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The name of this salad sums it upboiled shrimp, a gutsy dressing, and tender greens. Mild Boston lettuce wouldnt usually support such a bold dressing, but here it works.
cooking.nytimes.com
You can live happily now and feel prudent enough to live tomorrow if you cautiously employ your seeds on the last of last autumn’s sweet potatoes This is my favorite of all the dishes my brother has ever served at the very seasonal Franny’s, the restaurant in Brooklyn where he is the chef It disappears from his menu the instant the plants that grow from seeds begin to sprout, making it, like the plants themselves, available for only a few months each year.
www.chowhound.com
This dish is good hot, at room temperature, as a side, or as part of an antipasto platter.
www.allrecipes.com
Chef John braises octopus until tender, then sears it on a hot grill to achieve the great tenderness of his Spanish octopus.
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Simply authentic Italian tomato sauce flavored with extra-virgin olive oil, garlic, and basil. Toss with your favorite pasta or use for pizza, gnocchi, and more.
Ingredients: olive oil, onion, cloves, basil
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This elegant roast has a zesty rub that perfectly complements the beef.
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Brown rice simmers with salsa, tomatoes, and garlic for a flavorful and wholesome spin on Spanish rice.
Ingredients: brown rice, garlic, water, salsa, tomatoes
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Get Cilantro Fries Recipe from Food Network
Ingredients: cilantro, garlic, potato, olive oil, salt
cooking.nytimes.com
This recipe is by Harold Mcgee and takes 90 minutes. Tell us what you think of it at The New York Times - Dining - Food.
Ingredients: olive oil, onion, garlic, tomatoes, tomato
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Try this quick and easy way to make spicy croutons with garlic and herb seasoning.
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Get Malanga Fritters Recipe from Food Network