So many incredible meals begin with an onion. They’re an absolute kitchen staple, and the base for the stews and soups that helped us survive the winter. But now it’s spring—time to cheat on them with ...

I thought my three-onion chicken salad was a triumph. Red onions for their bite, scallions for their grassy brightness, pickled onions for a puckery jolt of acid. It had crunch, it had sharpness, it ...

That’s chocolate sorbet lurking in the background at right. The Reader is free. Producing it isn’t. And without your support, we can't continue. So we need you to chip in, even if it’s just a few ...

Instructions: Trim the spring onions, leeks, and scallions and separate the white parts from the tender greens. Discard any tough outer green leaves. Chop the white parts and thinly slice the tender ...

Oh, woe! The minestrone soup or meatloaf recipe you're about to use calls for onions or garlic, and you don't have any in your produce drawer. And when you go to your spice rack to pull out their ...

The attention you give the alliums – a full house of sweet onions, shallots, leeks and garlic in this case – as they slowly soften and caramelize is the key to this comforting, richly flavored twist ...

WHILE restaurants are closed, and many people are confined to home for much of the day, two leading chefs in Cumbria have shared a recipe for one of their top dishes, so you can try making it yourself ...