Shallot

When Thanksgiving demands green bean casserole but your jam-packed oven has other plans, opt for this buttery stovetop version.

This recipe for crispy fried shallots is easy to make and extremely versatile—use the shallots in green bean casserole, or to top a salad or rice.

This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.

This sheet-pan soup featuring deeply roasted vegetables and earthy, spicy ginger is the ultimate hands-off approach to dinner.

This sweet-and-sour pork tenderloin is quick enough for weeknights but fancy enough for company.

Shawarma-style roast chicken at home? You deserve it. No rotisserie required.

Regulars of the Mayflower Inn in Washington, CT, have been known to revolt when this tomato salad isn’t on the menu.

Spicy, creamy silken tofu with all of the crunchy toppings your heart desires.

It’s impossible to stop eating these green beans.

Welcome to my shallot TED Talk. 

This focaccia gets twice the tomato goodness through the combination of fresh cherry tomatoes and slowly sautéed and simmered sauce in the topping.

This is a great excuse to treat yourself to some seriously delicious vinegar.

These sweet and saucy shallots are your best answer to an effortless, plan-way-ahead side.

Crusty, juicy sliced steak + a fully-loaded salad = what we want to eat most nights of the week, TBH.

The spicy Thai curry paste from Brooklyn’s Ugly Baby restaurant.

Traditional panzanella is amped up by frying thick slices of bread in olive oil on only one side, achieving a combination of crisp and soft that soaks up all the tomato juices without getting soggy.

This all-purpose chile crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

The dinner you need when your wallet is empty and your crisper is half-full.

This addictive yogurt-based dip is like tzatziki dressed up for a party.

Skirt steak is delicious. Pan sauce is delicious. (And also I don't really like to leave the house, TBH.)

Shallots, quite frankly, are spectacular. Some would even say the greatest allium there ever was or will be.

You can make this salad with whatever produce you’d like (such as blanched fava beans and asparagus in the spring), it’s ridiculously versatile.

Take the guesswork out of changing up your alliums.

To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.