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This sauce, using only garlic, salt, lemon juice, and oil, can be used as a condiment on grilled meats, as a salad dressing, and in dishes that require good garlic flavor.
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This braised chuck roast recipe is marinated overnight in Barolo Italian wine; garlic, rosemary, and cinnamon round out its deep flavors.
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This recipe is by William Grimes and takes 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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Summer squash, such as green and yellow zucchini and yellow crookneck squash, add flavor and heartiness to a delightful tomato-based stew flavored with Cajun Andouille sausage and served with a sprinkling of Parmesan cheese. Serve with a big slice of crusty bread to dip into the broth.
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Get Hungarian Hot Sausage and Lentil Stoup Recipe from Food Network
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Go meatless with these yummy vegetarian enchiladas with a delightful filling of pinto beans, spinach, cheese, and fresh corn.
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These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute
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Brown rice gets a flavorful Asian twist with soy sauce, mushrooms, eggs, and Chinese broccoli.
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Get Moroccan Red Harissa Chicken Recipe from Food Network
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Get Whole Roasted Turkey with Citrus Rosemary Salt Recipe from Food Network
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Get Eggs a la Paloma Recipe from Food Network
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The crispy skin locks in the seasonings and the juices.