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.

Most Recent

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.

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 

More Alliums


Pickled Shallots

Making your own delicious condiments is so easy. Chef Hugh Acheson’s pickled shallots, which are very tasty in salads and sandwiches, take only minutes to prepare and can stay in the fridge for days. Slideshow: More Shallot Recipes