What is it?

On the assertiveness scale, these mild-mannered relatives of garlic are similar to white onions, but their flavor is more refined and complex. Shallots are most often minced and added raw to a vinaigrette or cooked until sweet and used as the foundation of many classical and modern sauces.

Kitchen math:

4 oz. = about ½ cup chopped

Don’t have it?

Garlic, sweet onions, leeks, or scallions can often be substituted in recipes calling for shallot as a flavoring. Pearl onions can sub in recipes that call for using shallots whole, such as glazing or roasting.

How to choose:

Look for shallots that are dry, plump, and firm.

How to prep:

Peel shallots before using. Slice or dice as you would an onion.

How to store:

Store in a cool, well-ventilated place for up to a month.

Recipes

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  Recipe

  Make-Ahead Gravy

  I don’t think I’m going out on a limb here when I say that gravy is the very best part of the Thanksgiving meal. But how do you make deeply…

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  Recipe

  Roasted Lemon Shrimp Scampi with Linguine

  Loaded with garlicky shrimp and a rich lemon flavor, this pasta dish comes together easily and will disappear quickly. Serve with extra grated cheese.

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  Recipe

  Seared Skirt Steak with Grainy Mustard, Apple, and Tarragon Pan Sauce

  Apples are a traditional partner for pork, but here, their sweetness offsets the intensity of the mustard and complements the robust flavor of the steak.

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  Recipe

  Alpine Linguine

  Inspired by the cuisine of Northern Italy, this pasta dish features thin slices of caramelized Brussels sprouts and crispy bites of speck, the smoky cousin of prosciutto, which will also…

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  Recipe

  Marinated Celery-Broccoli Salad Stuffed Pitas

  Celery and broccoli may be a surprising pairing, but they make an excellent combination when marinated and served with hummus in a boldly flavored summertime sandwich.

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  Recipe

  Broccoli Slaw

  Packed with broccoli, almonds, dried cranberries, and a tangy buttermilk dressing, this dish comes together almost instantly, requires no cooking, and would be welcome at any barbecue or potluck.

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  Recipe

  Baked Rice with Confit Tomatoes and Garlic

  This was my go-to side for a few months, working well with pretty much anything else on the table. There’s also enough going on, flavor-wise, for it to be lovely…

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  Recipe

  Honey-Glazed Rainbow Carrots with Cinnamon and Cumin

  Colorful “rainbow” carrots—yellow, purple, and white roots to go with the traditional orange—are increasingly available at supermarkets. Slow-roasted with cinnamon-infused oil, honey, and fresh herbs, they provide an elegant counterpoint…

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  Recipe

  Braised Chicken Legs with Black Vinegar, Ginger, and Shiitake

  The vinegar braising liquid cooks down to a mellow sweetness, bright with ginger and the woodsy umami of shiitake. This dish is perfect with jasmine rice and a glass of…

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  Recipe

  Black & Blue Cheese Dressing

  Freshly cracked black peppercorns add depth and complexity to this creamy dressing. Use a spice grinder or adjustable pepper mill on the largest setting to crack whole ones. Store them…