Alliums

Allium is the Latin word for garlic, which is fitting, since this plant species of garlicky herbs consists of scallions, leeks, chives, onions, shallots-and, of course, garlic. Alliums are key to enhancing the flavor of almost any meal, including Middle East­­­ern- and Mediterranean-inspired dishes. They can be eaten cooked or raw, and make savory additions to practically everything, from green salads to fried rice. Whether you want to become a master at seasoning with alliums, or need to do something with those chives in your garden, these are the best recipes to showcase them.

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Sumac Onions

Ground sumac adds a lemony flavor to these quick-pickled onions from Maydān restaurant. Versatile and bright, use them to top Maydān's Slow-Grilled Cauliflower with Tahina and Zhough.

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Save Your Garlic and Onion Skins

Save money, cut down on food waste, and extract more flavor from your produce by keeping and using these precious scraps.
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More Alliums

Poached Leeks with Sauce Gribiche

Chef Jamie Malone of Grand Cafe in Minneapolis poaches leeks to remove their bite and make them incredibly silky. She serves them with a classic sauce gribiche, a French, no-cook sauce made with hard-cooked eggs, capers, cornichons, and a mess of fresh herbs. Slideshow: More Leek Recipes 

Crispy Shallots

These golden, crackling shallots are an addictive garnish on soups, stews, salads, rice and beans… We could go on. Slideshow: More Shallot Recipes