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 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, ...

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 ...

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 ...

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 ...

A chef-instructor at the Institute of Culinary Education teaches us the difference between these culinary cousins. Shallots add a subtle and garlicky sweetness that elevates both raw and cooked dishes ...