If stored in a cool, dark, airy place, small, brown shallots will keep for up to a couple of months. Banana shallots will only keep for about two weeks.

Pour any fat remaining into shallots. Drain lettuce. Trim at root, separate leaves, wash and dry. In a large bowl, toss lettuce leaves with pickled shallot dressing. Break up prosciutto and ...

Samin Nosrat, an expert on the elements of good cooking, has discovered one that's central to her favorite salad dressing in two surprising ways.

A step away from traditional pickled onions, these lightly sweet onions or shallots are appetisingly succulent. Serve as an antipasti or hors d’oeuvres with platters of charcuterie meats and/or ...

This delicious vegetarian dish of grilled asparagus with Old Winchester cheese, shallot vinaigrette, basil crushed potatoes, pickled cucumber and tomato vinaigrette was created exclusively for ...