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.
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