By Joe Yonan, The Washington Post
January 6, 2015 6 a.m.
Last year, at a book party in Charleston, S.C., I heard a sad question. A woman pulled me aside to ask whether any of my dishes on the buffet table included garlic, onions, scallions or leeks. It was sad because, unlike me, she hates those ingredients — or, more accurately, they don't like her so much. She was allergic to all of them: every last member of the allium family. And, unfortunately, I couldn't think of a single thing on the table that didn't include one or more of them in some form.