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magazine glazed pearl onions in port with bay leaves
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Cooking
Let's put this whole bay leaf controversy to bed once and for all.
Alex Delany
Cooking
Shopping
Everything you need to live the jumbo shrimp lifestyle.
Maggie Hoffman
Cooking
An easier route to golden-brown onions.
Sarah Jampel
Cooking
This oft-overlooked canned seafood makes a wildly good pantry pasta.
Kendra Vaculin
Cooking
Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.
Rochelle Bilow
Cooking
Don't cry over sliced onions.
Sarah Jampel
Cooking
Cooking
Time to practice.
Team Basically
Cooking
For Charleston restauranteurs James London and Yoanna Tang, nothing quite says Lowcountry like a winter oyster roast.
Jennifer Hope Choi
test-kitchen
Pack spring onions in olive oil and you've got a crostini topper, a pasta sauce, and some serious drizzling material
Alison Roman
Culture
In his new book The Core of an Onion, Mark Kurlansky explores why onions make humans tear up—and the tricks we’ve tried in order to avoid it.
Mark Kurlansky
Culture
The BA Test Kitchen hasn't seen this much trash talk since, well, the last time Flay visited.
Emma Wartzman
techniques
Roasting spring onions helps bring out their natural sweetness—and makes them a perfect side for dinner tonight.
Rochelle Bilow
Coronavirus
When a restaurant suffers, so does every supplier that relies on them.
Priya Krishna
best-new-restaurants
Come to this former auto body shop in Charleston for the oysters, but stay for the fried chicken.
Andrew Knowlton and Julia Kramer
Cooking
Both are members of the allium family—here’s what sets them apart.
Alex Beggs
Culture
Thomas Keller may be the award-winning chef of Per Se and French Laundry, but his Thanksgiving spread looks just like yours–right down to the creamed onions
Christine Muhlke
Shopping
Cannoli charms! Shrimp cocktail earrings! Shroomie necklaces!
MacKenzie Chung Fegan
Cooking
Finally, directions you can understand.
Sarah Jampel
sponsored
Talbott Vineyards’ Chardonnay is the perfect pairing for fresh seafood this summer.
Talbott Vineyards
Cooking
Just remember: cool, dark, and dry.
Sarah Jampel
test-kitchen
Onions to be used in any raw preparation should be calmed by a cool rinse and patted dry before using.
Mary-Frances Heck