Search Results for “shallots

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Sherry Shallot Vinaigrette

In a medium bowl, whisk the shallots, salt, and vinegar together until the salt dissolves. Slowly whisk in the oil until the dressing ...

by Debra Ponzek


Wilted Spinach Salad with Pickled Shallots

Scott Linquist, chef at Border Grill, taught us this terrific technique for wilting spinach leaves right in the bowl. It immediately open...

by Mary Sue Milliken and Susan Feniger


Glazed Shallots with Red Wine

These sweet-and-sour tender shallots will perk up simply grilled meats.

by Victoria Blashford-Snell and Brigitte Hafner


Red Chile, Garlic, and Shallot Sauce

Its saucy, fiery, orange-red color is a clue to its dragon-breath-like quality, puffing wisps of burning heat in every single drop. My v...

by Raghavan Iyer


Sauteed Halibut with Pecan Shallot Topping

Pat halibut dry and season with salt and pepper. Heat 2 tablespoons oil in a 12-inch heavy skillet over moderately high heat until hot bu...

by Ruth Reichl

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Roast Chicken with Caramelized Shallots and Fingerli...

Fingerlings are a variety of herloom potato increasingly available at local markets. These tiny tubers (also referred to as Russian banan...

by Tony Rosenfeld


Côte de Boeuf with Caramelized Shallots

Each of these bone-in rib-eye steaks is big enough to serve two. I often cook them with all the fat so I get maximum flavor, then trim of...

by John Torode


Shallots Preserved in Red Wine

This preparation is used in Foie Gras Terrine with Preserved Shallots, and Warm New Potato Salad with Preserved Shallots.

by Waldy Malouf


Duck with Shallot Confit

The spices and melted honey lend comforting winter flavors to the duck. Good with a sweet potato purée, sautéed bok choy, or green beans ...

by Victoria Blashford-Snell and Brigitte Hafner


Spaetzle with Pepper and Crisp Shallots

We use crisp-cooked shallots often, mostly because they’re easy and we love them; they’re onion rings taken to another level. Here, the s...

by Jean-Georges Vongerichten and Mark Bittman


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