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 ...

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

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

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 ...

It's a scallion. It's a green onion. It's a shallot. No, really, what is it?! The latest viral social media debate has Twitter users trying to determine the name of one green vegetable, and the ...

Leeks can sometimes be hard to find, but never fear — replacing them in your favorite recipes couldn't be easier. Leeks can look a bit intimidating at first glance. Like shallots, onions, and ...

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 ...

1. Make the scallion oil: In a wok, heat oil to 284 degrees. Add scallions and ginger and fry until golden, about 25 minutes. Use a slotted spoon to transfer to a paper-towel-lined baking tray. Allow ...

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 ...

The humble onion has inspired no shortage of discourse. As the American chef Julia Child herself once noted, "It is hard to imagine a civilization without onions." The ingredient is accessible, ...