This cucumber salad side dish balances tangy Chinese red vinegar with rich shallot oil and crunchy fried shallots. It’s fresh, light, and perfect alongside Chinese-inspired meals.

This vegetarian-friendly mushroom pasta was inspired by Northern California’s Redwood National and State Parks.

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, ...

Pre-heat your oven to 400°. Trim and half the Brussels sprouts, peel and slice the shallots. Place in a mixing bowl and toss with Olive oil, salt and pepper. Transfer to a large baking pan cut side ...

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 ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to our cooking. A feature all about onions in Cooking Light magazine's April issue profiles six family members in ...

Bring oil to a simmer (hot, but NOT smoking) in a medium skillet over medium heat. Add in shallots, and stirring, let cook to ...