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This is a recipe I wrote for my New York Times column in an article all about the various uses of fried shallots, both traditional and non. You can find the written recipe here (paywall): [ Ссылка ]
You can find the original full article here: [ Ссылка ]
![](https://i.ytimg.com/vi/eXWg2mF0TmE/maxresdefault.jpg)