Similar Recipes
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Fried Shallots
Making Southeast Asian–style fried shallots at home is easy, provided you set yourself up for success and pay attention while cooking them.
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Crispy Apple Rings
These crispy apple rings by Chef Donald Lockart of Cusp restaurant in La Jolla, California are like a sweet spin on onion rings.
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The Food Lab's Foolproof Onion Rings
The crispest, lightest onion rings you'll ever taste.
Chinese Scallion Pancakes (shallots/green onion)
My favourite Chinese restaurant treat made at home - with step by step photos! Wonderfully crisp on the outside, chewy, flaky and salty on the inside. Authentic and easy! I love scallion pancakes so much I
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Mornay and Mushroom Duxelles Burger With Crispy Shallots
Loaded with intensely flavored mushroom duxelles, a flood of Mornay sauce, and crispy fried shallots, this French-inspired burger is sexy enough to make Escoffier blush.
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Guinness Week: Stout-Battered Onion Rings
The stout-based batter on these onion rings makes them much more flavorful. Throw in a little spice, some tangy mustard, a touch of honey for sweetness, and the package is complete.
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Mozzarella-Stuffed Crispy Baked Onion Rings
Ultra-crunchy onion rings and melty mozzarella sticks combine to make a bar food mash-up that's out of this world. No fussing with hot oil necessary—these are baked, not fried!
French Onion Soup Dumplings
This is the recipe for the beloved French Onion Soup Dumplings from The Stanton Social in NYC. They are the perfect hybrid of French onion soup and fried Asian-style dumplings, all smothered in gooey cheese.
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Chive Oil From 'Daniel'
Use this bright chive oil to garnish Daniel Boulud's Nantucket Scallop Ceviche from his new cookbook, Daniel: My French Cuisine.
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Fried Brussels Sprouts With Shallots, Honey, and Balsamic Vinegar
Deep-fried Brussels sprouts are the greatest thing you've never had. In this version, they get tossed with a sweet, tart honey and balsamic vinegar dressing.
Use these crispy shallots as a component of Daniel Boulud's Duo de Boeuf from his new cookbook, Daniel: My French Cuisine.
Serve With
Steak Dinner with Chimichurri, Orzo Salad, & Roasted Broccolini — Ethan
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Pan-Seared Ribeye Steak with Quick Creamed Spinach
About once or twice a year, I'm struck by a desire to eat steak—and not just any old cut of meat, but a gigantic, thick-cut monster. While most of my cravings can easily be satisfied by going out to eat, I find the whole steakhouse experience prohibitively expensive. Plus, I feel like I'd have to wear a tie, and I really don't want to do that.
Spicy Ribeye
This steak is addicting with the addition of cherry peppers and brown butter
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Browned Brussels With Maple Butter From 'Choosing Sides'
Brussels sprouts are a given on my Thanksgiving table, but I don't always give them much thought. Olive oil, salt, and a hot oven are my only requirements. While this method does produce pleasantly caramelized sprouts, it doesn't add much excitement to the table. This year, I'll take a cue from Tara Mataraza Desmond and toss my Brussels in brown butter and maple syrup as she does in her new cookbook, Choosing Sides.
Feast inspired by Chef — Binging With Babish
This week, we're finally tackling the all-out feast prepared by Chef Carl Casper after rage-quitting his creatively-stifling job from the foodie film essential, Chef. Bit too long for a YouTube title. Special thanks to Roy Choi for helping me figure out all these dishes!!
Dinner inspired by WandaVision — Binging With Babish
Enjoy a blast from the past with this lavish 1950s feast. Starting with a simple lobster thermidor, moving onto a classic rendition of Chicken a la King, and finishing with an impressive Steak Diane. Or if all else fails, go with the classic Breakfast for Dinner. We hear it’s very European.
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Glazed Winter Vegetable Medley With Chestnuts and Caper Berries From 'Feast'
The final savory chapter in Sarah Copeland's new cookbook, Feast, focuses on a few larger, celebration-sized meals. These recipes take a bit longer to prepare than those in the rest of the book, requiring more attention to detail, but they're worth the time—think paella, vegetable tagine, and silky (bread crumb-free) eggplant parmesan. Her glazed winter vegetable medley is the centerpiece of the chapter.
Swiss Chard Gratin
A decadent take on a greens-filled side dish, this Swiss chard gratin features ham and a rich cheesy sauce that will impress your family and friends.
Honey-Balsamic Roasted Strawberry Baked Brie
{sponsored} Looking for an easy & impressive appetizer for entertaining? This baked brie recipe, topped with juicy roasted strawberries will wow your guests!
Haricots Verts with Lemon-Herb Brown Butter
French Green Beans make the perfect holiday side, especially tossed in brown butter with fresh lemon juice and herbs. On the table in less than 30 minutes!