In the pristine prep kitchen above Culver City’s Beacon restaurant, amid the bustle of lunch preparations, chef Vicki Fan is surrounded by vegetables. They cover her cutting board and worktable like a ...

Garlic chives, similar to plain chives, add their distinctive pungent flavor to many Chinese and Korean dishes. The buds can be sautéed like a vegetable, and the flat leaves can be used like an herb, ...

This dish is reminiscent of moussaka but it's a more pared-back meal that's not as rich and involves fewer steps.

Other than salt and pepper, garlic and onions are the two ingredients that bridge almost all cuisines. Both members of the allium family, they contain volatile sulfurous compounds that contribute ...

Wild onion/garlic tops freshly gathered, chopped and ready for use in a wide variety of dishes. (MARCUS SCHNECK, mschneck@pennlive.com) While ramps, or wild leeks, are the Kobe beef of the onion ...