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Cooking Tips:

Do Not burn the Skewers:

Soak wooden skewers in water for 30 minutes before using them so they won't burn during cooking.

Let meat rest.

It's important to let a roast -- beef, pork, lamb or poultry -- sit a little while before carving. That allows the juices to retreat back into the meat. If you carve a roast too soon, much of its goodness will spill out onto the carving board.

Keeping Shallots

Shallots will keep for approximately six months if stored in a cool, dry location.