SUGAR RUSH / HOW-TO / THE MIX + MIDWEST MADE / ON TREND / HEALTHY APPETITE / MYSTERY SHOPPER / THE DISH / QUICK FIX / CRASH COURSE
Scanning old cookbooks, I’ve found an abundance of recipes that call for a generic “onion” in their ingredients list. Even today, the practice persists on blogs and beyond, perpetuating the myth that all onions taste and act the same. In reality, they’re not so interchangeable. When we shop, we’re met with an array of onions, which isn’t just for show. While some are more “all-purpose” than others, every onion is best for something. Knowing what each onion will do in different scenarios will only improve your cooking. Remember: Onions want to work for you, but you have to learn to speak their language.
38
feastmagazine.com / a pr i l 2 0 2 0
illustration by kim cho
Written by Shannon Weber, Writer and Recipe Developer, aperiodictableblog.com
Photography by jennifer silverberg
