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3978 recipes for "garlic"
3978 recipes
Goat Cheese and Zucchini Crustless Quiche With Grilled Corn Salad

Goat Cheese and Zucchini Crustless Quiche With Grilled Corn Salad

Aug 5, 2013

Quiche often made its way onto my family's weekend menu as I was growing up in France. This crustless version is a welcome twist during summer, when you don't want to spend too much time indoors making dough. It also makes a fantastic brunch option. Just be sure to wring out as much liquid as possible from the zucchini and spinach, so the quiche doesn't become soggy. – Jennifer Bartoli, Food specialist

Pozole

Pozole

Mar 3, 2008

Pozole is a Mexican broth-based soup made with meat and hominy, a type of corn. Traditionally it would require many hours to prepare, but this version takes much less time and still tastes wonderfully authentic. Pozole is served with a garnish tray so everyone can add his or her own final touches.

Slow Cooker Barley Tomato Cabbage Rolls

Slow Cooker Barley Tomato Cabbage Rolls

Jul 27, 2011

This old favourite goes vegetarian with barley, a grain that cooks successfully in the slow cooker. Sauerkraut gives a memorable taste to cabbage rolls, so make sure to pick the best quality possible - the type in jars is often superior.

BAHARAT TOMATO SAUCE

Baharat Tomato Sauce

This aromatic sauce makes an excellent dip with bread, labneh and fresh herbs, or use it to top eggplant or chickpea stews, meatballs or braised lamb.

Orange Chili Crispy Beef Strips

Orange Chili Crispy Beef Strips

Feb 9, 2009

This dish is representative of highly flavoured meat dishes meant to accompany fiery Chinese alcoholic drinks or sherry-like Chinese rice wine. The trick to cooking it is to cook the beef until quite dry and crispy but not overcooked and burnt. It should be similar in texture to beef jerky, only more tender, so test the strips as you cook them.

Chicken Milanese with Celery Root Purée

Chicken Milanese with Celery Root Purée

Jan 1, 2014

This dish is low-fuss because you can bread and refrigerate the chicken up to 8 hours ahead—meaning you can avoid greeting guests with eggy, floury, crumby fingers. If you can't find watercress, arugula makes an equally appealing salad topper for the meal.

Crab and Sticky Rice

Crab and Sticky Rice

Sep 28, 2009

This Taiwanese specialty, in which fresh crab steams over cooking rice, is usually prepared in a large steamer, but I've adapted it to conveniently cook in an oven. Either long- or short-grain white sticky rice (also called glutinous rice) can be used.

Sweet Potato Gnocchi in Mushroom Butter Sauce

Sweet Potato Gnocchi in Mushroom Butter Sauce

Apr 8, 2013

Gnocchi may seem difficult to make, but they're not. Just a little mixing and kneading yields tender nuggets of dough. Bake the sweet potatoes and purée the flesh in a food processor for the best texture. Garnish with a few curls of Romano or Parmesan cheese if you like.

Braised Beef in Wine

Braised Beef in Wine

Nov 22, 2005

This is boeuf en daube, a traditional French dish of large chunks of beef marinated in wine and slow-braised in a sealed casserole. It's renowned for its rich, fresh, luscious flavours and ease of preparation. The optional pig's foot (trotter) gives extra body to the sauce by adding natural gelatin. Check with your butcher for the lean thick-cut bacon and the pig's foot, halved lengthwise at the store.

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