Recipes in "Shallot" category| Page 5

Roasted Beet, Shallot and Pecan Salad

Author: Sherri Guggenheim

Wood Grilled Breast of Chicken Marsala with Grilled Carrots

Creamy Basil Dressing

Cherry Tomato Vinaigrette

Author: Bon Appétit Test Kitchen

Sole with Orange Brown Butter

Aleppo Pepper Roasted Pork with Shallot Vinaigrette

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.

Author: Alison Roman

Herbed Roasted Winter Vegetables

Chicken Breasts Stuffed with Shiitakes and Provolone

Cranberry, Shallot, and Dried Cherry Compote

Mashed Yukon Gold Potatoes with Caramelized Shallots

Author: Melissa Clark

Yogurt and Persian Shallot Dip (Mast o Musir)

I think of Persian shallots like truffles-they grow wild in the foothills of the Zagros Mountains, and have to be found and dug out of the earth by dedicated artisans. This lovely, simple dish is great...

Author: Najmieh Batmanglij

Morel Sauce

Spice Rubbed Chicken Breasts with Lemon Shallot Sauce

Wild Rice with Roasted Peppers and Toasted Almonds

Coconut Rice and Peas

If you opt for canned instead of dried beans in this recipe, they won't be quite as creamy, but you'll save yourself some time.

Author: Sarah Kirnon

Shallot Tarte Tatin

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.

Roasted Beets with Grapefruit and Rosemary

If using different-colored beets, remember to toss them separately so they don't stain one another.

Author: Andy Baraghani

Mashed Potatoes with Garlic and Shallots

Horseradish Cream Sauce

An easy Horseradish Cream Sauce recipe

Author: Bruce Aidells

Beurre Blanc

Adding cream to beurre blanc helps with the emulsification, ensuring it stays rich and luxurious far longer that a sauce without it.

Herbfarm Vinaigrette

Author: Jerry Traunfeld

Spaghettini with Gorgonzola, Leeks and Shallots

Corn on the Cob with Shallot Thyme Butter

Caraway Chicken Breasts with Sweet and Sour Red Cabbage

Author: Bon Appétit Test Kitchen

Mussels with Shallots and Thyme

Warm Salad of Seared Scallops, Haricots Verts, and Bell Peppers in Walnut Vinaigrette

Crispy Salt and Pepper Chicken with Caramelized Fennel and Shallots

Author: Jamie Geller

Green Beans with Crisp Shallots, Chile, and Mint

Grilled Halibut with Lemongrass Tomato Sauce

Rosemary and Mustard Pork Loin with Baby Artichokes, Shallots, and Vermouth Jus

Author: Ivy Manning

Roasted Sweet Potatoes with Mushrooms and Shallots

Salmon Fillets in Dill Peperoncini Cream Sauce

Quick Basic Brown Sauce

Author: James Beard

Roasted Green and White Asparagus

This can be served hot or at room temperature. Roasted Green and White Asparagus

Author: Jeanne Thiel Kelley

Pan Fried Pepper Steak

Author: Chef Neil Perry

Sautéed Kale with Garlic, Shallots, and Capers

Grilled Pork Shoulder Steaks With Herb Salad

Don't go for perfect grill marks here. Flip the steaks often so the fat renders evenly without overcooking the meat.

Author: Andy Baraghani

Salmon Cakes With Arugula Salad

Author: Barton Seaver

Madeira Glazed Shallots

Glazed Chicken with Porcini and Crisp Potatoes

Author: Andrea Albin

Roasted Potatoes with Herbs

Broccoli and Spam Stir Fry

In this Thai-inspired stir-fry, a quick sear gives Spam a crispy yet melt-in-your-mouth texture, and a finishing drizzle of vinaigrette balances the salty rich ham with an herbaceous lift.

Author: Kendra Vaculin

Eggplant Cannelloni

Author: Kristine Subido

Wild Mushroom Risotto

Author: Anthony Bourdain

Mussels with Aquavit, Cream, and Tarragon

Author: Andreas Viestad

Two Bean Salad

Spicy Mushroom Larb

We've never met a riff on larb that we didn't like, including this vegetarian version, which forgoes the typical meat or fish for crispy shiitake mushrooms.

Author: Andy Baraghani

Chicken and Dumplings

Reverse Sear Rib Eye Roast With Fennel and Rosemary

Cutting the meat into two smaller pieces reduces cooking time, but it's the roast first, brown later "reverse sear" that's game-changing in this recipe.

Author: Andy Baraghani

Chicken Breasts with Wild Mushrooms, Marjoram, and Marsala

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