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 ...

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 ...

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 ...

Red palm oil is used in cuisines across the world. It is a base for a number of West African stews and sauces. In Nigerian cuisine, it saturates the dishes of the tropical southern, western, and ...

Pho battled alliums in Day 5 of Food52’s Piglet Tournament of Cookbooks. In the history of single-subject cookbooks, many have drawn yawns from me. I’m full up on the many ways of avocado toast. I don ...

Ramps are are wild onions, found from Canada to the Carolinas. Sometimes called wild leeks or spring onions, they are at their peak from March to June. While in New York City recently, I enjoyed a ...

Meet the Allium family: Cipolinni, sweet, white and red onions. By Judy Walker Food editor ONIONS According to some references, onions are the second-most important horticultural crop worldwide, after ...

The book looks at onion history, fun facts and recipes. In 'The Core of an Onion' Mark Kurlansky peels back the layers of the ubiquitous allium Homer’s “Odyssey” calls on onions to give Odysseus power ...