Shallots, a member of the onion family, are small, bulbous herbs with a mild onion-garlic flavor. Always use fresh -- never dried -- shallots; if fresh are unavailable, substitute some onion and garlic. Store shallots in a cool, dark place for up to 1 month; use before they begin to sprout. When sautééing, don't allow shallots to brown or they will taste bitter.

Paulette Mitchell, a culinary instructor, television personality, and the author of 10 cookbooks, is known internationally for her quick-to-prepare recipes with a gourmet flair. Her 15-Minute Gourmet cookbook series, including Chicken, Vegetarian, and Noodles, was awarded "Best Cookbook Series in the World" at the 2000 World Cookbook Fair in Périgueux, France in November, 2000. Her Complete Soy Cookbook was named "Best Health Cookbook" at the same event in 1998. To buy Paulette Mitchell's cookbooks, click here.