I'm making Smitten Kitchen's Mushroom Bourguignon (http://smittenkitchen.com...) for Christmas… I'm in New Zealand and can't find pearl onions anywhere. The closest I could find are small shallots, which are too big to use whole. Any recommendations on how to include them in the dish? The pearl onions are nice because they hold their shape and give a burst of onion-ness. I'm trying to think how to replicate that without them… thanks!!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)