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Alliums, the family of flavor, includes the bulbs and blossoms of onions, leeks, garlic, shallots, chives, scapes, scallions, and ramps. The base of almost every dish in different combinations worldwide. Profiles of each allium plant start the issue, followed by an essay on an allium farm and how to grow, dry and cure your own alliums. Recipes for Leek & Butternut Squash Bread Pudding, Onion Rings, French Onion Tart, Chive Blossom Phyllo Tart & Cider-Braised Pork Loin with Shallots & Chives.

Learn more in this issue of The Alliums Issue.