Planning to prepare coq au vin this weekend. I cannot find pearl onions in my stores near me... but lots of shallots. Would this be good enough as substitute? If so, do I need to sauté it first or drop it raw at the end of cooking.
Justin Chapple, Food & Wine Deputy Test Kitchen Editor, is back this week with another killer Mad Genius Tip—an ice cream cake made of store-bought ice cream sandwiches, that requires just minutes of prep time.
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy