Kat Thompson is the audience editor of Eater’s Southern California/Southwest region. There’s a reason that onion dip is served at practically every Super Bowl party: it’s hard to beat the punchiness ...

And when the actual allium is a better choice.

How to shop once but cook twice as we use the same ingredients for 2 very different dishes.

Allie has been Lifehacker’s Food Writer since 2021. She earned her bachelor’s degree at Ithaca College in drama and studied at the Institute of Culinary Education to earn her diploma in Pastry and ...

You'll discover the heart of Portlander Sarah Marshall's new cookbook by reading the fine print on its cover: "Recipes for whole-food canning and preserving locally grown, organic produce that helps ...

I thought my three-onion chicken salad was a triumph. Red onions for their bite, scallions for their grassy brightness, pickled onions for a puckery jolt of acid. It had crunch, it had sharpness, it ...