- Aged Sherry-Walnut Vinaigrette
- Artichauts Jacques
- Asparagus Soup with Lemon Crème Fraîche
- Avocado Salsa
- Balsamic-Glazed Pork Chops
- Balsamic-Glazed Pork Chops
- Balsamic-Glazed Pork Chops
- Basic French Vinaigrette
- Beef Sates with Peanut Sauce
- Beef Stroganoff
- Beef Stroganov
- Beef Tenderloin with Red-Wine and Marrow Sauce
- Beef Tenderloin with Roasted Shallots, Bacon and Port
- Beef Tenderloin with Salsa Verde
- Beef with Three-Chile Butter
- Beurre Blanc
- Bibb Lettuce Salad
- Braised Duck Legs with Shallots and Parsnips
- Braised Veal Breast with Bulb Vegetables
- Broccoli-Mascarpone Soup
- Brussels Sprouts with Shallots and Salt Pork
- Brussels Sprouts with Shallots and Wild Mushrooms
- Butternut Squash Soup with Spiced Crème Fraîche
- Campanelle Pasta with Sausage and Beans
- Cantal Cheese Tart
- Caraway Chicken Breasts with Sweet-and-Sour Red Cabbage
- Carrot-Ginger Soup
- Carrots with Shallots, Sage, and Thyme
- Cast-Iron Mushrooms
- Cast-Iron Mushrooms
- Chanterelle Mushroom Gravy
- Châteaubriand
- Chicken Cutlets with Asparagus, Capers, and Shallots
- Chicken Shiraz with Porcini and Whole Shallots
- Chicken Under a Skillet with Lemon Pan Sauce
- Chicken Wings with Ginger and Caramel Sauce
- Chicken with Mustard and Tarragon Cream Sauce
- Chicken with Shallots and Morels
- Chimichurri Marinade
- Clams au Gratin
- Classic Escargots à la Bourguignonne
- Classic Potted Pork
- Cobb Salad with Balsamic Shallot Vinaigrette
- Cold Curried Pea and Buttermilk Soup
- Confit Duck Legs
- Cream of Parsnip Soup
- Cream of Tomato Soup with Souffléed Cheese Toasts
- Creamed Kale with Crispy Shallots
- Crisp Potato-Eggplant Tart
- Crisp Rosemary Potatoes
- Crispy Fried Shallots
- Crostini with Beef Tartare and White Truffle Oil
- Crostini with Beef Tartare and White Truffle Oil
- Curried Trio of Peas
- Curried Veal with Shallot and Pear Sauce
- Deep Dish Quiche with Garnishes
- Duck Terrine with Wine-Glazed Shallots
- Duck Terrine with Wine-Glazed Shallots
- Duck Terrine with Wine-Glazed Shallots
- Duck Tortilla Soup
- Duck with Walnut Sherry Vinaigrette
- Easy Chicken Pot Pie
- Endive, Mâche, and Radish Salad with Champagne Vinaigrette
- Farfalle with Asparagus, Roasted Shallots and Blue Cheese
- Fennel with Shallots, Rosemary and Goat Cheese
- Flank Steak Salad with Roasted Shallots and Goat Cheese
- Flank Steak with Crispy Polenta and Roasted Shallot Vinaigrette
- Flounder with Champagne Grapes
- Francis Butler's Texas Tamale-Stuffed Turkey
- Frisée-Apple Salad
- Frisee with Crisped Salmon Skin and Warm Sherry Vinaigrette
- Glazed Chicken with Porcini and Crisp Potatoes
- Glazed Shallots with Chile and Thyme
- Granny Smith Apple Cider Vinaigrette
- Green Bean and Tuna Salad with Basil Dressing
- Green Beans with Caramelized Pecans
- Green Gruel with Eyeballs
- Grilled Cheddar and Fennel Sandwiches with Curry Mayo
- Grilled Chicken with Shredded Mesclun Salad
- Grilled Lemon-Coriander Chicken
- Grilled Mahimahi with Pineapple Sambal
- Grilled Surf-and-Turf with Spicy Garlic-Shallot Butter
- Gruyère Fondue with Caramelized Shallots
- Ham Hock and White Bean Stew
- Hazelnut, Sage, and Mushroom Stuffing
- Hearty Sous Vide Rice Bowl for All Hungry People
- Heirloom Tomato Herb Pasta Salad
- Herb- and Spice-Roasted Beef Tenderloin with Red Wine-Shallot Sauce
- Herb-Crusted Grilled Lamb with Apricot Relish
- Herb-Roasted Pork Loin
- Herbed Fillet of Beef with Tomato Madeira Confit
- Herbed Lamb with Mint Shallot Sauce and Rutabaga Purée
- Herbfarm Vinaigrette
- Indonesian Fried Rice
- Javanese Chicken Curry
- Kale with Pickled Shallots
- Kentucky Bourbon Sirloin Steak
- Leeks with Mustard Vinaigrette
- Lemon-Rhubarb Chicken
- Lemongrass-Shallot Sambal
- Linguine with Pecorino, Tomatoes, and Arugula
- Mango and Coconut Rice Salad
- Marinated Mushroom Salad
- Mesclun and Radicchio Salad with Shallot Vinaigrette
- Miso Soup with Sweet Potato Dumplings
- Mom's Catfish in Claypot
- Mushroom Strudel
- Mushroom Strudel
- Mushroom Strudel
- Mushroom Strudel
- Mussels in Green Peppercorn Sauce
- Mussels with Aquavit, Cream, and Tarragon
- Nam Prik Num
- Orzo with Peas, Dill, and Pancetta
- Pan-Seared Filet Mignon with Cabernet Sauce
- Pan-Seared Filet Mignon with Cabernet Sauce
- Pan-Seared Filet Mignon with Cabernet Sauce
- Pan-Seared Steaks with Shallot Sauce
- Pan-Seared Veal Chops with Farro Ragoût
- Parsnip and Apple Soup
- Pepper Steak with Port, Zinfandel, and Mushroom Sauce
- Peppery Shrimp
- Petrale Sole with Lemon-Shallot Brussels Sprouts
- Platter of Roasted Shellfish with Trio of Sauces
- Pork Tenderloin with Chipotle-Marmalade Sauce
- Pork Tenderloin with Pears and Shallots
- Potted Chicken Rilletes
- Pumpkin Stuffed with Vegetable Stew
- Pumpkin Stuffed with Vegetable Stew
- Quail Escabeche (Caille en Escabeche)
- Rainbow Trout with Apple Pearls, Lemongrass Gremolata Crumbs, and Mosel Riesling Butter Sauce
- Ravioli with Sage Cream Sauce
- Red Potato and Green Bean Salad with Dijon Vinaigrette
- Red-Curry Peanut Dipping Sauce
- Rib-Eye and Roasted-Tomato Sandwiches
- Roast Turkey with Red Currant Jelly and Citrus Glaze
- Roasted Beef Tenderloin with Sherry Vinaigrette and Watercress
- Roasted Cauliflower with Parmesan-Panko Crumble
- Roasted Chicken with Dijon Sauce
- Roasted Guinea Hens with Whole-Grain Mustard and Herbs
- Roasted Marinated Peppers
- Roasted Potatoes and Shallots
- Roasted Potatoes with Herbs
- Roasted Potatoes, Shallots, and Kale with Caramelized Garlic Dressing
- Roasted Rack of Venison and Shallots with Dried-Cranberry Gravy
- Roasted Red Pepper Soup with Orange Cream
- Roasted String Beans with Shallots
- Roasted Veal Chops with Shallots, Tomatoes, and Olive Jus
- Salmon Fillets in Dill-Peperoncini Cream Sauce
- Sautéed Chicken Paillards with Artichoke Hearts
- Sautéed Kale with Garlic, Shallots, and Capers
- Savory Grits with Shallots, Corn and Green Onions
- Savory Rolls
- Scallops with Beurre Rouge
- Scottish Salmon with Shallot-Truffle Honey Glaze, Lump Crab and Green Apple Risotto, and Quince Jam
- Seared Duck Breasts with Red-Wine Sauce and Candied Kumquats
- Seared Sea Scallops on Sautéed Spinach with Hoisin Butter Sauce
- Shallot Butter
- Shallot Yogurt
- She-Crab Soup
- Skillet Greens with Crispy Shallots and Cider Gastrique
- Sliced Steak with Arugula
- Smashed Green Bean Salad With Crispy Shallots
- Smoked Salmon with Crispy Shallots and Dilled Cream
- Smoked Salmon, Goat Cheese, and Asparagus Roulade
- Smoked-Bluefish Pâté
- Snap Peas with Chile and Mint
- Spice-Crusted Strip Steaks with Tamarind Sauce
- Spice-Rubbed Chicken Breasts with Lemon-Shallot Sauce
- Spicy Chicken Soup
- Spicy Mushroom Larb
- Spicy Red Fish Stew
- Spicy Red Fish Stew
- Spicy Red Fish Stew
- Spicy Tamarind Shrimp
- Steak and Eggs with Saucy Beans
- Steak Salad with Shallot Vinaigrette
- Steak with Mustard and Green Peppercorns
- Steak, Tomato, and Okra Kebabs
- Steak-House Dinner
- Steaks with Sauce Bordelaise
- Steamed Clams with Spicy Sausage and Tomatoes
- Stir-Fried Lettuces With Crispy Shallots
- Sugar Snap Peas with Ginger and Garlic
- Summer Pizza with Salami, Zucchini, and Tomatoes
- Sweet Shallot Vinaigrette
- Swiss Chard and Crisp Shallot Rolls with Cilantro Raita
- Thai Red Curry Paste
- Tomato and Minced Pork Relish with Vegetables
- Tomato Salad with Shallot Vinaigrette, Capers, and Basil
- Tortellini with Porcini Mushroom Sauce
- Turkey Smothered in Wild Mushrooms
- Twice-Baked Potato Cups with Caramelized Shallots
- Tzatsiki
- Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
- Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
- Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
- Veal Chops with Roasted Shallots, Arugula, and Soft Polenta
- Veal Cutlets with Thyme Butter Sauce
- Veal Cutlets with Thyme Butter Sauce
- Veal Roasted with Shallots, Fennel and Vin Santo
- Vegetarian Pad Thai
- Velvety Chilled Corn Soup
- Venison Tenderloin with Madeira Green Peppercorn Sauce
- Vietnamese-Style Beef Salad
- Water Spinach with Shrimp
- Why-Is-It-So-Good Gravy
- Wild Mushroom Risotto
- Wild Mushroom Risotto
- Wild Mushroom Risotto
- Wild Mushroom Soup with Sherry
- Wine-Braised Brisket with Tart Cherries
- Wine-Braised Ham with Shallots and Carrots
- Wood-Grilled Breast of Chicken Marsala with Grilled Carrots