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magazine pickled peppers with shallots and thyme
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Cooking
Both are members of the allium family—here’s what sets them apart.
Alex Beggs
Cooking
Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.
Alex Delany
Cooking
Should you suddenly find yourself cooking for everyone you know, this hands-off recipe is here for you.
Emily Schultz
Cooking
Take the guesswork out of changing up your alliums.
Alyse Whitney
techniques
Watch the video to learn how to make our new favorite spring salad.
Mallory Stuchin
Cooking
Here's how to buy, store, and cook with shallots, in season in November.
Rochelle Bilow
Cooking
It’s a shortcut to toppings, sauces, braises, and more
Kendra Vaculin
Culture
They are like Slim Jims but wayyyyyyyy better.
Rachel Karten
Cooking
This salty-spicy-sweet seasoning sends them over the top.
Ali Francis
techniques
Cooking
Blister these Padron peppers, sprinkle them with sea salt, and pop 'em like peanuts. But watch out: 1 in 10 will sear your mouth with spice
Danielle Walsh
Shopping
Forget stuffing your suitcase with Esplette, California makes it now too.
Kyle Beechey
Cooking
Here's how to buy, store, and cook with hot and sweet peppers, in season in July.
Rochelle Bilow
Cooking
Summer's chile explosion is about much more than five-alarm novelty. Here's how to tease out all the nuanced flavors fresh peppers offer. Get ready: August is going to be lit.
Amiel Stanek
techniques
Running out of thyme (and chervil)? Here are some other options, straight from the crisper drawer
Janet McCracken
Cooking
Why didn't we come up with this ourselves?
Ashley Mason
Cooking
It’s equally great for dinner parties and meal prep.
Alyse Whitney
Cooking
The old school was cool as hell. These aren't going out of style any time soon.
Alex Delany
Cooking
A mildly spicy chile flake that we sprinkle on pizza, pasta, popcorn—okay, everything.
Christine Muhlke
Cooking
These tangy-sweet pickled strawberries improve everything from oysters to ice cream.
Bon Appétit
Cooking
This Canarian sauce can wake up nearly any bland ingredient.
Valerio Farris
Culture
There's no such thing as seconds of these glazed shallots—they disappear too fast.
Claire Saffitz
Culture
It's likely a French guy. Read on!
Sam Dean
Shopping
Cannoli charms! Shrimp cocktail earrings! Shroomie necklaces!
MacKenzie Chung Fegan