If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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.
- 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!