You’re in the produce aisle, staring at an overwhelming spread of veggies, trying to decide between a white onion, a purple onion and a yellow onion, when that familiar feeling of grocery store panic ...

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 ...

Onions are a staple of cooking in almost every cuisine and season. They’re so common that you probably have one variety or another around the house. But what happens when you don’t have the type ...

Shallots are like a superior onion, with a sweeter and more refined taste, especially when finely diced or minced. Here's the reason why and how to chop 'em.

The shallot may not look like much -- it's small, its papery brown skin is similar to that of a yellow onion, and the ones you find in supermarkets are often shriveled and dry -- but it is an ...

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 ...

In the culinary world, the Allium family stands out as a cornerstone of flavor, offering unique characteristics and versatility in the kitchen. Among this illustrious group, leeks, garlic, onions and ...

Shallots belong to the Allium genus of vegetables, which also includes onions, garlic, scallions, leeks, and chives. Other than garlic, any Allium vegetable can substitute shallots as they have a ...