Shallot

The vinegared shallots and fresh herbs cut through the richness of this steak recipe from Tosca.

This dish is a bold mix of salty, sweet, and acidic components. Crunchy slabs of melon and sharp greens keep it fresh; meaty chops provide depth.

“Cool and bright, this herb-laced corn salad is my new summer staple.” –Alfia Muzio, recipe developer

Working in batches ensures okra that's golden and tender, not soft and slimy.

Next to fried shallots, these are the single greatest condiment of all time. They’re an ideal counterbalance to rich, fatty, or spiced foods, or as a zingy garnish for a cold noodle salad.

“You always want to give the option of adding heat at the table,” says chef and author David Tanis. These shallots deliver acidity and fire in one shot.

Browned for deep flavor (and good looks), then braised for succulent results, this spring chicken has it all.

You know how guests always ask what they can do to help in the kitchen? Give them this recipe.

Crispy shallots are an addictive garnish on this slaw.

Mâche, the sweet, tender lettuce that’s been popular in France since the 1700s, is increasingly easier to find at specialty grocers and farmers’ markets. Mizuna and baby arugula are just as delicious with these golden, crackling shallots.

We love the shades of green you get from using one color of heirlooms, but this salad is equally delicious with any tomatoes you like.

To ensure the snow-white color of this soup, don’t let the onions brown.

They look unassuming, but these little jars of unctuous spiced meat served with crunchy toast and rich shallots are a decadent and satisfying treat.

Vinaigrette can be made 1 week ahead and kept refrigerated. Bring to room temperature and shake before using.

A sophisticated--and infinitely easier--take on sour cream and onion dip. Pair it with lamb, grilled chicken, or fish.

Like any bread, prepping this onion naan recipe takes a little time. The good news: each cooks up in under 5 minutes.

The smoky-tart flavors of this sauce pair well with the inherent sweetness of seared scallops or roasted pork tenderloin.