Learn how to cut this versatile ingredient for stir-frying, sauteing, using in salads, or as a garnish. Westend61 / GETTY IMAGES Green onions (also known as scallions) cram a lot of flavor into a tiny ...

What is a gardener to do with that bumper crop of squash, leeks and beets? Ratatouille and borscht, buckets of the stuff, are two options. Or, with a sharp knife, a little practice and a lesson from ...

The onion family forms the base of almost all my cooking. Think onions, garlic, shallots, leeks, and scallions: The onion family is vast and offers an enormous flavor range, from strong and assertive ...

So many incredible meals begin with an onion. They’re an absolute kitchen staple, and the base for the stews and soups that helped us survive the winter. But now it’s spring—time to cheat on them with ...

For tuna tartare, Pépin recommends dicing the fish with a knife instead of using a food processor, which tends to make the fish mushy. He serves his tartare with onions, scallions and a garnish of ...

Chef Vinny Oliveri, of Uncle Giuseppe's Marketplace, shows News 12's Lily Stolzberg how to make zucchini and corn salad. 1. Cut zucchini in half, lengthwise, drizzle with half of the olive oil, season ...

Multiple versions of this Cantonese dish appear on menus across Boston’s Chinatown. Instructions: Combine wine, soy sauce and 1 tablespoon corn starch in a small bowl and mix with a fork until smooth.