A blog about Indian and International cuisine, with simple steps and catchy pictures.
These cast iron skillet pork chops are so simple but SO DELICIOUS.
Oven-roasted cremini, portobello, morel and porcini mushrooms with roasted shallots all tossed in a scrumptious Boursin Garlic & Fine Herbs wine sauce.
The mini shallot rings get all toasty and caramelized.
Lettuce with Oranges, Avocado & Shallot Vinaigrette 4 servings: 2 medium oranges, 1 head green romain lettuce, 1 medium shallot, finely d.
Grilled Pork Tenderloin, Shallot Sage Marinade with Home-Made Barbecue Sauce - perfect for a cold summer supper
Ah, it may be the simplest of loaves but don’t be fooled as soda bread can be delicious.
This caramelized shallot dip is the perfect party food for any gathering! It's flavorful and delicious! #gameday
Turn chicken from bland to grand with this roast chicken recipe! I’m a huge fan of roasted chicken: incredibly moist meat, crispy skin, and numerous opportunities to play with flavorful rubs and glazes.
Moist, tender pork tenderloin served with a thick, slightly sweet shallot confit… This is one of our favorite pork dishes – for winter.
SHALLOT SAMBAR/ CHINNA VENGAYA SAMBAR In South India, we refer to small onions used for making sambar as shallots.
Shallot and Chevre Pastries Ahh, Friday! We spent the morning going back to all of the offices we went to last Friday.
Lettuce is plain boring until you dress it up with lovely chunks of roasted shallot mixed with the tartness of sherry wine vinegar, sweet and tender dried blueberries, and salty sharp cheddar cheese.
Olive and Shallot Relish How many olive trees are there in Spain? Rumor has it that the actual number is a bit less than the official number.
Infused oils are all the rage now and have been seeing an increase in popularity and innovation for quite some time.
Potato and Shallot Timbales, an easy yet elegant side dish baked in individual ramekins
This roasted shallot vinaigrette tastes difficult to make but is so easy and versatile! Easily dress up any greens! Recipe by Grace Vallo.
The opinions