Shallots

With a flavor profile inspired by pasta e fagioli, this weeknight pasta recipe coaxes rich flavor out of simple ingredients while enlisting the oven to create a luscious sauce from roasted tomatoes and white beans. Essentially, the dish requires just three steps: Boil pasta, roast your sauce ingredients, then stir together until the pasta is glossy. When roasted in the oven, the beans become crispy, like croutons, and break down in a way that helps thicken the sauce. Though a flurry of freshly grated cheese would be welcome on top, this otherwise-vegan dish doesn’t need it: The roasted tomato sauce is rich and luscious, fortified by starchy pasta water, roasted beans and a good glug of extra-virgin olive oil.

Make your favorite Ginger Dressing that you get at Japanese restaurants right at home in just 5 minutes! This simple, vibrant, and recipe features fresh ingredients like ginger, carrots, shallots, and more.

This Japanese beef tataki recipe shows you how to make an elegant, flavorful dish with minimal ingredients and effort. Using a tender ribeye steak, the beef is seared to a perfect medium-rare (or rare, if you prefer traditional style), rested, chilled, and sliced thinly for a sashimi-like bite. It’s served over a savory soy-vinegar-yuzu sauce, garnished with delicate green onion curls for a fresh finish. You can also add crispy fried shallots or onions for extra texture. Tataki is traditionally served rare, but this version adds a modern twist with medium-rare doneness and a cleaner, more refined plating technique. Perfect for a Japanese-inspired dinner, date night, or impressive appetizer.

Juicy chicken thighs, pan-seared with a simple sauce made of butter, white wine, and shallots. It's a budget-friendly recipe that's simple enough for a quick weeknight dinner but elegant enough to serve to company.

This white bean pasta is made with a silky sauce of shallots, garlic, cannellini beans and lemon—finished with arugula, herbs, and pine nuts for brightness and crunch.

Classic asparagus risotto made with Arborio rice, shallots, stock, fresh asparagus, and Parmesan cheese. Serve this recipe as a springtime main dish or elegant side.

Meet your new weeknight MVP: Juicy baked boneless chicken thighs dressed up with a zippy marinade that includes Dijon mustard and tomato paste, along with a crispy shower of golden baked shallots. It’s bold, it’s easy, and it gets dinner on the table in 30 minutes without breaking a sweat.

Whenever I cook corn for my family, I cut off the tips, the better to fit the ears into my soup kettle. I always find myself nibbling the sweet kernels from those tips and wondering how else these little nubbins could be used. So when Amanda and Merrill announced the competition for best uncooked dish, I decided to try for a crunchy, chunky salad starring uncooked corn that would be colorful and satisfying. Here is the result. You could replace the shallots with some minced chives or scallions. This salad could replace cole slaw or potato salad as a side dish for a hefty sandwich. - creamtea

This creamy mushroom risotto with two types of mushrooms, Arborio rice, shallots, and white wine makes a rich and hearty Italian main dish or side.

Simple ingredients, quick to cook, and easy to eat, this soup is the perfect comfort food for a busy weeknight. This childhood favorite is ready in 15 minutes. Serve it with steamed white rice for a complete meal.

Call it congee, rice porridge, or rice soup, this soothing bowl of rice simmered in chicken broth is hard to beat.

A savory, chunky jam you can spread on a baguette.

Slow-braised pork and hardboiled eggs in a savory sauce made with coconut water (or soda), caramel sauce, fish sauce, garlic, and shallots. Traditionally made with pork belly, but you can use a 50/50 blend of pork belly and shoulder, or just pork shoulder for a lighter version. This recipe makes plenty of sauce to pour over white rice.

Creamy wild mushroom soup made with dried wild mushrooms, fresh mushrooms, shallots, garlic, stock, cream, sherry, and herbs.

Okay, these creamy lemon chicken meatballs? You need them in your life. They're tender, juicy, and packed with so much flavor think garlic, parmesan, fresh parsley, lemon zest, and a little caper magic. We brown them up for that golden crust, then let them simmer in the most dreamy lemon butter cream sauce with white wine, shallots, and thin slices of lemon that literally melt right in.It all comes together in one pan, and the sauce? It’s silky, tangy, and totally luxurious. Toss it all over fettuccine, shower it with extra parm and black pepper, and just trust me—everyone’s gonna ask for seconds.

Collect the juiciest, ripest tomatoes you can find for this salad (the sweeter and fruitier, the better), which is amplified by an herby, piquant dressing. Start with cilantro, scallions, and Thai basil; perilla leaves lend a grassy, aniseed note. You can find them at Asian grocery stores or greenmarkets, but, if they’re unavailable, substitute shiso or mint. Tamarind is very sour, too tart to enjoy on its own, but paired with a sweetener, such as maple syrup, honey or brown sugar, it sings with citrusy, smokey notes. Don’t be afraid to add more maple, chile, salt or vinegar until you strike that harmonious sweet-sour balance. And, two final notes: If you’re looking for a heartier salad, add 2 cups of cooked grains, like farro or quinoa, and feel free to use store-bought crispy fried shallots if tight on time.

This easy puff pastry tart is topped with fresh green beans, sliced mixed mushrooms, plenty of melty cheese, and crispy shallots.

Served over a tangle of linguine or with a side of roast potatoes, this classic Italian-American dish made with chicken breasts, mushrooms and Marsala wine is comfort home cooking at its absolute best. Good news: It's also weeknight easy. First, pound boneless chicken breasts (you can use boneless thighs, too, but they might need a little more cooking time) with a mallet or a rolling pin until they're about 1/4-inch thick. Season them generously with salt and pepper, dredge in flour and fry in a little olive oil until they're golden brown. Make a quick sauce of mushrooms, shallots and Marsala and pour it over the chicken. Garnish with a little chopped parsley or chervil for color. That's good eating.

Here are the essential elements to my favorite kale salad: Tuscan kale, stems removed, leaves finely chopped. No need to massage. Grated Parmigiano Reggiano Shallot Vinaigrette. See notes below if you'd like to make a small batch. Optional: olive oil toasted bread crumbs If you plan on using the food processor, as outlined above in the photos, this should be your order: bread crumbs, cheese, shallots, wiping with a tea towel between each use. Once the shallots are puréed and macerating in the vinegar, it's safe to give the processor a rinse and tuck it away. You absolutely do not need to use a food processor to make this salad. I've had two occasions this week that called for making an enormous salad, and so I found the food processor to be so handy. Entertaining or not, however, it's so nice having a large batch of vinaigrette on hand. It will keep for weeks in your fridge.

These roasted green beans are a fresh take on your everyday green beans. This recipe could not be easier to bake on a sheet pan, giving you perfectly brown and tender beans with crisp edges, tangled with crispy, caramelized shallots.

Easy shrimp recipe, coated in Mediterranean spices and skillet-cooked in a light white wine and olive oil sauce with shallots, bell peppers and tomatoes. Ready in 25 minutes or less!

The combination of bacon, heritage organic, grass-fed cheddar and caramelized shallots blends together beautifully for a satisfying potted cheese spread.   It assembles in about a half hour. I spread it against homemade crackers or toasted sourdough bread, or take it along to potlucks and holiday parties.

The slow cooker transforms winter squash, carrots, and shallots into a spicy, vegan butternut squash soup that everyone, even omnivores, will love.

This lemongrass recipe is in collaboration with Tiff of @tifflovestofu and her latest newsletter Tiff’s Table! There are so many great flavors and textures in this recipe and it’s also easily customizable. Plus, it’s great for meal-prep!The homemade seitan is cooked with an aromatic blend of shallots, garlic, and lemongrass before being reduced in a sweet & savory sauce. The lemongrass seitan is served on a bed of crispy rice and paired with a Vietnamese sauce/dressing, pickled carrot, crunchy cucumber, tomato, and cilantro.