The Art of Eating

The Art of Eating

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The Art of Eating
The Art of Eating
True Shallots
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True Shallots

The Originals (from Before There Was Seed) Are Smaller, Richer, and Better

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Edward Behr
May 21, 2021
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The Art of Eating
The Art of Eating
True Shallots
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IF YOU THINK LIKE a gardener of long, long ago, so far back that vegetables weren’t that different from wild plants, the idea of an onion, our basic familiar Allium cepa, is that it’s a single mass around a center point — one fairly large, practical bulb. Good for a cook. Rarely does a common onion ever divide in two, and it keeps well. From the hundred…

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