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Marinated olives--with a decidedly Italian flavor--are chilled for one hour prior to serving.
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Get Roasted Garlic Aioli Recipe from Food Network
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This is that magical white garlic sauce served all over the Middle East in one form or another. Many know it as it comes with wonderful Saudi broasted chicken...
cooking.nytimes.com
In the two decades after World War II, Jane Stern and Michael Stern told Marian Burros of The Times in 1991, “a nation once known for square meals and the bluenose abstinence of Prohibition fell in love with deluxe food, vintage wine and the joy of cooking.” They captured that gourmania in their book of that year, “American Gourmet,” and this recipe, for a luxe and amazing casserole of nutmeg-scented chicken and garlic, comes from it Serve the dish with a baguette or two, and squeeze the buds of garlic out on the bread Spread the mash like butter and use the bread to mop up the luscious sauce.
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Add tons of flavor to your dinner with chef Aarón Sánchez's garlic and chipotle chili sauce.
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A marinade of white Zinfandel wine, garlic, and lemon juice gives your mahi mahi fillets a nice flavor before heading to the grill.
cooking.nytimes.com
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead
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This is a tasty, treaty baby back ribs recipe, and it's real easy to prepare. Serve the remaining glaze with the ribs.
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Get Capone's Garlic Artichoke Cheese Spread Recipe from Food Network
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This simple and quick pepper sauce using common ingredients, including black pepper and garlic, is similar to an Alfredo, only much lighter.
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Get Broiled Lemon-Garlic Chicken Recipe from Food Network
Ingredients: lemons, butter, cloves, chickens
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You may forget the salad and just eat these fabulous croutons. Olive oil and garlic powder are sprinkled on before toasting, but the real secret is the dried basil.