A silky, blended shallot vinaigrette that’s bright, smooth, and perfect for salads, salmon, and roasted vegetables.

Bavette à l’échalote is a beloved French classic that brings the rich, savory flavors of perfectly cooked skirt steak and caramelized shallots to your table. This dish is quick and easy to make, yet ...

Chef Amy Von Eiff shares her recipe for caramelized shallot mashed potatoes, perfect for Thanksgiving. Learn her tips and ...

When we talk about tarte tatin, we obviously think of the famous apple tarte tatin! What if today we replaced the traditional ...

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. This is ...

The pasta better known as #thepasta is one of the author’s greatest hits, topping the New York Times recipe charts and ...

During the COVID-19 lockdown, Ed Barrow created The Monday Pasta Club, a weekly online recipe page. Originally a pastry chef, Barrow rediscovered a pasta machine he was given for his twelfth birthday ...

The onion family, ranging from pungent to delicate, plays a huge role in giving flavor to cooking. Cooking Light magazine profiled six family members in order of potency: from the most assertive, ...

Bring lentils, water, and turmeric to a boil. Reduce to a simmer and cook lentils covered until very tender, about 35 minutes. This can also be cooked in an instapot or pressure cooker too. Stir the ...