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Shallots

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Top Shallots Articles

Displaying items 78-88
  • Good things come in brunches: six L.A. favorites

     
    Who doesn't love fresh-baked coffeecake, a perfectly poached egg and some smoked fish or thick-cut bacon? On an abbreviated brunch crawl over the last couple of months, I tried to hit the highlights; it would have taken months more to check out every...
  • Sauce gribiche

    Sauce gribiche
    Total time: 30 minutes Servings: 8 Note: Chervil and tarragon are traditional in this classic sauce, and you can substitute them for the chives, or use basil or dill. 2 hard-cooked eggs 1 teaspoon coarse mustard 1 tablespoon minced shallot 2...
  • Thanksgiving takeout and dining options

    Thanksgiving takeout and dining options
    There are at least a couple of ways to deal with the fact that you have yet to plan Thanksgiving dinner: reservations at any of the dozens of restaurants that will be celebrating the holiday, or takeout. In addition to the listings below, check your...
  • Recipe: Turnips glazed with sherry vinegar

    Recipe: Turnips glazed with sherry vinegar
      Total time: 30 minutes Servings: 4 to 6 1 3/4 pounds small Japanese turnips (about 12 small turnips with 1 inch of stems attached) 2 tablespoons butter (1/4 stick) 2 tablespoons minced shallot (1 small shallot) 1 teaspoon salt 1/4 cup chopped...
  • Simple seafood salad at its best

    Simple seafood salad at its best
      Dear SOS: The Loews Madison Hotel in Washington, D.C., has a wonderful seafood salad on its dining room menu. The dressing was wonderful -- a subtle lemon flavor. Can you possibly obtain the recipe for the salad and dressing? I am craving this and...
  • A luscious year's top 10

    LOOKING back on the hundreds of recipes published in Food this year (384, to be exact), we're wondering: How do we stay so thin? OK, so we don't. Or not all of us, anyway. How could we, when there are so many wonderful dishes to sample week after week?...
  • The best of 2004

    This year the Food section published 380 recipes. How do we remember them all, much less decide on 10 best? It's a perennial dilemma. Take Russ Parsons' spiny lobster story (Oct. 20). It offered three lobster recipes that each received an equal number of...
  • Recipe: Boudin Blanc Aux Herbes St. Germain

    Recipe: Boudin Blanc Aux Herbes St. Germain
      1 1/2 cups milk 1/4 cup whipping cream 1/2 bunch tarragon 1/2 bunch basil 1/2 bunch parsley 2 green onions, chopped 2 shallots 14 ounces lean veal, trimmed 14 ounces lean chicken meat, trimmed 14 ounces pork fatback or veal fat 1 pound ice...
  • Recipe: Grilled Chicken Breast Sandwich with Tarragon Mayonnaise

    Recipe: Grilled Chicken Breast Sandwich with Tarragon Mayonnaise
      1/2 cup red wine vinegar 2 tablespoons crushed dried tarragon 2 tablespoons butter 4 teaspoons minced shallots 2 cups mayonnaise 1/2 teaspoon white pepper 6 (8-ounce) whole boneless chicken breasts Salt, pepper 6 homemade or commercial sandwich...
  • Recipe: Barley Risotto

    Recipe: Barley Risotto
      Note: From a story on a day behind the scenes at Joachim Splichal's Patina restaurant, this recipe is neither low-fat nor fast. But one taste and you'll understand why--despite the winds of fashion--this kind of cooking is still in favor. After...
  • Recipe: Gigot D'Agneau Roti A La Provencale (Provencal Roast Leg of Lamb)

    Recipe: Gigot D'Agneau Roti A La Provencale (Provencal Roast Leg of Lamb)
      Note: One of several Great Home Cooks profiled through the year, Claudie Ces makes this lamb the old-fashioned way, roasting it until the herb coating is crusty on the outside, while the meat remains tender and juicy. A local Provencal rose would...