Caramelizing onions slowly in butter or oil produces sweet, delicious results. You can caramelize onions in a large skillet or in the oven. Spanish and Vidalia onions are best for caramelizing. Hardly ...

Crispy onions, that crunchy and tasty accompaniment that elevates any dish, have been given a healthier and easier-to-prepare version: baked in the oven. Crunchy on the outside and soft on the inside, ...

Caramelizing onions always takes longer than you think it is going to. This is partially the fault of recipe writers who tell you it’s something you can do in half an hour, which is just not true.

1. Preheat oven to 450 degrees. Line baking sheet with parchment paper or foil. 2. In a food processor, pulse cornflakes, breadcrumbs, cayenne pepper, and flaxseed until fine crumbs form, then place ...

Patience is not my strongest virtue. When I know something exciting is coming up — an event, a vacation, even just a single day off — I anticipate it with real “kid waiting for Christmas” energy.

Onions: The very best onion for this dish is the beloved Vidalia; however, I do know that Vidalia onions aren’t always the ...

Onions are an assertive ingredient, usually used to bring either aggressive astringency or deep, developed umami to a dish. A baked onion, however, does neither, and it still manages to be one of my ...

So many of us have a love-hate relationship with fried foods. I do. I love the crunchy texture, the flavor and feel, but I hate the calories associated with deep-fried foods and the ...

1.Preheat the oven to 425°F and line a large baking sheet with parchment or a silicone baking mat. 2. Cut each biscuit into 4 pieces and carefully roll each piece into a ball. Use a knife or kitchen ...

We eat a lot of pasta in our Italian home, but potatoes run a close second when it comes to favorite starches. I love the versatility of potatoes, which can be served at both the breakfast and dinner ...

If French onion soup and a cozy baked pasta had a love child, this French onion pasta bake would be it. It’s got all the deep, rich, caramelized onion goodness of the classic soup, but with the added ...