Shallots look like bronze-colored heads of garlic, but their taste is closer to that of another cousin, the onion-although more delicate and subtle. Choose shallots that are firm, with no green sprouts. Store them like onions, in a cool, dry place. Prepare them like garlic by crushing a clove lightly with the flat side of a knife to peel it, and chop, slice or mince as the recipe specifies.
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