Onion confit is one of those little preparations that changes everything. A spoonful next to foie gras, a dab on a well-aged ...

If desired, place the beef in a shallow bowl and add the red wine and garlic. Cover tightly and refrigerate for 1 to 3 hours, turning occasionally. Remove the beef from the marinade; discard the ...

Getting your Trinity Audio player ready... Who doesn’t get a sweet tooth, at least once in awhile, for a sweet onion? That thick slice of Rockies-purple red onion on a burger at Coors Field? Sweets ...

All over the world, Jews celebrate Hanukkah with lighted candles and deep-fried foods. In Morocco, the fundamentals are no different, though, of course, the details are. While it isn’t considered one ...

For tuna tartare, Crudo e Nudo chef-owner Brian Bornemann utilizes shrimp stock, onion confit and white soy sauce, which give it rich umami flavor. You can make the stock and confit in advance. The ...

Jayne Cohen's "Jewish Holiday Cooking" has a recipe for Brisket Braised in Pomegranate Juice with Onion Confit and Pomegranate Seeds for Rosh Hashanah, and points out that pomegranates are often eaten ...

1. Trim the tip and hairy part of the root ends from the onions. Leave the roots intact (they hold the onions together). Peel and halve them lengthwise, from tip to root end. Lay them cut sides down ...

The onion is one of those simple preparations that carries a deep and enveloping flavor. Cooked slowly in olive oil, butter or both, the onion is transformed: its acidity gives way to a delicate ...

Confit (pronounced "kon-fee") is the name for a traditional French method of preservation. Typically this is done by cooking vegetables or meats slowly and at a low temperature while completely ...