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Shallots

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Top Shallots Articles

Displaying items 89-99
  • Recipe: Balsamic Squash Puree

    Recipe: Balsamic Squash Puree
      Note: Most winter squash look more like instruments of self-defense than like something to eat. But winter squash is not only delicious, it's also easy to cook. One of the easiest methods is also among the best-tasting. There are two ways to get...
  • Recipe: Mushroom quenelles with spring vegetables

    Recipe: Mushroom quenelles with spring vegetables
      Mushroom quenelles with spring vegetables Total time: 1 1/2 hours Servings: 6 Mushroom duxelles: 1 pound button mushrooms, brushed free of any dirt or grit 1 tablespoon olive oil 1 tablespoon butter 1/4 teaspoon salt 1 tablespoon minced shallot...
  • Culinary SOS: Pizzeria Mozza's chicken liver pate

    Culinary SOS: Pizzeria Mozza's chicken liver pate
      Dear SOS: Pizzeria Mozza has fabulous pizza. But their chicken liver bruschetta is out of this world. I'd love to have the recipe. Lorri Jean Hollywood Dear Lorri: We love the rustic texture of this chicken liver pate, which is coarsely chopped by...
  • Eggplant stuffed with kale and walnuts

    Total time: 50 minutes, plus 1 hour resting time Servings: 4 4 Chinese eggplants 1 tablespoon kosher salt 4 tablespoons olive oil, divided 4 cloves garlic, minced 2 shallots, minced 4 cups chopped black kale (lacinto) shallots, minced 2...
  • Recipe: Alder-smoked scallops with fennel salad

    Recipe: Alder-smoked scallops with fennel salad
      Alder-smoked scallops with fennel salad Total time: 45 minutes Servings: 4 Note: When buying scallops, look for "diver" or "dry-packed" scallops; these scallops are fresh with no added liquid, and their flavor is noticeably sweeter. This recipe...
  • Hailing from Caesar

    CAESAR salad — romaine, croutons, Parmesan, egg, anchovies, olive oil, lemon juice. Aficionados have always debated whether to include the anchovies, whether to serve the leaves whole or chopped and whether to coddle the egg — but what about...
  • Recipe: Petite romaine with tarragon dressing and burrata crostini

    Total time: About 1 hour Servings: 6 Note: Adapted from Opus executive chef Josef Centeno. This recipe makes 1 3/4 cups tarragon aioli, more than is needed for the salad. The extra aioli will keep for 1 week, refrigerated, and is great for sandwiches....
  • Recipe: Grilled swiss chard reuben

    Recipe: Grilled swiss chard reuben
      Just because St. Patrick's Day falls midweek doesn't mean you can't cook up something to celebrate, even if you have a busy schedule. Instead of slow-cooking corned beef, pick up sliced corned beef and Swiss cheese from the deli and make these quick...
  • 30 days of ripe tomatoes

    30 days of ripe tomatoes
    Summer always comes late to Southern California, but that seemed to be particularly true this year, as the cloudy gray days of June gloom stretched well into August for many areas. There was a good side, to be sure, but what we gained by not having to...
  • Recipe: Tomato salad with pickled shallots and goat cheese croutons

    Recipe: Tomato salad with pickled shallots and goat cheese croutons
      Total time: 1 hour, 15 minutes Servings: 4 to 6 Note: This looks best with tomatoes of different colors. 2 shallots, sliced moderately thin 3 tablespoons red wine vinegar 1 tablespoon minced garlic 1/2 cup olive oil, divided 1/4 pound fresh goat...
  • Recipe: Isaan-Style Grilled Beef Salad

    Recipe: Isaan-Style Grilled Beef Salad
      Note: From northeast Thailand, yums are hearty, volcanic salads of meat or seafood in a bracing, herb-laced chile-lime dressing. They're served at room temperature with drinks and, unlike most savory Thai dishes, they're not eaten with rice. This yum...