ON A RECENT sun-shot June morning in Echo Park, Josef Centeno left home and skateboarded down the hill to Lot 1, the new restaurant on Sunset Boulevard, to demonstrate how to make a baco. It was a ...

In the pristine prep kitchen above Culver City’s Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a ...

We may receive a commission on purchases made from links. Chives are a delicious, oniony addition to all kinds of recipes. They're used like a condiment, sprinkled on top of soups, casseroles, ...

Like humans who have similar traits to our relatives, so does the plant genus, Allium, part of the Amaryllidaceae family. The Allium genus is made up of edibles (onion, garlic, leeks, chives) and ...

Other than salt and pepper, garlic and onions are the two ingredients that bridge almost all cuisines. Both members of the allium family, they contain volatile sulfurous compounds that contribute ...

Is it a weed or a garden plant? Garlic chives are among those plants - paulownia tree, Jerusalem artichoke, mint and anise hyssop are others - that can parade under either guise. Garlic chives come ...

We love garlic and onions – of all sorts, from white, yellow and red onions, to shallots, leeks, scallions, chives, you name it – but they don't love us back. Possibly one of the first things you ...

My first article was on chives, published in the Midland Daily News back in October 2002. I am including some additional recipes you may enjoy. Chives are an incredibly easy perennial herb to grow, ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. -Cooking Package and Live Virtual Demo Class ...

As avid plant and food lovers, little brings us more joy and hope after a long, frigid winter than seeing spring's first shoots pop up out of the soil. Along with asparagus, hearty leafy greens, peas, ...

This grassy-looking herb dresses up everything, from a creamy sauce drizzled on salmon to a hearty lentil soup. Its allium flavor is much more delicate than scallions', lacking that harsh oniony bite.