En papillote is such an easy cooking method: You place proteins or vegetables into a folded paper pouch or parcel and bake it. It’s simple and delicious, and it works beautifully with salmon. This ...

Chef Anita Jaisinghani shares a fresh summer melon salad featuring Sakata Sweet melon or honeydew, grilled nopales, roasted ...

Claudia Roden is a legendary Egyptian British author and cultural anthropologist of Syrian Jewish descent. Her many cookbooks, like The Book of Jewish Food and A Book of Middle Eastern Food, have won ...

I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to cooking. Cooking Light magazine profiled six family members in order of potency: from the most assertive, ...

A chef-instructor at the Institute of Culinary Education teaches us the difference between these culinary cousins. Shallots add a subtle and garlicky sweetness that elevates both raw and cooked dishes ...