What would you do if I asked you to \u201ctemper\u201d eggs? Or \u201cchiffonade\u201d basil? Or \u201csupreme\u201d a grapefruit? At Bon App\u00e9tit, we usually avoid culinary jargon like this in our recipes, because their meanings often involve several actions, not just one. Our language has to be accessible to our huge audience of home cooks.<\/p>\n
Sometimes culinary terms work their way into the mainstream, with our help. Macerate<\/em> and blanch,<\/em> for example, two extremely useful words that we refuse to let go of. Our team had similar hopes for the word allium,<\/em> but I am officially calling it quits. That\u2019s why you won\u2019t find the word allium<\/em> in the 10 new spring recipes<\/a> we just dropped, even though the story itself includes a lot of\u2026alliums.<\/p>\n It\u2019s a funny word. Allium is the name of a group of vegetables including garlic, onions, chives, leeks, and others that are botanically related. Because of the myriad ways they influence flavor, in states ranging from raw to cooked (even burnt), they\u2019re culinarily related too. For years my colleagues and I tried to push this narrative, to demonstrate these relationships, particularly in springtime when vegetables with subtle flavors can benefit from the grounding power and versatile impact of alliums.<\/p>\n The word became insider speak that held real cach\u00e9 with food editors. Years ago, pitching a story about onions would get you nowhere, whereas an \u201callium primer<\/a>\u201d might buy you a feature in the April issue. But this year, as we worked on our lineup, we had to be honest with ourselves. It hasn\u2019t caught on with home cooks. It just hasn\u2019t! Sort of like brassica<\/em> (a botanical category that includes things like cabbages, broccoli, cauliflower, and brussels sprouts), which can sound equally esoteric to nonprofessionals. While a chef might use these words casually, it\u2019s just not how normal people speak to each other or write shopping lists.<\/p>\n Still, the power<\/em> of alliums is everywhere in our spring recipes. Browned onions flavor spiced chickpeas for the filling in Rebecca Firkser\u2019s showstopping tachin<\/a>. A whole bunch of chives blends into eggs for In\u00e9s Anguiano\u2019s bright green frittata<\/a>. Garlic chives are the superhero of Hana Asbrink\u2019s shrimp stir-fry<\/a>. Plump leeks nestle into cheesy shells in this baked pasta<\/a>, another knockout from Rebecca. The breadth of these ingredients\u2019 potential forms and uses are simply staggering. What could these vegetables all have in common that gives each such a transformative edge in divergent recipes? Well, there\u2019s a name for that actually\u2026<\/p>\n Make the first warm days of the year feel effortlessly delicious with a spring vegetable galette, an herby green frittata, and more.<\/p>\n<\/div>\n<\/div>\n![\"recipes](\"https:\/\/assets.bonappetit.com\/photos\/69b9c97e45f47d0bc3c82651\/master\/w_775%2Cc_limit\/Webart_Sprint_10_Lede_Cutout_2000x1125_031626_copilot_updated.gif\" "\\"recipes\\"")
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