This slightly sweet and nutty South American seed is packed with nutrients and the star of these delicious recipes.

Right before spring break, I had to make ratatouille for my assignment in culinary school. This humble French dish is traditionally made with slowly cooked stewed vegetables, and is considered a ...

Our inaugural dish is a mole at NRebozo, 7403 Madison St. in Forest Park. Oak Parker Lynette Hoag is a regular diner at the ...

The allium family, which includes vegetables like onions, garlic, and leeks, is a foundation of virtually every cuisine. Though less common than bulb onions, chives and green onions can pull ...

Clark’s pea-and-potato salad does right by the texture, a mix of chunky sauteed-pea-and-onion puree the consistency of pesto, smashed yellow potatoes, and fresh (raw) peas and white onion too.

Onion – adds a savory depth and balances the squash’s sweetness. Roma Tomatoes – provide acidity and richness, balancing the ...

Imagine a meal that delivers cheesy comfort, crispy bacon goodness, and a dose of wholesome nutrition all in one. That’s ...

Remove the beef from the skillet. Pour off any fat. Heat the remaining oil in the skillet. Add the onions and cook until tender, stirring occasionally. Stir the picante sauce in the skillet and heat ...

Shredded Gruyère and Marsala-glazed caramelized onions are layered in a savory, buttery cornmeal pastry, which has a lovely crumbly texture. A culinary celebrity, Ashley Christensen is an ...

Add onions and sauté for 5 minutes. Add squash cubes and continue to cook over medium heat, stirring often until squash is just tender. If your mixture begins to stick, add a little water (or ...