The shallot — cousin to garlic, scallions, ramps, leeks, onions and chives — are often called the Queen of Alliums. They are essential in myriad sauces and are valued for their evocative aromas and ...

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 ...

Shallots are a small, elongated type of onion with a taste that’s often described as a subtle mix between a traditional onion and garlic. They grow in clusters, contain less water, and have thinner ...

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, ...