If stored in a cool, dark, airy place, small, brown shallots will keep for up to a couple of months. Banana shallots will only keep for about two weeks.

Being French, shallots are part of my cooking, and I always have a few in my vegetable basket. An indispensable ingredient in ...

Reserve this butter sauce to reheat the lobster meat. Begin with a medium sized sauce pot over medium heat. Add butter and ...

Bon Appétit joins Chef Eric Ripert, owner of NYC’s Le Bernardin, to make his perfect version of salmon fillet. With three ...

As we become increasingly aware of the vital role a nutritious diet based on whole foods plays in maintaining good health, we ...

Add the onion and green chilli and cook for 6-8 minutes, or until softened. Stir through the pandanus leaf, curry leaves and garlic. Cook, stirring, for 3 minutes, or until fragrant.

Add butter and morels, cook until morels are nicely browned. Reduce heat to medium low. Add shallots, bay leaves, thyme, garlic and a pinch of salt. Sweat until the shallots are translucent.

Smith’s Chef Jeff Jackson Recipe Queso Fundido with Chorizo Ingredients 1/2 lb. chorizo 1 shallot, minced 1 tsp. garlic, ...

Preheat the oven to 200°C. Brush a medium / large gratin dish with melted butter and place the vegetables into the dish, add ...