Martha Stewart Living (November 2016)
Bittens, we burned the shallots.
We'd been doing so good! We'd prepped the shallots a couple days ahead of time. (For this recipe, Martha notes that "the shallots can be fried five days ahead and stored in an airtight container at room temperature.") Anything you can do early for Thanksgiving is a good thing. So two days before our Fakesgiving feast, we slice and fried and dried our shallots and stored them in an airtight container.
Then on the day of the meal, we cooked the beans, scattered the shallots o'er top, and snapped the photo you see above.
That's when things got bad.