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3819 recipes for "garlic"
3819 recipes
Veal and Mushroom Lasagna

Veal and Mushroom Lasagna

Jun 10, 2008

This white lasagna dish, made with bechamel instead of tomato sauce, makes a satisfying gift to a friend in need. Look for packages of mixed mushrooms (shiitake, oyster and cremini) or buy a selection of each.

Clams Casino

Clams Casino

This classic appetizer of clams on the half shell traditionally requires tedious shucking. In this easy version, we steam the clams first, making it a cinch to remove the top shell. You'll need about two cups of coarse salt to cover the bottom of you baking sheet; it will act a a stabilizer for the round clamshells, keeping them from moving around as you fill and bake them. Feel free to use any kind of coarse salt, including inexpensive pickling salt.

Cacio E Pepe

Cacio E Pepe

This classic Roman dish is typically made using tonnarelli or pici pasta, which are slightly thicker versions of spaghetti. It tastes best when made with fresh pasta, but you can substitute with 340 grams of any other long pasta, cooked al dente.

Roast Turkey With Hazelnut Gremolata

Roast Turkey With Hazelnut Gremolata

Dec 3, 2012

Toasted hazelnuts, vibrant parsley, a hint of orange and diced prosciutto get tucked under the skin of a turkey to make a super moist bird for your holiday table. It's not pretty work, but it's worth it to gently loosen the skin from the tops of the legs, too. This allows the flavour of the gremolata to permeate both the white and dark meat so no one misses out.

Margarita Shrimp Pipette

Margarita Shrimp Pipette

Sep 23, 2015

Tomato-scented rice pilaf topped with red beans is the perfect authentic accompaniment to tequila-kissed shrimp. Serve with lemon wedges for an extra burst of acidity.

Roast Turkey with Hazelnut Bread Stuffing

Roast Turkey with Hazelnut Bread Stuffing

Jul 14, 2005

The Christmas feast. And what a feast! The best dinner of the year, the kind that everyone looks forward to, with turkey and trimmings. The crowning glory of Christmas dinner is a glorious bird. This one more than fills the bill with its crisp golden skin, rich brown gravy and well-seasoned stuffing crunchy with hazelnuts.

Country Pâté

Country Pâté

Nov 7, 2011

Seasoning is key to a good pâté. This recipe may seem to have a lot of salt, pepper and spices, but the flavours mellow as the pâté cures. Serve with Dijon mustard, baguette slices and cornichons for an authentic French experience.

Barbecue-Roast Lemon Herb Turkey with Gravy

Barbecue-Roast Lemon Herb Turkey with Gravy

Jul 14, 2005

Roasting turkey on the barbecue is surprisingly easy. Perhaps the crisp-skinned, bronzed bird, with its hint of smokiness, will create a whole new  tradition as guests watch the grill instead of the television. It also frees up space in the oven for accompaniments, such as stuffing and vegetables.

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