Sorrel Sauce Total time: 20 minutes 2 large shallots, diced 4 tablespoons unsalted butter 1/4 pound fresh sorrel leaves 1 cup chicken stock (preferably homemade) Coarse salt and freshly ground pepper to taste 1 cup heavy cream.

Honey-Lime Salmon 2 large shallots 1 large clove garlic Remaining jalapeno from salsa recipe Juice of 1 lime 2 tablespoons honey 1 teaspoon olive oil 10 ounces salmon fillet (without skin).

Steamed Turbot Stuffed With Mango 1 large stalk lemon grass 2 large shallots 1 cup dry white wine 10 ounces turbot 1 large ripe but firm mango A couple of sprigs of cilantro to yield 1 tablespoon chopped A few shakes of salt.

Turkey Piccata 8 ounces turkey breast fillet 1 tablespoon flour 1 tablespoon olive oil 2 large shallots 1/3 cup dry sherry 2 tablespoons dry white wine Dash Worcestershire sauce 1 tablespoon lemon juice 2 tablespoons capers 1 tablespoon fresh parsley.

Cut any large shallots in half down through the root.

Sorrel Sauce Total time: 20 minutes (plus 2 hours' chilling if served cold) 1/2 pound fresh sorrel leaves 8 leaves spinach (for color) 1 large shallot, diced 2 tablespoons unsalted butter 1 cup chicken stock or water 1 cup heavy cream Coarse sea salt and freshly ground pepper.

Sour Orange Mignonette Time: 30 minutes' refrigeration 1 3/4 cups Seville orange juice (about 8 oranges) 1/4 cup Champagne vinegar 2 large shallots, finely chopped 1/2 teaspoon granulated sugar.

Quinoa With Leeks and Shallots 1 cup quinoa 1 large herbal bouillon cube with sea salt 1 tablespoon olive oil 3 medium leeks, trimmed, washed and thinly sliced 2 large shallots, peeled and chopped.

(Most large shallots have two lobes and will naturally divide in half as you peel them.)

I also like to roast small onions or large shallots in their skins until their juices become almost carmelized, and I serve them as a garnish for turkey.