed until golden, simmered in broth, then strained and thickened with egg yolks and milk. A delicate, thin soup built for warm weather when asparagus is cheap and plentiful.

Casera Sauce is delicious anywhere the zing of cilantro and jalapeno is welcomed.

Cilantro potato salad dressed in a homemade cilantro-garlic mayonnaise made from scratch in the blender. A bold, herby twist on classic potato salad.

Simple beer chili with chili meat, canned tomatoes, cumin, and chili powder simmered low and slow for up to 2 hours. No-bean, no-fuss, just meat and spice.

Herbed zucchini-pea soup blends tender zucchini and shelled green peas with parsley, oregano, chervil, a touch of horseradish, and half-and-half. A chilled summer soup with a sneaky sharp finish.

Spinach crepes filled with a roux-based spinach and nutmeg sauce, then baked until set. A simple vegetarian main dish with classic French technique.

Fresh salsa fresca with tomatoes, tomato juice, jalapeno, serrano chile, cilantro, and garlic. A double-heat Mexican salsa that needs 2 hours to chill for the flavors to meld.

Turkey tortilla stew loaded with pinto beans, kidney beans, corn, and crushed tomatoes. A hearty, high-protein one-skillet Mexican-style stew topped with crunchy tortilla chips.

Goldwater's expert chili slow-simmered 5 hours with dried pinto beans, coarsely ground beef, tomato paste, and red pepper flakes. No-frills, Arizona-style bean chili.