Name: Sun-Dried-Tomato Burgers with Balsamic-Glazed Onions
Yield: Makes 8 servings
Ingredients: 3 pounds ground beef; 1 1/3 cups chopped drained sun-dried tomatoes packed in oil, 6 tablespoons oil reserved; 1/2 cup grated onion; 3 tablespoons dried basil; 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/4 teaspoon ground black pepper; 3 onions, halved, thinly sliced; 1/4 cup balsamic vinegar; 8 hamburger buns, toasted

Image may contain Food Burger Dish and Meal

Sun-Dried-Tomato Burgers with Balsamic-Glazed OnionsScott Peterson

A mixture of ground sirloin and ground chuck works best for these. (Don't use lean or extra-lean meat — the burgers won't be nearly as juicy.) Cold beer is the perfect accompaniment, so put bottles of Indian pale ale on ice; for guests who prefer wine, pour a fruity Beaujolais.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

Baked Butter Paneer

I should address the awkward truth that I don’t use butter here but cream instead. You could, if you’re a stickler for tradition (and not a heretic like me), add a big slab of butter to the finished curry.