408 shallot recipes

Toast cumin, cardamom, and fenugreek until fragrant, then grind with dried chilies and shallots for an aromatic Ethiopian spice blend that's ready in minutes.

Warm brown rice salad with sauteed celery, shallots, tarragon, cashews, and alfalfa sprouts dressed in cider vinegar. A quick vegetarian side served at room temperature.

Bone-in duck seared in rendered fat, then braised in red curry paste, coconut milk, fish sauce, and lime juice over jasmine rice. Rich Thai-inspired comfort with a mussels variation included.

Grilled portobello mushroom salad with baby greens, bacon, Roquefort, and a honey-balsamic vinaigrette. A steakhouse-style main-course salad that leans on marinated mushroom caps as a meat substitute.

Trey Trung Kroeung: Cambodian catfish simmered in a fragrant lemongrass kroeung paste and coconut milk. Authentic Cambodian fish curry with galangal, kaffir lime, and turmeric.

Beef tournedos seared, crusted with Parmesan-laced fresh corn, then finished in the oven with a roasted corn and tomato pan sauce. A summer-meets-steakhouse plate.

A spiced oil made with carrots, sweet bell peppers and red pepper flakes that can really spice up pasta or steamed vegetables.

Chilled broccoli soup pureed with potato and chicken stock, served ice cold with paper-thin raw porcini mushroom slices, chives, and ricotta toasts. A refined, restaurant-quality cold soup for summer.

Crisp vegetable salad with snow peas, cherry tomatoes, and carrots tossed in a savory miso-soy dressing with ginger and garlic. Fresh, crunchy, and ready in 15 minutes.

Creamy arborio rice cooked risotto-style with shiitake mushrooms, smoked pork, and Chinese flavors. A fusion dish with soy-sesame sauce and mustard greens, ready in 45 minutes.

Authentic Thai massaman curry paste pounded from scratch with dry-fried spices, dried chilies, lemongrass, galangal, grilled shrimp paste, and tamarind. Deep, complex, and aromatic.

Vit Tiem Mia is a traditional Vietnamese braised duck wrapped in sugar cane, stuffed with peanuts, chestnuts, ginkgo nuts, and lotus seeds, simmered in coconut water until fork-tender.

Sautéed chicken cutlets with asparagus, spring onions, saffron, and a parsley-tarragon-citrus gremolata. A restaurant-style spring dinner that builds big flavor in a single skillet in 30 minutes.

Gloria's black bean soup simmers dried beans low and slow, then gets stirred thick with a blended sofrito of peppers, onion, garlic, cumin, and oregano. A rich, Cuban-style puréed bean soup.

Kakuluwo (Sri Lankan crab curry) simmered in two stages of coconut milk with shallots, ginger, garlic, fenugreek, turmeric, curry leaves, and a finishing splash of lime. Bold, fragrant, deeply spiced.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.