Crispy fried shallots are the incredible make-ahead topping that will go on just about any food. Soups, salads, burgers, fish – you name it, it'll be complemented by the delicious crunch of shallots, a milder cousin of the common onion. You can make them in batches and keep them sealed and refrigerated for at least a few days, if you can resist the temptation of eating them all right away.
For Thanksgiving dinner, try making these instead of store-bought fried onions to top your casseroles or mashed potatoes. And don't forget to save the oil after frying; you can cook with it again or use it for dressings and marinades.
Everyone loves summertime grilling. But there's a big benefit to preparing a steak on the stovetop–the easy addition of a genius shallot and cognac reduction. Your friends will be blown away by your culinary brilliance, especially if you don't tell them how easy it is. And of course, with the Frywall splatter guard, cleanup is easy...
Crispy fried shallots are the incredible make-ahead topping that will go on just about any food. Soups, salads, burgers, fish – you name it, it'll be complemented by the delicious crunch of shallots, a milder cousin of the common onion. You can make them in batches and keep them sealed and refrigerated for at least a few days, if you can resist the temptation of eating them all right away.
Everyone loves summertime grilling. But there's a big benefit to preparing a steak on the stovetop–the easy addition of a genius shallot and cognac reduction. Your friends will be blown away by your culinary brilliance, especially if you don't tell them how easy it is. And of course, with the Frywall splatter guard, cleanup is easy...
