In savory recipes, you can enjoy shallots raw, pickled, sautéed, roasted, fried, and even powdered. As an aromatic ingredient ...

When I first heard about salt-baked potatoes, I was skeptical ... Add bay leaves and shallots to dish. Cover with foil and crimp edges to tightly seal. Bake for 1 hour and 15 minutes; remove ...

Somehow, it isn’t mash weather yet. It’s still too mild for shepherd’s pie, too muggy for thick stews. I’m not happy about it ...

Preheat the oven to 400°F. In a large saucepan, melt the butter over medium heat. Add the shallots and garlic and sauté until softened, about 5 minutes. Add the wine and stock; simmer until ...

Pre-heat your oven to 400°. Trim and half the Brussels sprouts, peel and slice the shallots. Place in a mixing bowl and toss with Olive oil, salt and pepper. Transfer to a large baking pan cut ...

Oven-baked haricots verts with cream of california cepe mushroom and crispy shallots; garnet sweet-potato mille-feuille with white-truffle royale and shaved truffles from alba; Waldorf-salad ...

Transfer chicken to a plate. Add shallots to the skillet and cook, stirring, 1 minute. Add farro and stir to combine. Add chicken stock and bay leaves and bring to a simmer, scraping up any ...