Ashley Bartner of La Tavola Marche snapped this image of braided onions from this year’s bumper crop. Bartner and her husband, Jason, own and operate an organic farm, inn and cooking school in Piobbico, Italy. Hung by their braids in a cool well-ventilated place, the dried bulbs can keep for up to a year.
Add a punch of oniony flavor to breakfast, lunch, or dinner with recipes from our All Things Onion collection, now available in the Gourmet Live Store.
Spruce up your side dish spread with a big bowl of Green Beans with Red Onion and Mustard Seed Vinaigrette, and then move on to the main event with a quick and easy recipe for Spaghetti with Smoky Tomatoes and Onions. If you’re looking to add a kick of fiery heat to any meal, turn to our fresh Jalapeño and Onion Sauté for a double dose of veggies with a hint of spice.
Download the free Gourmet Live app then head to the Library to access the Store for our All Things Onion collection.
Location: Cheney, Washington
If you had to blog about one ingredient, everyday, what would it be?
Eggs. They are so versatile that I could probably eat them for 365 days and not get sick of them.
I will never eat:
Yellow Squash. I’m sure it’s probably great, but I had to eat it as a kid and it was mushy and gross and I’ve never been brave enough to try it again.
Is there a food you used to hate, but now you love?
Onions. I didn’t start liking them until I was in my mid-20s and now I rarely cook without them.
What’s your go-to quick and easy dinner?
Chilaquiles. They are so quick to assemble and the family always gobbles them up.
