EditorialFrom left, beet salad with coriander-yogurt dressing, green salad with apple cider vinaigrette, and grapefruit-herb salad with coconut and crispy shallots, in New York, Oct. 27, 2022. Food styled by Cyd Raftus McDowell. Props styled by Paige Hicks. (Armando Rafael/The New York Times)
EditorialSilken tofu with crunchy lettuce and fried shallots in New York, June 13, 2022. Food styled by Barrett Washburne. (Dane Tashima/The New York Times)
EditorialSilken tofu with crunchy lettuce and fried shallots in New York, June 13, 2022. Food styled by Barrett Washburne. (Dane Tashima/The New York Times)
EditorialA dish of red onion stuffed with quinoa, shallots, peppers, sunflower seeds and fresh thyme, served at Persil in Paris, May 23, 2022. (Joann Pai/The New York Times)
EditorialHoney-glazed chicken and shallots, a one-pan recipe from Yewande Komolafe with a glazing sauce from honey, chile, garlic and lime juice, in New York, Oct. 17, 2021. (Kelly Marshall/The New York Times)
EditorialWhole roast fish with lemongrass and ginger in New York, Oct. 18, 2021. Food styled by Roscoe Betsill. Props styled by Maeve Sheridan. (Kelly Marshall/The New York Times)
EditorialTurmeric fried eggs with tamarind and pickled shallots in New York, June 15, 2021. Food styled by Simon Andrews. (Christopher Simpson/The New York Times)
EditorialSheet-pan roasted chicken with shallots and grapes, in New York, Sept. 26, 2018. Food styled by Simon Andrews. (Con Poulos/The New York Times)
EditorialBright pickled shallots and crisp scallions balance the richness of suon kho, northern Vietnamese pork ribs that are grilled then braised in a savory caramel sauce, in New York, Jan. 25, 2021. Food styled by Rebecca Jurkevich. Props styled by Paige Hicks. (Johnny Miller/The New York Times)
EditorialSheet-pan sausages with caramelized shallots and apples, a satisfying sweet and savory meal that can be prepared in under an hour, in New York, Nov. 18, 2020. Food styled by Simon Andrews. (Christopher Testani/The New York Times)
EditorialShallots, Allium cepa, and grape hyacinth, Muscari racemosum. Handcoloured woodblock engraving of a botanical illustration from Adam Lonicer's Krauterbuch, or Herbal, Frankfurt, 1557. This from a 17th century pirate edition or atlas of illustrations on...
EditorialRishia Zimmern's chicken with shallots, in New York, Feb. 27, 2014. Food stylist: Maggie Ruggiero. Prop stylist: Carla Gonzalez-Hart. (Christopher Testani/The New York Times)
EditorialAlison Roman cooks shallots, red-pepper flakes and a whole can of anchovies for a caramelized shallot pasta, in New York, Jan. 7, 2020. Prop Stylist: Kalen Kaminski. (Michael Graydon & Nikole Herriott/The New York Times)
EditorialShallots, Allium cepa, and grape hyacinth, Muscari racemosum. Handcoloured woodblock engraving of a botanical illustration from Adam Lonicer's Krauterbuch, or Herbal, Frankfurt, 1557. This from a 17th century pirate edition or atlas of illustrations on...
EditorialShallots, Allium cepa, and grape hyacinth, Muscari racemosum. Handcoloured woodblock engraving of a botanical illustration from Adam Lonicer's Krauterbuch, or Herbal, Frankfurt, 1557. This from a 17th century pirate edition or atlas of illustrations on...