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 ...

Here’s a sweet treat for summer by Chef Dyllan Dale of Wild Foods by Dyllan.

The produce aisle is overflowing with look-alikes: zucchini and cucumbers, sweet potatoes and yams, plantains and bananas, onions and shallots. The flavor—and sometimes the internal texture and ...

Tarte tatin is a classic, only seemingly fancy French dessert that is typically made of apples — like an apple pie without the top crust. Like most tarts, tarte tatin is actually easier for casual ...

On a medium-to-medium high heat, melt the butter with the olive oil, add the brown sugar, and lightly melt. Place the shallots, cut side down, in the pan, arranging them so they’re very close together ...

Pre-heat your oven to 400°. Trim and half the Brussels sprouts, peel and slice the shallots. Place in a mixing bowl and toss with Olive oil, salt and pepper. Transfer to a large baking pan cut side ...

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, ...

Onions are one of the cornerstones of cooking. Though they rarely take center stage themselves, many chefs regard onions as the foundation of flavor. This is why onions feature so heavily in mirepoix, ...