“Allium” is the Latin word for “garlic,” so the aromatic belongs to this group, too, as well as leeks, shallots, and more. Here’s when it makes sense to use green onion vs ...

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...

Place the onions and leeks in a grill basket. Grill over hot coals, turning them once. Close the lid and cook until soft. Season with salt. Place the onions and leeks on a serving platter ...

Green Onion (Scallions): These onions are prized for their green leaves and the “bulb” part, which is very narrow and white. Green onions are sold in bunches and are almost always used raw, sliced in ...

Only the white part of leeks is cooked: trim away the tough, woody stalk end and use the green leaves to wrap the contents of a bouquet garni (a bundle of herbs added to soups, stews and stocks to ...

Usually the addition of a vegetable to a pan sauce won't do much to affect flavor, but there are a few that can be quite ...

onions, and shallots. Leeks have a long, white cylindrical bulb that transitions into flat, dark green leaves. The edible part is primarily the white and light green sections. They have a mild ...

As they get bigger, they bore down into the shaft of the leek, or the bulb of the onion, causing more substantial damage and allowing in rotting fungi and bacteria. At this stage, the vegetables tend ...

Although spring onions are often sliced raw to garnish a variety of dishes, they're incredible when grilled, where the ...

As they get bigger, they bore down into the shaft of the leek, or the bulb of the onion, causing more substantial damage and allowing in rotting fungi and bacteria. At this stage, the vegetables tend ...

In a large casserole heat 2 tablespoons of oil over medium-high heat. Working in batches, brown the chicken, about 3 to 4 ...