This dish is essentially two ingredients, designed to go together in their absolute prime: sun-ripened English tomatoes and beautiful Cornish crab. With a bowl of buttered new potatoes, it is simply ...

Instructions: Make the pickled shallots: In a small jar or bowl, mix the vinegar, sugar, black pepper and salt. Stir until the sugar and salt are completely dissolved. Add the shallots and cover the ...

3 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and sliced lengthwise 1/4-inch thick 2 kiwis, peeled, halved, and sliced 1/4 inch thick 1 medium mango seeded, peeled, and sliced ...

Combine vinegar, sugar, and pinch salt, stirring until sugar dissolves. Add shallots and stir to combine. Cover and let cool completely, about 30 minutes. The longer these have to sit, the better they ...

We discovered something brilliant about shallots: if you cook them in a bit of oil, they taste almost exactly like onion rings. If you only cook this recipe once (which trust us, won’t happen—you’ll ...

Ingredients:12 oz Equal to 3/4 pound or 2 cups – shallots peeled and thinly sliced3/4 cup red wine vinegar1/2 cup water3 Tbsp sugar1/2 tsp pickling salt3-4 sprigs fresh thyme1 Bay leaf1 tsp mustard ...

Boulud loves to celebrate Thanksgiving in his adopted homeland, but “let’s not kid ourselves,” he says. “Turkey is bland. You need bacon, spices.” His simple oyster recipe puts the focus on the briny ...

Growing up in Atlanta, Korean-American food writer Eric Kim relished the piping-hot platters of crispy bulgogi — thinly sliced beef, marinated then grilled — at holiday gatherings, including Seollal, ...

In my opinion, a wedge salad should have a boatload of tasty garnishes. The cold, crisp, knife-cut Iceberg lettuce needs plenty of delicious blue cheese dressing, and the toppings should include some ...

This homemade condiment adds a pop of acidity to comforting vegetarian dishes. By Tejal Rao One of my favorite tiny tasks in the kitchen is to quick pickle some onion or a few shallots. I can scatter ...