When we talk about tarte tatin, we obviously think of the famous apple tarte tatin! What if today we replaced the traditional ...

Emma Wartzman is the kitchen and dining writer at New York Magazine’s the Strategist. Previously, she was an editor at Bon Appétit. When I host a dinner party this time of year, I’m apt to braise. The ...

During the COVID-19 lockdown, Ed Barrow created The Monday Pasta Club, a weekly online recipe page. Originally a pastry chef, Barrow rediscovered a pasta machine he was given for his twelfth birthday ...

When you take the time to fry up garlic, shallots, or green onions, your kitchen smells amazing. Cooking alliums in oil doesn't just create a delicious addition to sauces, dressings, and other recipes ...

A savory tart could be a perfect treat for TV watching on New Year’s Day. This Caramelized Shallot and Bacon Tart is one of my favorites. The sweetness of browned onions and shallots team beautifully ...

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 ...