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 ...

Trying to make sense of the many, many different cuts of beef you can buy at the market isn't for the faint of heart. These are big animals, after all, and butchery is a precise trade. It has to be: ...

To famous poet Gertrude Stein, a "...rose is a rose is a rose." The same can not be said for onions, however. There is no shortage of onion varieties to choose from when cooking. Many home cooks have ...

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 ...

Originally from Southeast Asia, the bulb has exploded in popularity around the world and has especially made an impression in ...

DEAR DR. ROACH: My wife recently underwent a successful open heart surgery with two valves repaired and one replaced. During her post-surgery recovery, she experienced an issue with the timing of ...

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 ...