Category: basically – What You Need to Know About Onions, From How to Pick ‘Em to How to Pickle ‘Em

Like rainy days and sad songs, onions will make you cry. And yet imagine a world without them. We’d have no scallion pancakes, no French onion soup, no pierogies, no Greek salad, no chicken yassa, no sour cream and onion potato chips. Now that is something to cry about. It’s easy to take onions for – All the Types of Onions, and What They’re Best For

Onions are members of the alliums family, a genus of pungent plants that also includes garlic, leeks, chives, ramps, and hundreds of other species. Even among onions, there are many, many different types, each of which has its own special qualities—a distinct onion personality, if you will.  But since we can’t possibly cover all alliums – Make Caramelized Onions in the Oven, Save Yourself From Stirring and Sweating

I don’t love babysitting (to those I’ve babysat: it’s not you, it’s me!), which is why I rarely make caramelized onions on the stovetop. The process, while rewarding and worthwhile, takes vigilance, patience, and optimism—three virtues I cannot claim on any given weeknight (or, um, any day of the year). What I can do with – How to Cut an Onion, With Videos for Thinly Slicing, Dicing, and Cutting Into Rings

Cutting an onion can feel like trying to escape a maze, blindfolded. One wrong turn—or slice—can send you swiftly down the wrong path. And then there are all of the different verbs—you can slice an onion, chop an onion, dice an onion, cut an onion…. What is all what?!  We say: Enough already! Let these – How to Cut Onions Without Crying Like a Baby

Before we get into how to cut onions without crying, let’s discuss why onions make us cry in the first place. As onions grow they absorb sulfur from the soil and convert it to amino acids. When their cells are damaged (i.e., when the onion is sliced), those acids come into contact with enzymes that – How to Store Onions So They Last Longer Than Your Most Recent Relationship

I’ve thought about how to store herbs, berries, tomatoes, nuts, and even flour. (Underwear, that too!) But how to store onions? Don’t you just, er, put them on the counter and let them hang out for…I don’t know…ever? That’s what I thought until one dark morning several years ago, when I walked into the kitchen – Bean Confit With Lemon, Saffron, and All the Alliums Recipe

My favorite way to eat these super lemony, saffron-tinged beans is spooned over a deeply toasted slice of sprouted rye slathered with some kind of creamy cheese like ricotta, fromage blanc, or fresh chèvre. If you want something a little heftier, these beans are the ideal mate for a variety of add-ins. You could stir – What is Hibiscus? For Starters, It’s Not Exactly a Flower

If you’ve ever had hibiscus tea, you’ve had zobo. In Nigeria, that’s what we call the calyx of the deep-red, edible variety of hibiscus, the Hibiscus sabdariffa species.  What is hibiscus? Often—and erroneously—described as a flower, the hibiscus we cook with is actually a collection of sepals (known as a calyx), the part of a – What Even Is Honey? | Bon Appétit

(If you’re wondering what the male bees are up to, they exist only to get it on with the queen. “Once they have mated,” writes Stephen L. Buchmann in Letters from the Hive: An Intimate History of Bees, Honey, and Humankind, “the males fall off the queen and onto the ground, paralyzed and dying.”) Where – This Shoyu Chicken Recipe Is Almost Too Simple To Share

The only thing better than a good recipe? When something’s so easy to make that you don’t even need one. Welcome to It’s That Simple, a column where we talk you through the process of making the dishes and drinks we can make with our eyes closed. “Fusion” is a word that’s come to imply

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