These onion-adjacent foods have personalities and applications in their own rights, and they're not as interchangeable as ...

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 ...

This cucumber salad side dish balances tangy Chinese red vinegar with rich shallot oil and crunchy fried shallots. It’s fresh, light, and perfect alongside Chinese-inspired meals.

The best foolproof plant-based dinners, including creamy leek pie ...

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, ...

From flavoring dishes like penne alla vodka to shining as a standout sandwich topping, onions and shallots show up in countless savory recipes. These two alliums add depth and balance with their ...

Dear Heloise: I work as a chef at a restaurant, and while trying to train a new chef on how to prepare certain dishes, I found he didn’t know that there was a difference between shallots and white, ...

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 ...

4 pounds rutabagas, peeled and cut >into 1-inch or smaller cubes (see >note)> Kosher salt> 3 tablespoons unsalted butter, >diced> Freshly ground black pepper> 6 medium shallots> 2/3 cup canola or ...

I thought my three-onion chicken salad was a triumph. Red onions for their bite, scallions for their grassy brightness, pickled onions for a puckery jolt of acid. It had crunch, it had sharpness, it ...