This succulent summer corn salad is a fresh as can be
Tag: Shallots
Pickled shallots with fresh thyme
These delicate pickled onions make a quick and easy condiment
Romano beans with butter, shallots and chives A sweeter alternative to the common green bean, and made just as easily!
What are Romano beans? If you’ve never tasted Romano beans, you’re in for a treat! These broad, flat pods are similar to green snapping beans – you eat the entire pod and cook them the same way. But Romano beans are even sweeter and more tender than the common green […]
Celeriac and apple salad with watercress and Meyer lemon-shallot vinaigrette
Celeriac (also called celery root or knob celery) might be one of the ugliest-looking veggies you’ll ever lay your eyes on. A plant species in the family of common celery, celeriac is grown for its bulb rather than its stems, which are stringy and unpalatable.
Maple-glazed pan-roasted Brussels sprouts with chestnuts
These perfectly shaped petit cabbages are irresistible when pan-roasted. Sweet, nutty and slightly crunchy, they’re intensely flavorful tiny packages. But when you add a drop of maple syrup to the pan, their sweetness gets intensified, making them even more delectable. Roasted with whole chestnuts, the Brussels sprouts acquire an earthy […]
Tomato coulis with shallots and white wine
This flavorful coulis can be used as a dip for fritters, finger foods and grilled sandwiches, as a sauce for appetizers or main courses, or as a condiment. In the summer and fall, you can make it with vine-ripened tomatoes. In the winter and spring, use organic canned tomatoes. Either […]
Potato latkes with apple confit and crispy sage
The classic potato latke gets a makeover! Made with shallots instead of onions, these potato latkes are delicate and slightly sweet. Served with a dollop of apple confit spiked with Calvados, and a buttery, crispy sage leaf, each mouthful of these latkes yields an explosion of flavor.
Quinoa with Piquillo peppers, cured olives and frisée
Quinoa with Piquillo Peppers, Cured Olives and Frisée: A versatile and easy recipe that can be a sophisticated appetizer or a salad served family style. Viviane Bauquet Farre also shares her recipe for how to cook quinoa the perfect way, with step-by-step photos and instructions.