487 shallot recipes

Silky chicken liver pate with brandy, mushrooms, shallots, and fresh herbs. A quick, elegant appetizer that's ready to chill in under 30 minutes.

Thai yellow curry paste from scratch with dry-roasted cumin, coriander seeds, dried chilies, lemongrass, shallots, and garlic. Pairs best with beef and pork curries.

Indonesian sambal ikan transforms tuna into a spicy-sweet coconut relish with shallots, garlic, and candlenuts. Serve hot or cold as a bold condiment or side dish.

Thai yellow curry paste from scratch with toasted cumin and coriander seeds, dried red chilies, lemongrass, shallots, garlic, and warm spices. Pairs naturally with beef and pork.

Striped bass fillets baked in white wine and lemon butter, finished with a velvety cream sauce enriched with egg yolks, tomatoes, mushrooms, and shallots. French-inspired elegance for a crowd.

Australian-style macaroni salad with green beans, red bell pepper, celery, and shallots tossed in fat-free mayo. A light, crunchy, healthy side that comes together in 10 minutes flat.

Roasted fish fillets coated in a tangy creme fraiche, Dijon, and whole-grain mustard sauce with shallots and capers. Ready in under 25 minutes, this elegant weeknight fish dinner is impossibly simple.

Turning now to cooking with cheese, here's a recipe for a yummy spinach and cheese soufflé. This recipe comes from Lynne Kaplan, a chef who owns the Victoria House Bed & Breakfast in Spring Lake, NJ. For a gourmet B&B check them out at victoriahouse.net.

It can be a very good appetizer after dinner! Welcomed by everyone!

Panang curry paste is a flavorful and aromatic blend of spices and herbs that forms the base of the popular Thai dish, Panang curry.

Rich pheasant stock from roasted bones, red wine, juniper berries, and aromatic vegetables. Deep wild game flavor for sauces and soups.

Golden-crusted sweetbreads braised in dry sherry and chicken broth, finished with cream and butter. A classic French bistro dish with a warm hint of mace that's easier than you think.

Mortadella is one of the most popular cold cuts we have in Italy. It's a typical product from northern Italy, made of pork meat, little chunks of porkfat and spices. It's tasty and savoury, the perfect filling for a sanwich, and ideal for stuffings. It's definitely my favourite 'salume' ! Try it in this recipe, it's a special starter - delicate and sofisticated - and it's EASY to prepare! I found this recipe on the website of a famous producer of traditional Italian cold cuts.

A layered French terrine of pureed ground chicken, carrot batons, green beans, and black olives baked in a water bath until firm and sliceable. Elegant charcuterie-board worthy fare with a champagne finish.

Pickled nasturtium seeds brined in salt water, layered with tarragon and horseradish, then preserved in spiced white wine vinegar. A peppery homemade caper substitute.

Seared bay scallops in a white wine butter sauce with pine nuts, sun-dried tomatoes, and fresh lemon. A quick, elegant seafood dinner ready in 20 minutes.