This week, Dana reflected on influences, particularly those restaurant meals which inspire us in our own kitchens. This is a dish influenced by my own recent visit to the Porthminster Café, a b...
Onion lovers, take note. This caramelized tart, a riff on the classic apple version, calls for 28 shallots plus a gooey red onion jam. ...
It's not every day that we recommend intentionally burning your food! Mark Bittman actually calls onions cooked until they're tender and slightly charred one of his basic culinary staples. And doesn't...
Well, the weather in New York City is going back towards brrrr this weekend, but while it was unseasonably warm earlier this week, we managed to squeeze in one weeknight picnic in Central Park. If you...
Ok, so you've probably gathered by now that we go a bit head-over-heels for caramelized onions here at the Kitchn. We've talked about how we make big batches, use them in everything, and then freeze t...
This is another installment from the wedding shower/cocktail party we threw last week (where we also served those tomato skewers). We've already made these little pizzas again, they're so easy and goo...
Did you know you can actually freeze caramelized onions? Indeed, you can! Faith mentioned this great tip in her post on using up a bunch of onions, and it's such a good one that we didn't want anyone ...
As a followup to yesterday's post on using up winter vegetables in your CSA, here comes a good question from Emily. She's looking for a way to use up a big surplus of onions! Dear Helpful People, We ...
Onions are definitely the cornerstone of our cooking. Minced, diced, or simply sliced into half-moons, they show up in almost every dish that we cook! How to cook them was one of the first techniques ...
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