Serve with toothpicks and bubbling hot dipping sauce, such as spicy red pepper or roasted garlic or fire-roasted tomato.
Olive oil and garlic enhance the bright, sweet flavours of cherry tomatoes to serve on slices of crusty market-fresh baguette.
Known as chimichurri rojo, this herbacious sauce is the assertive cousin of the classic green parsley-and-garlic chimichurri verde.
Designed in an effort to offer broccoli yet again to an ever resistant family. Cheese and garlic can always win them round!
The star ingredient in this recipe is tandoori spice blend, a fragrant combo that includes cumin seeds, cinnamon, cloves, ginger and garlic. We love it with tilapia and other kinds of mild fish, which absorb the robust taste without being overwhelmed by it. Steaming the fish in individual packets maintains its flavour and prevents it from drying out.
Persillade, the classic French combination of parsley and garlic, is a simple way to enliven steamed fall vegetables, such as parsnips or boiled potatoes.
Food culture in Manitoba has been influenced largely by the influx of eastern European settlers to the province. Foods such as borscht, cabbage rolls, garlic sausage and, of course, perogies appear across Manitoba. These perogies are time-consuming but entirely worth the effort. Serve them with a hefty dollop of sour cream (and some fried garlic sausage if you can find it).
Mint and rum define this famous Cuban drink; here we infuse lamb with rum, garlic and spices, then top it with a fragrant mint chutney.
Frizzled onions add instant sophistication to even the most humble side dish. Garlic and hot pepper flakes infuse the oil—and the Swiss chard—with flavour.
