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 ...

And does it~really~matter if you swap one for the other?

Bavette à l’échalote is a beloved French classic that brings the rich, savory flavors of perfectly cooked skirt steak and caramelized shallots to your table. This dish is quick and easy to make, yet ...

When you take the time to fry up garlic, shallots, or green onions, your kitchen smells amazing. Cooking alliums in oil doesn't just create a delicious addition to sauces, dressings, and other recipes ...

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, ...

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 ...

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 ...

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 ...