Green beans are terrific grilled for just a few minutes, until just softened and a bit charred, then simply dressed with olive oil and plenty of salt. With the zesty tang of the shallots, they ...

Growing up in Atlanta, Korean-American food writer Eric Kim relished the piping-hot platters of crispy bulgogi — thinly sliced beef, marinated then grilled — at holiday gatherings, including Seollal, ...

Hugh Acheson is the Canadian-born chef and restaurateur of Empire State South in Atlanta and Five & Ten in Athens, Georgia. He is a judge on the reality cooking competition series Top Chef and an Iron ...

This homemade condiment adds a pop of acidity to comforting vegetarian dishes. By Tejal Rao One of my favorite tiny tasks in the kitchen is to quick pickle some onion or a few shallots. I can scatter ...

We discovered something brilliant about shallots: if you cook them in a bit of oil, they taste almost exactly like onion rings. If you only cook this recipe once (which trust us, won’t happen—you’ll ...

If your jam mixture is still runny after the gel test, simmer a few minutes longer and try again. Just be careful: It's possible to overcook jam. If subjected to too much heat, pectin loses its ...

Place lettuce in ice water to soak. In a small bowl, combine shallots, lemon juice, vinegar, 4 tablespoons oil, mustard, honey, salt and pepper to taste. In a frying pan over medium-high heat, warm 2 ...

This condiment for Bún Cá Kiên Giang: Fish and Shrimp Rice Noodle Soup adds big flavors to any noodle soup and would be tasty spooned over stir-fried vegetables or grilled fish or meat. Asian leeks, ...