Tips & Techniques

5 Links to Read Before Eating Alliums

October 15, 2014

Each week, we’ll be sharing a comprehensive list of links to help you master something new in the kitchen. Culinary greatness, here you come.

Today: All about alliums.

Garlic, onions, leeks, chives, scallions, ramps, and shallots are all part of the crunchy, pungent allium family, which provides a strong backbone of flavor in most savory dishes. Whether you're adding raw garlic to a pesto or caramelizing onions for a creamy dip, you'll want to brush up on your allium knowledge. These links will guide you.

How to Buy and Use Garlic  How to Buy and Use OnionsHow to Buy and Use Leeks  How to Buy and Use Scallions

  • Do you get a little teary when you chop onions? These five tips might help with that. (The Kitchn.)
  • From bread and slaw to pancakes and relish, these recipes highlight scallions' versatility. (Bon Appétit.)
  • Take the bite out of raw garlic and onion with these helpful tricks. (Food52.)
  • Follow this advice to keep your garlic from turning green. (Serious Eats.)
  • Melissa Clark demonstrates how to clean leeks before using them. (New York Times.)

What are your favorite ways to eat alliums? Share them with us in the comments! 

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