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This recipe is by Sara Dickerman and takes 1 hour 45 minutes. Tell us what you think of it at The New York Times - Dining - Food.
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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Here's a light and summery pasta dish that's simple to make-the vegetables and penne boil together.
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Onions, garlic and mushrooms sauteed in butter are combined with beef broth, tomato paste, and red wine in this soup which is served garnished with parsley and parmesan cheese.
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Grandma Bagnatori’s tomato sauce is a combination of sweet tomato paste and rich porcini broth, a perfect coating over her potato gnocchi.
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Get Grilled Polenta Crackers with Roasted Pepper Salsa Recipe from Food Network
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Get Herbed Goat Cheese Sandwiches Recipe from Food Network
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Herb salads can be intense, but Marcia Kiesel keeps hers light with crisp endive leaves.
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A Moroccan-inspired couscous side with pistachios and dried apricots
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Roasted garlic and chives are simmered in a creamy risotto for an easy Italian-inspired dinner.