Green, grassy, and tender, fresh scallions always make us think of spring. They're a great garnish just slice them into fine strips to top off salads and other cold dishes. Use them to add fresh flavor and visual appeal to soups, egg dishes, and all sorts of Asian cuisine.
Add crunch and punch to sandwiches, salads, and burgers with these sweet, colorful onions. We relish them raw they also add a mellow moistness and flavor to frittatas, pasta primavera, and stir-fries. It's hard to imagine a summer kitchen without a basket of these purplish-red beauties.
Add crunch and punch to sandwiches, salads, and burgers with these sweet, colorful onions. We relish them raw they also add a mellow moistness and flavor to frittatas, pasta primavera, and stir-fries. It's hard to imagine a summer kitchen without a basket of these purplish-red beauties.
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
Spicy, juicy, baseball-sized bundles of flavor. These pungent staples release their flavor when sautéed, braised, grilled, or roasted. Dredge with flour and deep-fry for decadent onion rings. These tear-inducing onions are usually considered too strong for eating raw.
There is a hint of mild garlic and onion in the juicy shallot's flavor. Though shallots are very sharp when raw, they mellow out when you sauté them. They bring out the flavors of every ingredient you cook them with. They're wonderful in sauces and vinaigrettes. We love to coat shallots with balsamic vinegar and extra-virgin olive oil and roast them as an accompaniment for lamb or beef tenderloin.
You just can't cook without 'em. Use yellow onions whenever a recipe simply calls for "onion." Ours have exceptional sweetness. They are guaranteed to bring out all the flavor in any ingredient you cook them with.
This relatively mild onion is very aromatic and flavorful. It's slightly sweeter than its yellow cousin. Useful in almost any dish but dessert, this white beauty can be savored raw or used as a flavor base for soups and stews.
Garlic adds an earthy, robust layer of flavor that makes it a year-round essential. Crushed raw into summer pesto, garlic is bracing, almost biting, and fresh. Roasted in winter, it's nutty and mellow. Chopped…
Garlic adds an earthy, robust layer of flavor that makes it a year-round essential. Crushed raw into summer pesto, garlic is bracing, almost biting, and fresh. Roasted in winter, it's nutty and mellow. Chopped…
Ginger is a multitalented flavoring. It is sweet and floral on your tongue, tickles your sinuses, and warms the back of your throat. Ginger brings out all the flavor in sweet and savory foods. It is used a lot in Asian and Indian cuisines because it works so well in curries, dipping sauces, marinades, and stir-fries.
