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Roasted Marinated Peppers

Author: Adam Perry Lang

Instant Pot Lamb Haleem

Haleem isn't about eating a lot of meat. Instead, it's a Pakistani dal, rice, and barley stew flavored with meat and topped with crispy shallots and ginger.

Author: Sohla El-Waylly

Roasted Root Vegetable Vinaigrette

Author: Giada De Laurentis

Crispy Fried Shallots

Starting the shallots in cold oil guarantees that every ring will be perfectly crisp and golden brown, with nothing burnt or oil-drowned.

Author: Molly Baz

Chile Crisp

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Author: Chris Morocco

Steak au Poivre

When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.

Author: Ludo Lefebvre

Potted Chicken Rilletes

Author: Octavio Becerra

Mango Curry

This Keralan mango curry is one we'd typically pair with a fish curry and accompany with rice. The recipe calls for coconut vinegar, unripe mangoes, and black mustard seeds.

Author: Joe Thottungal

Shallot Vinaigrette

Author: Ali Larter

Mac and Two Cheeses with Caramelized Shallots

Author: Bon Appétit Test Kitchen

Savory Rolls

Author: Alex Brown

Chicken Wings with Ginger and Caramel Sauce

Author: Jean Georges Vongerichten

Red Curry Peanut Dipping Sauce

Author: Gina Marie Miraglia Eriquez

Spicy Marinated Vegetables and Sardines on Toast

Don't let the veggies hang out in the vinegar for too long. You want them to stay crunchy!

Author: Andy Baraghani

Braised Lamb Shanks With Fish Sauce

A full ½ cup of fish sauce goes into this recipe: half into a garlicky marinade and half into a sauce with dried chiles, cilantro stems, and sautéed shallots.

Author: James Syhabout

Vegetarian Pad Thai

Author: Lillian Chou