Andrew Zimmern has lots of tips and tricks in the kitchen, but you'll want to use this topping on everything once you try his ...

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, ...

If you are on the internet, you know that everyone is talking about shallots. This is a big deal for shallots; alliums rarely rise to the level of public discourse. Perhaps you would also like to ...

When I butcher a seasonal deer, I break it down into individual muscles for slow cooking and set aside the prime cuts for ...

To serve, spoon the shallots over the brie toasts. I find tearing some of the shallots up a little helps. Spoon over any of the sweet buttery sauce the shallots were cooked in. Finely grate over some ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. When I host a dinner party this time of year, I’m apt to braise. The ...

En papillote is such an easy cooking method: You place proteins or vegetables into a folded paper pouch or parcel and bake it. It’s simple and delicious, and it works beautifully with salmon. This ...

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 ...

A chef-instructor at the Institute of Culinary Education explains the difference between these culinary cousins. I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and ...