Type what you have

Ingredients

• ✓ yellow onion
• bread flour
• instant yeast
• salt
• water
• olive oil
• kosher salt
• bread crumb
• poppy seed
• green onion
• cayenne pepper

Instructions

1. 1 Combine bread flour, yeast, salt, and water for dough in a bowl. Stir with a wooden spoon and mix until a very wet, soft, and sticky dough forms. Cover and leave at room temperature for at least 12 hours.
2. 2 When ready to make the bialys, heat olive oil for filling in a skillet over medium heat. Add onion and salt and cook, stirring occasionally until onion softens, sweetens, and turns golden brown, about 10 minutes. Turn off the heat and add bread crumbs, 2 teaspoons poppy seeds, green onion, and cayenne pepper. Stir to combine and cool down until needed.
3. 3 Uncover dough; it should be bubbly. Scrape it away from the sides of the bowl with a spatula and transfer onto a floured work surface. Dust a little flour over top and gently press dough with your hands to flatten. Divide it into 8 equal portions and roll each into a ball, using a bit of flour as needed. Stretch each ball gently and tuck dough under the bottom; place on a baking sheet lined with generously floured parchment paper or a silicone liner (such as Silpat®). Dust the tops with flour and carefully cover with a dish towel; let proof until just about doubled in size, 45 to 60 minutes.
4. 4 Preheat the oven to 500 degrees F (260 degrees C).
5. 5 Flour your fingers and pick up one dough ball. Press and pull on the center to form it into a ring shape; the center of the dough will be thin and the edges will be thicker. Make sure the centers are very thin but be careful not to tear them open. Repeat with remaining balls.
6. 6 Fill the center of each with no more than a rounded teaspoon of onion-poppy seed filling, then gently press the filling up the sides toward the outer rings. (You will have extra filling.) Spray bialys with some cold water and sprinkle poppy seeds over top.
7. 7 Bake in the center of the preheated oven until puffed and nicely browned, about 12 minutes. Transfer to a wire rack and cool for about 20 minutes before serving.

By John Mitzewich

Ingredients

• ✓ yellow onion
• bacon
• russet potato
• garlic pepper seasoning

Instructions

1. 1 Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

By MUZIKGUY1

Ingredients

• ✓ yellow onion
• butter
• russet potato
• green bell pepper
• red bell pepper
• olive oil
• salt
• paprika
• black pepper

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Butter a rimmed sheet pan and place in the oven to preheat.
2. 2 Combine potatoes, onions, and bell peppers in a bowl and toss with oil, salt, paprika, and black pepper. Pour mixture onto the preheated sheet pan.
3. 3 Bake in the preheated oven until potatoes are golden and vegetables are soft, 50 to 70 minutes.

By AlexaS

Ingredients

• ✓ yellow onion
• water
• white rice
• bacon
• egg
• pea
• green onion
• soy sauce

Instructions

1. 1 Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid is absorbed, 20 to 25 minutes.
2. 2 Place bacon in a large skillet and cook over medium-high heat, occasionally turning, until evenly browned, about 10 minutes. Transfer bacon slices to a paper towel-lined plate to drain and crumble into bite-size pieces; reserve rendered bacon fat in the skillet.
3. 3 Cook and stir eggs in the same skillet over medium heat until slightly set, 1 to 3 minutes. Stir yellow onion, peas, green onion, and 1 1/2 teaspoons soy sauce into eggs; cook and stir until yellow onion is translucent, about 5 minutes more. Reduce heat to low; stir rice, crumbled bacon, and remaining soy sauce into egg mixture until well-combined and heated through, 1 to 3 minutes.

By Anna J

Ingredients

• ✓ yellow onion
• butternut squash
• green bell pepper
• brown sugar bourbon
• olive oil
• garlic
• smoked paprika
• onion powder
• salt
• egg

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Combine butternut squash, green pepper, onion, bourbon, olive oil, garlic, paprika, onion powder, and salt in a large bowl. Toss until well combined and arrange on a baking sheet.
3. 3 Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.
4. 4 Meanwhile, break 6 eggs into a large nonstick skillet and cook over medium heat until the whites have set, 3 to 4 minutes. Serve up hash with a fried egg on top of each portion.

By Chef Mo

Ingredients

• ✓ yellow onion
• baby red potato
• bell pepper
• olive oil
• garlic powder
• salt
• black pepper

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. 2 Place potatoes, onion, and bell pepper into a large bowl. Add olive oil, garlic powder, salt, and pepper; mix well. Transfer to the prepared baking sheet.
3. 3 Roast in the preheated oven, stirring halfway through, until potatoes are tender, about 30 minutes.
4. 4 Turn on the broiler and broil until crispy, checking often to prevent burning, 2 to 5 minutes.

By Plant Based Life

Ingredients

• ✓ yellow onion
• russet potato
• all-purpose flour
• salt
• black pepper
• egg
• vegetable oil

Instructions

1. 1 Rinse shredded potatoes in a colander with cold water until water runs clear. Place in a cheesecloth or clean dish towel and twist tightly to squeeze out all moisture.
2. 2 Place potatoes in a bowl with onion, flour, salt, and pepper. Add egg and mix thoroughly.
3. 3 Heat oil in a shallow, cast iron frying pan. Add potato mixture to the hot oil to form either on large or several smaller pancakes. Cook until browned and crispy, about 5 minutes per side. Drain on a paper towel and serve hot.

By Brian

Ingredients

• ✓ yellow onion
• russet potato
• egg
• all-purpose flour
• salt
• black pepper
• cayenne pepper
• vegetable oil

Instructions

1. 1 Place potatoes and onion into a large bowl and pour enough cold water in the bowl to cover by several inches. Let rest until potatoes and onion are completely soaked, 20 to 30 minutes. Pour potato mixture into a colander, rinse, drain, and squeeze repeatedly to remove all moisture.
2. 2 Whisk eggs, flour, salt, black pepper, and cayenne pepper together in a bowl until smooth.
3. 3 Mix potato mixture and egg mixture together in a large bowl with a spatula.
4. 4 Heat 1/4-inch oil in a heavy skillet over medium-high heat. When oil shimmers, drop large spoonfuls of potato batter into hot oil and flatten with a spatula to about 1/2-inch thick. Cook until the edges of pancakes are golden brown and crispy, 3 to 5 minutes. Reduce heat to medium, flip pancakes, and cook until golden brown and crispy on the other side, about 5 minutes more. Repeat cooking process with remaining batter.

By John Mitzewich

Ingredients

• ✓ yellow onion
• red onion
• egg
• chili powder
• turmeric
• salt
• white pepper
• vegetable oil

Instructions

1. 1 Dice red and yellow onions into 3 different sizes.
2. 2 Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
3. 3 Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.

By My Recipe To Share

Ingredients

• ✓ yellow onion
• bacon
• fennel
• sweet potato
• jalapeno pepper
• whiskey
• brown sugar
• salt
• black pepper

Instructions

1. 1 Place bacon in a large skillet and cook over medium-high heat until evenly browned, about 10 minutes. Remove bacon from the skillet with a slotted spoon to a plate lined with paper towels, leaving drippings in the skillet.
2. 2 Reduce heat to medium. Cook and stir onion and fennel in hot bacon fat until golden brown, about 10 minutes. Add sweet potato, place a cover on the skillet, and cook until sweet potato is tender and slightly browned, about 10 minutes.
3. 3 Increase heat to medium-high. Pour whiskey into the skillet and bring to a boil while scraping browned bits of food off the bottom of the pan with a wooden spoon. Add bacon to vegetable mixture. Add brown sugar and stir to incorporate. Reduce heat to medium; cook and stir until whiskey has been absorbed and liquid is caramel-colored, about 5 minutes. Season with salt and pepper.

By littlewummer

Ingredients

• ✓ yellow onion
• vegetable oil
• firm tofu
• tomato
• red bell pepper
• garlic
• nutritional yeast
• soy sauce
• red pepper flakes
• paprika
• turmeric
• salt
• vegan mayonnaise
• sandwich bun
• spinach
• avocado

Instructions

1. 1 Heat oil in a large pan over medium heat. Crumble tofu into roughly 1-inch pieces and add to the pan. Cook, stirring occasionally, for 5 minutes. Add canned tomatoes and cook until excess liquid has evaporated, 5 to 10 minutes. Add bell pepper and onion and cook until onion is translucent, about 5 minutes. Add garlic, nutritional yeast, soy sauce, red pepper flakes, paprika, turmeric, and salt. Cook and stir for 2 minutes more.
2. 2 Spread mayonnaise over sandwich buns and top with tofu mixture, spinach, and avocado.

By Leslie Lopez

Ingredients

• ✓ yellow onion
• butter
• bacon
• sweet potato
• broccoli
• garlic
• spinach
• salt
• black pepper
• egg

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.
2. 2 Cook bacon in a skillet over medium heat until golden brown, about 8 minutes. Drain on paper towels then coarsely chop.
3. 3 Cook sweet potato, broccoli, onion, and garlic in the same skillet until onion is translucent, about 5 minutes. Add spinach, salt, and black pepper; cook until spinach is wilted, 3 to 5 minutes.
4. 4 Beat eggs in a bowl until foamy; stir in bacon and spinach mixture. Pour egg-vegetable mixture into the baking dish.
5. 5 Bake in the preheated oven until top and sides are golden brown, 35 to 40 minutes.

By The Noshologist

Ingredients

• ✓ yellow onion
• spinach
• mushroom
• feta cheese
• swiss cheese
• pie crust
• egg
• milk
• parsley
• garlic
• salt
• black pepper
• nutmeg

Instructions

1. 1 Gather the ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Gently combine spinach, mushrooms, onion, and feta cheese in a bowl. Spread mixture into prepared pie crust; top with 1/2 of the Swiss cheese.
3. 3 Whisk eggs, milk, parsley, garlic, salt, black pepper, and nutmeg in the bowl. Pour egg mixture evenly over filling, swirling egg mixture in bowl to evenly distribute seasonings. Top with remaining Swiss cheese, then place quiche on a baking sheet.
4. 4 Bake in the preheated oven until lightly puffed and browned, 45 to 50 minutes. A toothpick inserted into the center of the filling should come out clean. Cool for 30 minutes before serving.

By EMBRYOCONCEPTS

Ingredients

• ✓ yellow onion
• cooking spray
• hash brown
• bacon
• white mushroom
• avocado oil
• corn
• green onion
• cilantro
• carrot
• egg
• cheddar cheese
• monterey jack cheese
• salt
• black pepper
• rice flour

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie dish (or bigger).
2. 2 Press enough uncooked frozen hash browns into the pie dish to cover the bottom and sides with a potato crust that is approximately 1/4 to 3/8 inch thick. Depending on the size of your dish you will need 1 1/2 to 2 cups of hash browns.
3. 3 Bake potato crust in the preheated oven until it starts to get very lightly browned, 15 to 30 minutes. Remove from oven and let stand while you finish preparing the filling.
4. 4 Meanwhile, place bacon pieces in a large skillet and cook over medium-low heat, turning occasionally, until bacon is starting to render its fat, 3 to 4 minutes. Add mushrooms and onion and sauté until mushrooms have softened and onion is translucent, 5 to 7 minutes.
5. 5 Heat avocado oil in a second skillet over medium heat. Add corn, 3/4 of the sliced green onions, and cilantro. Sauté, stirring often, until corn starts to caramelize and is lightly charred, about 5 minutes.
6. 6 Scrape contents of both pans into a large bowl, and mix until everything is well combined. Allow to cool for 5 minutes. Mix in cubed cooked carrot. Mix in beaten eggs and 3/4 of the shredded cheese; season with salt and pepper and mix until well combined. Sprinkle in rice flour, 1 tablespoon at a time, and mix until fully incorporated. Pour mixture into the prebaked potato pie crust and level with a spatula.
7. 7 Bake in the preheated oven until the center is fully set up and no longer raw, 40 to 45 minutes. If the top starts to brown too much loosely cover with foil and cook until done.
8. 8 Remove pie from the oven and evenly sprinkle remaining shredded cheese and sliced green onion on top of the pie. Turn off the oven and set pie into the warm oven and allow cheese to melt, 5 to 10 more minutes.
9. 9 Remove and allow to cool for 5 to 10 minutes before slicing and serving.

By willbullock

Ingredients

• ✓ yellow onion
• parsley
• tomato
• hot sauce
• cheddar cheese
• egg white
• egg
• mushroom
• bell pepper
• vegetarian sausage
• black pepper
• salt
• thyme
• olive oil
• black pepper
• salt
• hash brown potato
• cooking spray

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Grease a 9 1/2-inch square baking dish with cooking spray.
2. 2 Press hash browns into the bottom and up the sides of the prepared dish. Spray with cooking spray and sprinkle with salt and pepper.
3. 3 Bake in the preheated oven until lightly browned and crisp all over, 35 to 45 minutes. Note that the top edges will brown very quickly and become very dark; you can cut that away it it becomes too dark.
4. 4 When the hash browns are baking, heat olive oil in a large skillet over medium heat. Add onion and cook until soft and translucent, 5 to 10 minutes. Add thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper; cook for 1 minute. Add sausage; cook and stir until crumbly and brown, 5 to 7 minutes. Add bell pepper and mushrooms; cook until mushrooms are tender, about 10 minutes. Drain any excess liquid from the skillet.
5. 5 Remove hash browns from the oven. Scoop veggie mixture on top.
6. 6 Combine 4 eggs and 2 egg whites in a bowl with Cheddar cheese and hot sauce. Mix until eggs just come together without being frothy. Pour over veggie mixture and spread evenly.
7. 7 Return to the oven and bake until eggs are just set, 10 to 12 minutes.
8. 8 Remove from the oven and spread sliced tomato over top. Lightly season with salt and pepper and sprinkle with parsley. Return to the oven for 1 minute.
9. 9 Slide a spatula around the edges and slice into 8 pieces. Serve hot.

By Jones

Ingredients

• ✓ yellow onion
• fettuccine pasta
• olive oil
• garlic
• lemon
• sardine
• tomato sauce
• parmesan cheese
• red pepper flakes

Instructions

1. 1 Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until almost tender, about 8 minutes.
2. 2 While the pasta is cooking, heat oil in a skillet over medium heat. Add onion and cook until starting to soften, about 3 minutes. Add garlic and cook until fragrant, about 1 minute. Pour in sardines and tomato sauce, stir to combine, and cook until heated through, about 3 minutes. Reduce the heat to low and keep at a simmer.
3. 3 Drain pasta, add to sauce, and stir to combine. Cover, turn off the heat, and let stand for 3 minutes. Squeeze lemon over top and divide onto four serving plates. Garnish with Parmesan and red pepper flakes.

By SONNYCHIBA

Ingredients

• ✓ yellow onion
• green bell pepper
• butter
• ground beef
• salt
• black pepper
• white rice
• tomato juice

Instructions

1. 1 Wash peppers thoroughly. Make a circular incision around stem to remove it. Remove seeds; rinse inside of pepper. Discard seeds and stems; set peppers aside.
2. 2 Melt butter in a skillet over medium heat; sauté onion until translucent, 3 to 4 minutes. Transfer to a large bowl.
3. 3 Mix ground beef into onions by hand. Season with salt and pepper. Slowly pour in rice while mixing by hand. Mix thoroughly. Stuff meat and rice mixture into peppers.
4. 4 Coat the bottom of 1 or 2 large pots with oil. Place stuffed bell peppers into the pot(s), leaving a 2-inch space at the top. Pour in tomato juice until peppers are covered. If there is leftover meat mixture, form it into balls and add to tomato juice.
5. 5 Cook over low heat, stirring every 20 to 45 minutes, until peppers split at the sides and juice thickens, 2 to 3 hours.

By moeliz

Ingredients

• ✓ yellow onion
• vegetable oil
• beef stew meat
• potato
• water
• beef bouillon cube
• salt
• black pepper

Instructions

1. 1 Heat oil in a skillet over medium heat. Add stew meat and cook until browned on all sides, 5 to 10 minutes.
2. 2 Transfer browned meat to a slow cooker. Add potatoes, onion, water, bouillon cubes, salt, and pepper.
3. 3 Cover and cook on Low for 8 hours.

By RainbowJewels

Ingredients

• ✓ yellow onion
• bacon
• pizza dough
• fromage blanc
• creme fraiche
• nutmeg
• salt
• black pepper
• cayenne pepper

Instructions

1. 1 Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve fat.
2. 2 Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if the pan seems too dry. Remove the skillet from heat and allow to cool to room temperature.
3. 3 Mix fromage blanc, crème fraîche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
4. 4 Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to precook the bottom of crust. As dough heats and bubbles appear, deflate them with the tines of a fork, so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
5. 5 Spread a generous amount of cheese mixture over crust. Top evenly with some onions and bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• russet potato
• carrot
• beet
• herring fillet
• oil
• mayonnaise
• salt
• black pepper

Instructions

1. 1 Bring a large pot of water to a boil. Add potatoes, carrots, and beets; cook until cooked but still firm, 15 to 20 minutes for potatoes, 25 to 30 minutes for carrots, and 40 minutes for beets. Transfer vegetables to a cutting board as they're each done; cool to the touch.
2. 2 Remove and discard skins from potatoes and beets. Grate potatoes, carrots, and beets separately; placing each in a separate bowl.
3. 3 Arrange 1/2 each onion then herring in layers in a large bowl. Arrange 1/2 each potatoes, carrots, and beets in layers on top of onion and herring. Spread 3 tablespoons mayonnaise over salad; season with salt and black pepper. Repeat layers with remaining 1/2 each onion, herring, potatoes, carrots, beets, and mayonnaise.
4. 4 Cover with plastic wrap; chill in the refrigerator at least 1 hour. Serve cold.

By Evgeniya

Ingredients

• ✓ yellow onion
• beer
• potato
• italian seasoning
• salt
• black pepper
• baby carrot
• kielbasa sausage
• cabbage

Instructions

1. 1 Pour beer into a large pot, and bring to a boil over medium heat. Layer potatoes into the bottom of the pot, and sprinkle a little Italian seasoning, salt, and black pepper over potatoes. Layer baby carrots, onion, smoked sausage, and cabbage, sprinkling every layer with a bit more Italian seasonings, salt, and pepper. Turn heat to low, cover the pot, and simmer until vegetables are tender, about 45 minutes.

By Vanessa Lenore

Ingredients

• ✓ yellow onion
• butter
• bacon
• bay leaf
• chicken broth
• russet potato
• flour
• marjoram
• caraway seed
• salt
• black pepper
• sour cream

Instructions

1. 1 Melt butter in a stockpot over medium heat; add onions, bacon, and bay leaf. Cook and stir until onions are nearly transparent, 5 to 7 minutes.
2. 2 Pour chicken broth into the pot; add potatoes, flour, marjoram, caraway seed, salt, and pepper. Bring to a boil, reduce heat to medium-low, and simmer until potatoes are tender, about 20 minutes.
3. 3 Stir sour cream into soup; cook another 1 to 2 minutes.

By Joe Werner

Ingredients

• ✓ yellow onion
• chicken breast
• chicken thigh
• adobo seasoning
• extra virgin olive oil
• green bell pepper
• garlic
• yellow rice
• pimiento
• manzanilla olive
• pimiento
• pea

Instructions

1. 1 Season chicken with Adobo. Heat oil in large skillet over medium-high heat. Add chicken to pan; cook until golden brown on all sides, about 5 minutes. Transfer to plate. Add onion and peppers to pan. Cook until vegetables are soft, about 5 min. Add garlic to pan; cook until fragrant, about 30 seconds more.
2. 2 Pour 2 cups water into pan with vegetables; bring water mixture to boil; add rice and chicken to pan. Return water to boil; boil 1 min. Lower heat to medium low; simmer, covered, until water is absorbed, rice is tender and chicken is cooked through, about 25 min.
3. 3 Arrange pimientos, olives and peas over Chicken and Rice.

By Goya

Ingredients

• ✓ yellow onion
• olive oil
• ground beef
• garlic
• water
• tomato sauce
• tomato
• soy sauce
• herb seasoning
• seasoned salt
• bay leaf
• elbow macaroni

Instructions

1. 1 Gather all ingredients.
2. 2 Heat olive oil in a large Dutch oven over medium-high heat. Add onion and cook 3 minutes, stirring often.
3. 3 Add ground beef and cook, breaking up the meat until it is evenly browned, about 5 minutes. Add garlic and cook 3 minutes, stirring often.
4. 4 Stir in water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, seasoned salt, and bay leaves. Bring to a simmer, cover and cook 5 minutes, stirring halfway through.
5. 5 Stir in uncooked macaroni, cover, and simmer over medium heat until pasta is tender, 11 to 13 minutes, stirring occasionally.
6. 6 Remove from heat, discard bay leaves, and serve.

By pathunt

Ingredients

• ✓ yellow onion
• cooking spray
• beef stew meat
• water
• ketchup
• worcestershire sauce
• white vinegar
• brown sugar
• paprika
• salt
• mustard
• egg noodle

Instructions

1. 1 Prepare a large pot with cooking spray and place over medium heat; cook the beef stew meat in the pot until completely browned on all sides, 5 to 7 minutes. Add the onions; cook and stir until the onions begin to soften, about 5 minutes. Stir the water, ketchup, Worcestershire sauce, vinegar, brown sugar, paprika, salt, and mustard into the beef and onion mixture. Place a cover on the pot, reduce heat to low, and simmer the mixture until the beef is tender, about 2 1/2 hours.
2. 2 Bring a large pot of lightly salted water to a rolling boil. Cook the egg noodles at a boil until cooked through yet firm to the bite, about 5 minutes; drain. Serve the goulash over the noodles.

By abuczek

Ingredients

• ✓ yellow onion
• cod
• olive oil
• parsley
• garlic
• red pepper flake
• pepper
• potato
• butter
• green olive
• black olive
• egg

Instructions

1. 1 Soak dried salted cod in cold water for 24 hours, changing the water several times.
2. 2 Bring a large pot of water to a boil. Add soaked cod; boil until flakes easily with a fork, about 5 minutes. Transfer cod to a cutting board; save water for cooking potatoes. Remove cod skin and bones then flake the meat into pieces using a fork; set aside in a large bowl.
3. 3 Whisk olive oil, 1 tablespoon parsley, 1 clove garlic, pepper flakes, and black pepper together in a small bowl; pour over cod and lightly toss to coat.
4. 4 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x11-inch baking dish.
5. 5 Place potatoes in reserved pot salt cod cooking water; bring to a boil. Cook until tender, about 20 minutes. Drain under cool water, peel, and cut into 1/4-inch slices.
6. 6 While potatoes cook, melt butter in a large skillet over medium heat. Add onions; sauté until golden and caramelized. Stir in remaining 1 clove garlic; set aside.
7. 7 Layer 1/2 of the potatoes in the bottom of the prepared baking dish; cover with 1/2 of the cod, then 1/2 of the onions. Repeat layers, ending with onions.
8. 8 Bake in the preheated oven until lightly browned, about 15 minutes. Garnish with olives and hard-cooked eggs; sprinkle with remaining 7 tablespoons parsley.

By BINGADING

Ingredients

• ✓ yellow onion
• butter
• leek
• garlic
• celery
• vegetable stock
• potato
• vegetable stock
• baby carrot
• green onion
• heavy cream
• salt
• black pepper
• cheddar cheese

Instructions

1. 1 Melt the butter in a large stockpot over medium heat; cook and stir the onion, leeks, garlic, and celery in the melted butter until tender, about 10 minutes.
2. 2 Pour 4 cups vegetable stock into the stockpot; add the potatoes. Bring the mixture to a boil, reduce heat to medium-low, and cook the mixture at a simmer 20 minutes.
3. 3 Divide the stock mixture into 3 batches with equal amounts of liquid and vegetables; set aside to cool for 30 minutes.
4. 4 Pour 1 batch of the stock mixture into a blender, filling the pitcher no more than halfway. Hold the blender lid firmly in place and carefully start the blender; use a few quick pulses to get the mixture moving before leaving it on to puree. Repeat process with second batch. Return the pureed batches to the stockpot.
5. 5 Divide third batch into two equal batches. Puree only one of the two batches before returning both to the stockpot.
6. 6 Bring 1 cup vegetable stock to a simmer in a small pot over medium-low heat. Cook the carrots in the simmering stock until soft, 5 to 7 minutes; add to the puree in the stockpot.
7. 7 Stir the green onion and heavy cream through the puree; continue cooking another 5 minutes.
8. 8 Season with salt and pepper; top with Cheddar cheese to serve.

By Erin Roberts

Ingredients

• ✓ yellow onion
• shrimp
• olive oil
• saffron thread
• chicken broth
• olive oil
• chorizo sausage
• garlic
• arborio rice
• green pea
• red bell pepper
• salt
• paprika
• cayenne pepper

Instructions

1. 1 Cook and stir reserved shrimp shells and 2 teaspoons olive oil in a saucepan over medium heat until shells are pink and fragrant, 1 to 2 minutes. Stir saffron into shells; add chicken broth, bring to a simmer, and cook until broth is a rusty brown and fragrant, about 20 minutes.
2. 2 Strain saffron broth through a fine-mesh sieve; measure out 2 cups of broth, pour into a small saucepan, and place over low heat to keep broth hot.
3. 3 Preheat oven to 425 degrees F (220 degrees C).
4. 4 Heat 1 tablespoon olive oil in a large, oven-proof skillet over medium heat. Cook chorizo slices in hot oil until browned, about 2 minutes per side. Add onion to sausage; cook and stir until soft and slightly translucent, about 3 minutes. Reduce heat to medium-low.
5. 5 Stir garlic into chorizo mixture; cook and stir until fragrant, about 1 minute. Add rice to skillet and stir to coat rice completely in oil; stir in peas.
6. 6 Pat rice mixture evenly into the bottom of the skillet. Arrange shrimp in a single layer over the top of the rice. Lay pepper strips around and in between shrimp; season with salt, paprika, and cayenne pepper.
7. 7 Increase heat to high. When rice begins to sizzle in the skillet, pour reserved 2 cups hot saffron broth over the shrimp; gently shake the skillet to distribute liquid.
8. 8 Bake rice mixture in the preheated oven until rice is almost tender and still a bit wet, about 20 minutes.
9. 9 Place skillet over medium-high and cook until rice is tender, liquid is absorbed, and rice caramelizes and crusts slightly on the bottom of the skillet, 3 to 5 minutes.

By John Mitzewich

Ingredients

• ✓ yellow onion
• butter
• ground beef
• rice
• heavy cream
• egg
• parsley
• potato starch
• salt
• black pepper
• caraway seed
• ginger
• nutmeg
• clove
• cabbage

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a baking pan.
2. 2 Heat butter in a skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes.
3. 3 Transfer onion to a large mixing bowl and add beef, cooked rice, cream, egg, parsley, potato starch, 2 teaspoons salt, pepper, caraway seeds, ginger, nutmeg, and cloves. Mix to combine in an even consistency and refrigerate filling until needed.
4. 4 Bring a large pot of generously salted water to a boil. Place 1 head of cabbage in the boiling water and parboil until bright green and leaves are softened, about 2 minutes. Carefully remove cabbage with tongs or a large fork. Repeat with remaining head of cabbage. Allow to cool, about 10 minutes.
5. 5 Remove outer leaves from the cooled cabbage. Lay 1 leaf flat on a work surface and cut out the stem. Spoon a generous 2 tablespoons of filling into the center of the leaf. Fold the corners at the stem end diagonally over the filling, fold the sides over, and roll up like a tiny burrito. Place in the prepared baking pan. Repeat to make remaining cabbage rolls until filling is used up.
6. 6 Add water to the baking pan until it is halfway up the sides of the cabbage rolls.
7. 7 Bake in the preheated oven until beef is cooked through and no longer pink, about 40 minutes.

By Andrew Currin-Chodur

Ingredients

• ✓ yellow onion
• corned beef brisket
• spice packet
• celery
• water
• kosher salt
• savoy cabbage
• carrot
• russet potato
• butter
• black pepper
• cayenne pepper
• milk
• cheddar cheese
• scallion

Instructions

1. 1 Put corned beef in a pot with onion and celery and sprinkle spice packet over top. Pour in cold water to cover. Turn heat to high and bring to a boil. Skim off and discard any foam if desired. Once boiling, reduce heat to low, cover, and simmer gently until tender, about 3 1/2 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
2. 2 Carefully remove corned beef to a bowl and let cool. Taste broth and add salt if needed.
3. 3 Bring broth to a boil over high heat. Add cabbage to the boiling broth. Cook until cabbage just starts to soften and sweeten up, about 5 minutes. Use a slotted spoon and remove cabbage to a bowl.
4. 4 Add carrots to the boiling broth. Cook until carrots start to soften, about 5 minutes. Use a slotted spoon and remove carrots to a bowl.
5. 5 Add potatoes to the boiling broth and reduce heat to medium. Cook until tender, 15 to 20 minutes.
6. 6 While the potatoes are cooking, slice the cooled corned beef along the fatty seam to separate into 2 pieces. Identify the direction of the meat fibers and cut across them (against the grain) to slice into 1/4-inch thick slices, trimming off and discarding any giant pieces of fat. Set aside.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Butter a 9x15-inch casserole dish.
8. 8 Use a slotted spoon and remove cooked potatoes to a bowl. Reserve broth. Add butter, salt, pepper, cayenne, and milk to the potatoes. Mix and mash until very smooth. Toss in 3/4 cup Cheddar cheese and mix until incorporated.
9. 9 Pour cabbage into the prepared casserole dish and press on it until nicely compacted. Evenly distribute and press carrots over the cabbage. Place a nice, even layer of corned beef on top, overlapping a bit and distributing the nice fatty pieces evenly until fully covered. Pour in 1 cup of the reserved broth. Dollop mashed potatoes over top, then spread into a uniform layer with the back of a spatula. Switch to a fork and push potatoes to the edge of the dish. Then drag the fork sideways back and forth over the potatoes to create a texture. Repeat this texture going top to bottom over the potatoes. Sprinkle with a little more Cheddar.
10. 10 Bake in the center of the preheated oven until beautifully browned and piping hot, 45 minutes to 1 hour.
11. 11 Remove from the oven and let rest for 10 minutes.
12. 12 Meanwhile, warm any remaining broth over medium-low heat.
13. 13 Cut Shepherd's pie into squares and garnish with scallions. Serve with warmed broth.

By John Mitzewich