This cucumber salad side dish balances tangy Chinese red vinegar with rich shallot oil and crunchy fried shallots. It’s fresh, light, and perfect alongside Chinese-inspired meals.

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 ...

This vegetarian-friendly mushroom pasta was inspired by Northern California’s Redwood National and State Parks.

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 ...

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, ...

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 ...

Bring oil to a simmer (hot, but NOT smoking) in a medium skillet over medium heat. Add in shallots, and stirring, let cook to ...

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 ...