Classic Smash Cheeseburger
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
The base of more dishes here than any other vegetable. 2328 recipes on the site call for onions.
Onions is in 2,328 recipes from 91 cuisines, among them 1,437 dinners, 274 lunches, 253 appetisers and small plates and 117 quick meals. The cuisines that use it most here are American (516), British (183), Indian (175) and Chinese (163). Of these, 449 are ready in 30 minutes or less, start to finish; the quickest are Barbecue Rub (5 min), Cajun Seasoning (5 min) and Chicken Salt (5 min). For 654, the method times a wait such as rising, chilling or marinating, and the time at the top of the recipe includes it. By difficulty: 1,509 easy, 717 medium and 102 hard.
As written, 623 are vegetarian, 292 vegan, 800 gluten-free and 1,113 dairy-free. Another 121 meet a diet label only with a swap the recipe names, and the recipe says which.
A smash burger with lace-edged, deeply browned patties, American cheese melted to the edges and a soft toasted bun…
Charred yogurt-marinated chicken folded into a silky, gently spiced tomato-cream sauce — the most ordered curry in…
Delhi's murgh makhani: tandoori chicken finished in a sauce of tomatoes, butter and cream, balanced with a whisper…
The real thing is sour, salty and only lightly sweet — a world away from the ketchup-orange version. Tamarind, palm…
Hyderabadi dum biryani, where marinated chicken and part-cooked rice are layered raw and sealed to steam in their…
Jalisco's chilli-braised beef, shredded into tortillas that have been dipped in the scarlet fat from the braise…
The Mexican original is made in a molcajete and contains no garlic, no cumin and no soured cream — just avocado…
Eggs poached in a smoky, cumin-scented pepper and tomato sauce, served straight from the pan with bread for…
The milky, collagen-heavy pork broth that made Hakata famous, boiled hard for eight hours until the fat and gelatine…
Marinated raw lamb layered under half-cooked rice and sealed with dough, so the meat and rice cook together in…
Pork shoulder rubbed and cooked low for six hours until it pulls apart in strands, dressed the Carolina way with a…
The test of any wok cook: separate grains, wisps of egg through every mouthful, and that faint smoky note from the…
Chilli-and-achiote-marinated pork, shaved off a vertical spit and served with pineapple, onion and coriander. This…
Buttermilk-brined chicken in a craggy, well-seasoned crust, fried in a cast-iron skillet. The double dredge and a…
Double-fried until the crust is glassy and stays crisp under the sauce, then glazed in sticky sweet-hot gochujang…
A proper lasagne alla Bolognese is a study in patience: a ragù simmered for two and a half to three hours, a…
The most ordered dish in American Chinese restaurants: craggy fried chicken tossed in a bright, sticky sauce built…
Chuck browned properly, then braised low with red wine, stock and root vegetables until the meat gives way under a…
All the flavour of a shawarma spit from an oven tray: thighs marinated in warm spices and yogurt, roasted hard, then…
Black urad lentils and kidney beans soaked overnight, simmered for hours, then finished with butter and cream until…
A clear, aromatic broth simmered for four hours with charred ginger and onion and a bundle of toasted spices, poured…
Japan's favourite comfort food: a panko-crusted chicken cutlet sliced over rice and flooded with a thick, gently…
Rice cooked in a reduced pepper and tomato base until the grains are stained deep orange and a smoky crust forms at…
Juicy jiaozi with a hand-rolled wrapper thick at the centre and thin at the edge — the shape that stops the base…
Julia Child put this Burgundian beef stew on every home cook's bucket list, and it earns the effort: beef braised…
Sichuan's most travelled dish, done properly: velveted chicken, blistered dried chillies, the numbing buzz of…
Built from a whole chicken so the broth carries real body, with the noodles cooked separately so they never turn to…
Oven-baked ribs with a dry rub, a low three-hour cook and a final glaze under the grill. No smoker needed, and the…
Chicken and vegetables in a velvety sauce under an all-butter pastry lid that shatters when you break through it…
Corn tortillas rolled around shredded chicken, blanketed in a red chilli sauce made from whole dried chillies rather…
The mildest of the great Mughlai curries and the most technically demanding: chicken in a pale, fragrant sauce built…
Shredded chicken, cream cheese, ranch and hot sauce baked until bubbling. Invented in Buffalo, adopted by every…
Sapporo-style ramen: a miso tare whisked into rich pork or chicken broth, stir-fried pork and vegetables piled on…
Made only from soaked dried chickpeas — never tinned, never cooked — so the outside shatters and the inside stays…
Strips of seared beef in a mustard and soured cream sauce with mushrooms, done in twenty-five minutes. It is a fast…
The real thing, not a pile of chips with sauce poured over: every chip laid out individually, each one bearing its…
Thinly shaved ribeye, sweated onions and melted cheese crammed into a soft hoagie roll. The debate over Cheez Whiz…
A real horiatiki has no lettuce in it: just tomatoes, cucumber, peppers, onion, olives and a slab of feta, dressed…
Thinly sliced beef marinated in soy, pear and sesame, then seared fast so it caramelises without stewing. Twenty…
Lamb mince in a rich gravy under a piped mash with crisp golden ridges. Made with beef it is a cottage pie; the…
Cubes of paneer marinated in spiced yoghurt, threaded with peppers and onion, and charred hard under a grill until…
Grated potato squeezed bone dry, pressed into a pan of butter and left completely alone until a solid golden crust…
Chicken marinated in turmeric and lemongrass, threaded onto skewers, grilled over charcoal, and served with a peanut…
Forty-five minutes of patient caramelisation turns four pounds of onions into something meltingly sweet and mahogany…
Taiwanese braised beef noodle soup: shin and tendon cooked for hours in a broth built on soy, doubanjiang and…
The Chinese-American classic: crackling battered chicken in a sticky, tangy, faintly sweet sauce with a lick of…
Real teriyaki is a technique, not a bottled sauce: chicken pan-fried until the skin crackles, then glazed in a…
A long-simmered chilli built on toasted whole spices and a hit of dark chocolate, with the beef cut into cubes…