Louisiana chef/restaurateur Donald Link's second cookbook serves up plenty from his meat-centric menus and a bounty of seafood. From cocktail party to cookout, sides to sweets, this time, however, the food is dished up in a lifestyle setting, delivering down-home entertaining loaded with a big helping of Southern hospitality. And, as any guest might hope, it all looks delicious. Clarkson/Potter Publishers. $35.

This dish stands alone as a side or can be used to top grilled ham, roast lamb, whole fish, or just about any savory dish.

Sweet and Sour Spring Onions

Serves 4 to 6


6 spring onions, each 2 inches wide

1 tablespoon olive oil

1 teaspoon kosher salt

teaspoon black pepper, plus more to taste

1 cup red wine vinegar

3 tablespoons sugar

1 (3-inch) rosemary sprig

1 garlic clove, thinly sliced

Flaky sea salt


Preheat the oven to 450 degrees.

Rinse the onions well under running water, as the outer layers typically conceal dirt and grit. Leaving a portion of the stem end attached (so the onions will hold together), quarter the onions. Put the onions in a glass or ceramic baking dish, toss them with the olive oil, kosher salt, and teaspoon pepper, and roast until the onions are softened and beginning to caramelize on the bottom, about 15 minutes.

Meanwhile, in a medium bowl, whisk together the vinegar and sugar until the sugar has dissolved. Add the rosemary and garlic. Heat a cast-iron skillet over medium-high heat. Pour the vinegar mixture into the skillet and bring to a simmer. Reduce the heat and simmer until the mixture has reduced by three-quarters and thickened to the consistency of thin honey. Add the onions and stir gently to combine. Cook over low heat until the onions are glazed with the syrup, a few minutes.

To serve, transfer the onions and syrup to a plate and finish with a sprinkling of flaky sea salt and black pepper.

Reach Marion Sullivan at mbscooks@gmail.com.