I'm making dal for the first time and have all of the ingredients below, but I can't decide whether to use white, yellow (vidalia), or red onions. I have all three in stock. Here are the other ...
I have made why I fear is far too many beef and pepper and onion kebabs for a party. Can I freeze any of them beforehand, or will the vegetables be mushy when thawed? Is there a better way for me to ...
Many recipes require that you sweat vegetables (celery, onions, etc). Why not saute them and brown them a little instead? Would not that develop the flavors even more? Why would you not want that?
I used a recipe for a mean black-eyed-pea salad this past weekend which called for a red onion. Since I wanted extra onion flavor in the salad anyway, I decided to pick up a Vidalia onion to throw in ...