Shallots and scallions are out too. I love ginger, but not always a good match. Indian recipes have worked well with so many other flavors, I don't miss the onions and garlic. Looking for a way to add body to sauces and pastes...
Roast a chicken, save a dinner
45 Ways to Roast Chicken (All Become Dinner)
A Creamy Curry That's Mild on Heat But Not on Flavor
How Much Water Are You Using When Cleaning Dishes?
Before You Reach for a Can of Diced Tomatoes, Consider This
How Wabi-Sabi Works
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)