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 ...

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, ...

Claudia Roden is a legendary Egyptian British author and cultural anthropologist of Syrian Jewish descent. Her many cookbooks, like The Book of Jewish Food and A Book of Middle Eastern Food, have won ...

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 ...

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

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, ...