Recipes with shallots
1,047 recipes
Kang-Ped Bhet-Yang - Thai Roast Duck Red Curry.
Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.
Ambila Chicken
Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.
Curried Scallops in Cream Sauce
Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.
Cheese Pasta Roll with Tomato Sauce
Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.
Beet Soup with Sage & Shallots
A tasty soup that's easy to make and is perfect for a light lunch.
Lamb Loin in Puff Pastry
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
Gai Dom Kha (Thai Chicken Soup)
Gai Dom Kha is Thailand's coconut chicken soup, built on lemongrass, galangal-style ginger, and lime, finished with fish sauce and chiles. Creamy, hot, and deeply aromatic.
Pea, Bean & Potato Soup
Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.
Curried Chickpeas (Kabli Chana)
A quick vegetarian Indian chickpea curry with popping mustard seeds, turmeric, cumin, and ginger. Ready in under 40 minutes with just a handful of pantry spices. Vegan-friendly and naturally gluten-free.
Mako Shark Steak Au Poivre
Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.
Sunday's Beef Pie
Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.
Caribbean Pepper Oil
Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.
Chicken Congee
Loaded with healthy protein from chicken and egg and anti-inflammatory herbs such as coriander and ginger, this is a great way to start the day. Although traditionally made by cooking grain in the soup until it becomes mushy, consider cooking grains separately to retain their texture and nutrients. Also swap white rice for brown rice or quinoa, or even barley to boost the nutrition profile of the soup.
Salmon Buried in Potatoes
Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.
Oyster Croquettes
Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.
Kang ped bhet yang, Thai roast duck red curry with homemade curry paste, coconut cream, Thai basil, and Kaffir lime. A Bangkok restaurant classic with layered heat and sweet-savory complexity.
Fiery Indonesian chicken braised with lemongrass, chilies, and a fragrant spice paste, then simmered with green beans until tender. Bold, aromatic, and built for heat lovers.
Classic Coquilles St-Jacques with a curry twist. Poached scallops in a creamy curry-mushroom sauce, piped into shell dishes with buttery mashed potato borders, then broiled golden. Old-school French elegance.
Elegant Italian pasta rolls stuffed with three cheeses, smoked ham, and prosciutto, poached in chicken broth and served over fresh tomato sauce. A masterchef-worthy showpiece.
A tasty soup that's easy to make and is perfect for a light lunch.
Lamb loin wrapped in puff pastry with a pistachio and chestnut puree stuffing, served with a juniper-and-thyme red wine reduction. A showstopper main course for special occasions.
Gai Dom Kha is Thailand's coconut chicken soup, built on lemongrass, galangal-style ginger, and lime, finished with fish sauce and chiles. Creamy, hot, and deeply aromatic.
Hearty pea, bean, and potato soup with black beans, shallots, and a thick rustic texture. A Native American-inspired one-pot soup that simmers low and slow.
A quick vegetarian Indian chickpea curry with popping mustard seeds, turmeric, cumin, and ginger. Ready in under 40 minutes with just a handful of pantry spices. Vegan-friendly and naturally gluten-free.
Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.
Ground beef pie with mashed potato crust, mushrooms, shallots, garlic, and sharp cheddar baked until golden. Think shepherd's pie meets meat pie, and it's ready in about an hour.
Homemade Caribbean hot pepper oil infused with scotch bonnet, shallots, garlic, thyme, and fresh herbs in extra-virgin olive oil. Just mix, bottle, and wait one week for fiery island heat.
Loaded with healthy protein from chicken and egg and anti-inflammatory herbs such as coriander and ginger, this is a great way to start the day. Although traditionally made by cooking grain in the soup until it becomes mushy, consider cooking grains separately to retain their texture and nutrients. Also swap white rice for brown rice or quinoa, or even barley to boost the nutrition profile of the soup.
Salmon fillets buried in shredded potatoes, foil-roasted until tender, then broiled for a crisp golden crust. Served with a silky beurre blanc sauce.
Crispy deep-fried oyster croquettes wrapped in a mushroom-shallot bechamel, breaded and fried golden. An elegant French-style seafood appetizer with a creamy, briny center.
