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 ...

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 ...

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 ...

Shallots add richness and depth to many delicious recipes. But there's a trick to getting maximum flavor from shallots, and ...

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, ...

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 ...