I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping ...

If you are on the internet, you know that everyone is talking about shallots. This is a big deal for shallots; alliums rarely rise to the level of public discourse. Perhaps you would also like to ...

At the grocery store, you’ll find one variety of shallot, the Dutch shallot with a large single bulb or a cluster of bulbs and copper-colored skin. It takes farmers like Mark Capps and Lynn Teddlie of ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to our cooking. A feature all about onions in Cooking Light magazine's April issue profiles six family members in ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to cooking. Cooking Light magazine profiled six family members in order of potency: from the most assertive, ...

En papillote is such an easy cooking method: You place proteins or vegetables into a folded paper pouch or parcel and bake it. It’s simple and delicious, and it works beautifully with salmon. This ...

Meet the Allium family: Cipolinni, sweet, white and red onions. By Judy Walker Food editor ONIONS According to some references, onions are the second-most important horticultural crop worldwide, after ...

Whatever you do, don’t keep onions in the fridge. Onions like nooks that are cool, dry, and dark. A refrigerator is cold (not ...