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cooking.nytimes.com
If you don’t have an after-work, go-to pasta dish, this may fill the void The backbone of flavor comes from pantry staples — a pungent mix of anchovies, garlic, red pepper flakes and capers, which gives pasta more than enough character for a satisfying dinner But kale (or chard, spinach or other greens) adds a fresh, earthy flavor and enough vegetable content to turn it into a one-dish meal.
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An easy garlic and pepper rub lightly adorns juicy slabs of steak.
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Bread slices are toasted and rubbed with garlic, fresh tomato, and good quality olive oil for a traditional Spanish appetizer.
Ingredients: loaf bread, cloves, tomato, olive oil
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Artichokes are sauteed in garlic butter before steaming. A simple and delicious way to use artichokes!
Ingredients: artichokes, cloves, butter
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This bruschetta features toasted sourdough, topped with garlic herb cheese spread and lightly marinated tomatoes.
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Worcestershire, mustard and French-fried onions give extra zing to this version of baked garlic Parmesan chicken.
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Impress your guests with this deceptively simple saute of butter, garlic, wine, Parmesan cheese and shrimp. Serve over hot linguine and garnish with chopped parsley.
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Butter and Italian-style spices are blended with Parmesan cheese to make a great spread for warm slices of French bread.
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Quick and easy with few ingredients. Great for an on-the-fly marinade. Tangy Italian dressing and Worcestershire are used to accentuate the natural flavor of the cut, while the minced garlic provides a delectable rich flavor.
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One of my favorite sushi restaurants had this yummy edamame dish, so I tried to duplicate it at home. I think I came pretty close.
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This chicken recipe for garlic lovers combines chicken roasted with garlic paste under the skin, with a garlic crouton and chickeny garlic jus.
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This sweet, creamy and garlicky dressing is a perfect green salad topper!