I adore shallots. These little alliums give a beguiling oniony-garlicky flavor and fragrance to all sorts of dishes. I use them raw in salad dressings, caramelize them until they melt for topping ...

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 side ...

We may receive a commission on purchases made from links. Often associated with French cuisine, shallots have crunchy, off-white flesh layered like an onion with a similar albeit mellower and sweeter ...

This cucumber salad side dish balances tangy Chinese red vinegar with rich shallot oil and crunchy fried shallots. It’s fresh, light, and perfect alongside Chinese-inspired meals.

When you take the time to fry up garlic, shallots, or green onions, your kitchen smells amazing. Cooking alliums in oil doesn't just create a delicious addition to sauces, dressings, and other recipes ...

Bavette à l’échalote is a beloved French classic that brings the rich, savory flavors of perfectly cooked skirt steak and caramelized shallots to your table. This dish is quick and easy to make, yet ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to our cooking. A feature all about onions in Cooking Light magazine's April issue profiles six family members in ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to cooking. Cooking Light magazine profiled six family members in order of potency: from the most assertive, ...

This vegetarian-friendly mushroom pasta was inspired by Northern California’s Redwood National and State Parks.