Three Onion Jam Recipes
I've been doing a lot of canning since April, taking advantage of all the seasonal fruits and vegetables and filling my larder. After a large batch of fruit jam-making, I decided I wanted to balance ...
I've been doing a lot of canning since April, taking advantage of all the seasonal fruits and vegetables and filling my larder. After a large batch of fruit jam-making, I decided I wanted to balance ...
Have you seen those hot pink pickled onions from the Zuni Cafe Cookbook? Over the last couple of years it seems like they've been everywhere in the blogosphere. We've been meaning to try them for a ve...
Onion lovers, take note. This caramelized tart, a riff on the classic apple version, calls for 28 shallots plus a gooey red onion jam. ...
We saw these onion savers in the produce department at our neighborhood grocery last night, and we were intrigued. Apparently the saver is designed so that when your unused half (or 3/4) of an onion i...
We are such fans of KIOSK, the teeny tiny import boutique that focuses on plain and unadorned design. They are halfway between dime store and art installation, with a revolving stock of objects for sa...
This dish of slowly roasted fall vegetables with cheese is our last entry in a week of recipes that take advantage of the delicious local feta cheese we have in our fridge. We didn't get a shot of t...
This is, hands down, our favorite way to eat yellow summer squash. And we realize this might be due to a nostalgic predilection for Southern-style vegetables (i.e. cooked until they "surrender"), but ...
We came across this Flickr photo entitled "Matt cleaned the grill with an onion..." and we were instantly intrigued. Cleaning the grill with an onion?...
At the Alemany Farmer's Market this weekend, we saw a mixture of winter seasonal produce (still a lot of citrus, particularly Moro blood oranges) and fresh spring vegetables, such as asparagus, tender...
There's nothing like the briny crunch of a cocktail onion to complement a Gibson's bracing coolness (in fact, garnished any other way, the drink would just be called a Martini). We like to leave ours ...