You’re in the produce aisle, staring at an overwhelming spread of veggies, trying to decide between a white onion, a purple onion and a yellow onion, when that familiar feeling of grocery store panic ...

How glorious are alliums? In just about every world cuisine, onions and their allium brethren—which includes garlic, chives, scallions, leeks, and shallots—form the foundation of myriad savory dishes.

I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping ...

Dear Heloise: I work as a chef at a restaurant, and while trying to train a new chef on how to prepare certain dishes, I found he didn’t know that there was a difference between shallots and white, ...

Onions are a staple of cooking in almost every cuisine and season. They’re so commonplace that you probably have one variety or another around the house. But what happens when you don’t have the type ...

Three decades ago, the only shallots sold here came from France. Today, most of the shallots in local markets are California grown — and they are much larger than their French cousins, thanks to a San ...

It’s easy for me to remember to grab pantry staples like garlic and onions at the store, but other larder items aren’t always so lucky; in particular, I always seem to forget shallots. Thankfully, if ...

A great substitute for onions when you need a sweeter or more subtle flavor, shallots are too often overlooked. Typically found near onions at the market, they are used in much the same way. This ...

Rather than counting on homemade stock for its flavor source, this vegan gravy highlights the sweetness of caramelized ...