French gray shallots are the most prized variety in France, but the reddish-brown variety with the pinkish cast is the one most likely to be found at our best markets in California.

Capps knows all about Dutch shallots, but when it comes to taste, he recommends French gray, or griselle, shallots. “The flavor is remarkable,” said Capps.

French gray shallots are smaller and harder to peel than other varieties, but milder, too, and preferred by certain shallot aficionados who prize their subtlety.

Though we have shallots in our stores all year around, mostly imported from Europe, now through November is when the 2017 California crop is arriving, plump and sweet, and ready to make you cry ...

Why write a column about one ingredient, fabulous as it is? Because the great cooks of the world agree that even if you have little talent in the kitchen, fresh, quality ingredients will probably m… ...

Last autumn on a whim I ordered some French grey shallots to plant for summer harvest. I have grown fall planted garlic for many years with success and thought adding shallots might be fun ...

French chefs favor young, brownish-gray shallots. The practice of harvesting younger, sweeter shallots is uncommon in North America, but if you grow your own, you’ll be able to pluck them from ...

Butter lettuce with shallots vinaigrette. The perfect side dish to all our meals. We love salad in our family. Ever sinc ...

Last fall, the Napa County Master Gardener field-test group decided to grow shallots for our winter vegetable trial. All of us had used them in cooking and were enthusiastic about Growing your own ...