Onions, whether they’re of the workhorse yellow or white or vibrant red varieties, are abundant at the grocery store and ...

That's why I love French cuisine so much. Simple ingredients that can turn into something magical for your taste buds. Don't get me wrong, in French cooking we have many complicated and complex ...

shallots, salt and pepper before roasting—a smart trick to cut down on dirty dishes—then add sweet-tart white balsamic ...

If you're wondering about the differences between shallots and onions, here's what you need to know about substituting one ...

Shallots are technically a type of onion, but they're not exactly the same as yellow, white, or sweet onions. Their ...

Add the garlic and shallot and saute, once soft add the mussels, shaking the pan. Once everything is sizzling, raise the heat and add the wine. Cover the pan and allow the mussels to steam open.

For the sauce, he sautees tarragon, garlic and shallots and reduces it down with white wine, before adding a dash of cream and butter, letting it all emulsify together and then adding in the salmon ...

you get when flipping it over. But why should dessert get all the fun? For a savory version of the fruit classic, try this beet, chévre and shallot tarte—a wow-worthy appetizer for a crowd or a main ...

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 ...

His Caramelized Shallot Tagliatelle showcases egg noodles and beautifully caramelized shallots. Using very low heat to cook the shallots along with garlic, vinegar, and a little light brown sugar ...