Shallot

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

It’s impossible to stop eating these green beans.

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

This is a great excuse to treat yourself to some seriously delicious vinegar.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

The dinner you need when your wallet is empty and your crisper is half-full.

This addictive yogurt-based dip is like tzatziki dressed up for a party.

Skirt steak is delicious. Pan sauce is delicious. (And also I don't really like to leave the house, TBH.)

Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

Take the guesswork out of changing up your alliums.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Most importantly, it makes a superior condiment for sandwiches the next day.

There's no such thing as seconds of these glazed shallots—they disappear too fast.

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

Shallots are sweeter and even more versatile than onions. These shallot recipes will make you a believer.

It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.