1,048 shallot recipes

Sole, poached simply, surrounded in aromatics. So easy, such delicate perfection.

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.

Finish with a squeeze of fresh lemon and a drizzle of high-quality extra virgin olive oil. Delicious.

Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.

Spicy sweet and sour cucumber salad: crisp cucumber tossed in a tangy, sweet, and chili-spiked dressing. A quick, refreshing side that gets even better after a chill in the fridge.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

Scrumptious sandwiches made with chicken breasts, mayonnaise and smoked almonds.

Juicy and sweet watermelon cubes are tossed with fresh mint leaves, feta cheese and a light yet tasty citrus dressing made with orange juice, lemon juice, extra-virgin olive oil, and a bit shallots. Use any kind of your favorite greens as a base. A great summer salad.

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

We bumped up the amount of shallots to about 1/2 cup and used a spicy curry powder. We also added a 1/4 cup of parsley, minced, added just before serving. Turned out great.

An easy and tasty way to serve healthy beets; in a creamy mustard sauce.

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

A favorite of ours which goes well with any type of fish, particularly flaky white fish.

Lovely mingle of flavours. I toasted the walnets. Used dried tarragon but soaked in the oils w/orgainc cider vinegar in advance. Oh yeah and added 1 clove of finely minced garlic. A big hit with or without the garlic. High class side dish using the fresh beans from my local country road farmer.