Shallot

Make any modifications that suit you and the preferences of your eaters: Onions in place of shallots; carrots for fennel; add garlic; omit the cayenne; a splash of cream instead of butter, as you wish.

The frilly edges and large clusters of these mushrooms catch all of the spices and get nice and charred.

Say you’re not a big onion person. This sauce, without the onions, is delicious on its own. If you do like onions, smoke 'em along with these potatoes for the perfect summer side dish.

Shallots are sweeter and even more versatile than onions. These shallot recipes will make you a believer.

It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.

The pan-flip doesn’t just look cool, it ensures that food cooks evenly over high heat.

Five-spice powder plays wonderfully off fruit. In this recipe, stem-on grapes are tossed in the oven alongside chicken breasts to concentrate their sweet-tart juices. The method works wonderfully with plums, too.

The stems from Swiss chard shouldn't be trashed; they add texture and a layer of flavor to any sauté.

Like a lighter riff on a classic French onion dip, this yogurt-based dip is just begging for chips or crackers. The texture will make you pause before reaching for sour cream–based ever again. We suggest using low-fat Greek yogurt (we like Fage and Wallaby brands). Fat-free is astringent and chalky, and the richness of full-fat can drown out other flavors.

Once you’ve got the two racks tied together (and the lady apples halved), making this crown pork recipe is as simple as any other roast.

Here's how to buy, store, and cook with shallots, in season in November.

This recipe would also work with small cipolline onions or larger torpedo-shaped shallots.

Shallots are great. So are onions. Here's when (and how!) to use these pungent alliums.

You can make this dish with whatever vegetables you have on hand—potatoes, shallots, carrots, and leeks are all good options. This is part of BA's Best, a collection of our essential recipes.

We love this shrimp mixture piled inside of Kindred’s house-made rolls, but you can use your favorite brand of split-top buns if baking isn’t your thing.

When you swap mayo for a tangy vinaigrette and add charred greens, magic happens.

This sauce really showcases summer tomatoes. Use the best you can find.

Whole, unpeeled, and roasted to surreal tenderness, shallots are shedding their ”always the bridesmaid” status once and for all.

Ramps are great, but don't discount scallions, leeks, and chives—here's how to use all of spring's best alliums.

A seared piece of meat might sound boring. But when it’s drizzled with a silky reduction? Always exciting.

When you get right down to it, very few people actually really and truly want a green bean casserole. Lacy fried green beans with an addictive shallot dip? That’s another story, and a great way to use up any leftover beans.

It can be hard to gauge what’s happening under all that salt, but these times are accurate. If your fish is on the smaller side, take it out on the lower end of the range.

Don't be shy about letting your onions get some char.

This slow-roasted pork shoulder comes out of the oven before it collapses into a shreddable texture; it will be succulent and tender but easy to slice.