Alliums
Every savory dish should have at least one allium in it. Alli-what?!
Ya now, like, garlic, onion, scallions, shallots, leeks, chives… there’s hundreds of species in this family of plants!
If you’re food has no flavor, the 2nd question should be: are there enough/any alliums in this? (the first is: does it have enough/any salt?).
I’m a the-more-alliums-the-better kinda gal. They can be interchanged in pinch – using shallots instead of an onion never ever ruined a dish in the history of cooking.
Common denominator in this allium family is being garlicky herbs with a lingering pungency.
Alliums are clutch to cooking, literally building for enhancing flavor in dishes. So much so that if you’re cooking any of the any of the fruits/veggie in this index savory style, be sure to use some alliums too! Or roast them solo and enjoy by themselves.
Simple trick for making your house smell delicious: start sautéing some onions, garlic and/shallots in olive oil, butter or another fat!
Season: varies by variety, some allium or another is always in season
Prep Options: raw, roasted, sautéed, braised, or grilled
