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[1] Shallot vinaigrette, a French classic, shown with Dutch yellow shallots. The recipe is below (photo © Good Eggs). [2] Shallot bulbs have individual cloves, which are peeled and sliced like garlic bulbs (photo © Burpee). [3] Mignonette sauce for oysters is shallot vinaigrette without the oil (photo © Whole Foods Market). [4] French red…
Continue reading “Uses For Extra Shallots & A Recipe For Shallot Vinaigrette”
Updated September 2026 We originally wrote this article to celebrate the Chinese New Year, a holiday that runs for 15 days. Our thought was a fried rice fusion of Chinese and American ingredients. But any day of the year, it’s a great dish to make from leftovers, starting with leftover rice (or other grain). The…
Continue reading “Americanize Fried Rice: A Great Way To Use Leftovers”
We love bibimbap (bee-bim-BOP), a signature Korean dish. It’s a variation of our currently trending rice bowl. The word literally means “mixed rice”—rice mixed with several other ingredients. We’ve written about bibimbap previously, but for the eve of the lunar new year (this year, it’s Sunday, February 7th), it’s especially appropriate. It’s what Koreans traditionally…
Continue reading “TIP OF THE DAY: Bibimbap, A Korean Classic For The Lunar New Year”
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