'Onions' on Serious Eats

Sukiyaki in an American Kitchen from 'Hiroko's American Kitchen'

Traditional sukiyaki is a hot pot-style dish of beef and vegetables simmered in a broth of soy sauce, sugar, and mirin. It's a popular meal in Japan, but because of the lack of tabletop cooking vessels in the US, sukiyaki is challenging to replicate here. Hiroko Shimbo's version in Hiroko's American Kitchen drops the hot pot entirely to create a one dish meal more suitable to the American home cook. More

Sam Sifton's Creamed Onions

Nothing screams fancy dinner quite like a bowl of pearl onions. The small orbs of sweetness signal vast amounts of prep time and tears on the part of the cook. But don't let the extra work steer you away from Sam Sifton's recipe for Creamed Onions. These morsels are easy to peel once par-boiled and shocked, then are coated in the most luscious of cream sauces. A smattering of bacon adds even more richness as well as smoky flavor, and a bright finish of herbaceous parsley, cayenne, and black pepper balance the sauce. More

Pickled Spring Onions

These pickled spring onions can play a number of roles. Dolloped on top of a burger, a basic cookout becomes quite gourmet. Need to bring an appetizer to a party? Toast baguette rounds, add a smear of creamy goat cheese and top with a bit of pickled onion. A bowl of baby arugula becomes a salad with a forkful of pickled onions and a drizzle of olive oil. More

More Posts