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Montclair, NJ, 07042
United States
2019601323
Adventures in food for curious cooks.
Filtering by Tag: garlic
Artichoke leaves are an appetizer-delivery device, cooked until tender then topped with salmon, garlic-mascarpone and crispy fried rutabaga straws (my new favorite thing).
Read MoreSalmon-asparagus-garlicky-lemony goodness, perfect for spring.
Read MoreBeer-simmered seasoned ground beef and refried beans rolled into a burrito with cheese and herbs. You can make it ahead and freeze it. Or heck, just eat it now.
Read MoreShort ribs, mushrooms and kale in a rosemary-red wine gravy, baked into little individual pot pies.
Read MoreThis Moroccan poultry pie combines sweet and savory flavors in one amazing dish. Traditionally served as a starter at festive occasions such as weddings, it can also make for a really special main dish.
Read MoreComfort in a dish. Creamy chicken-and-veggie filling in a pie. (Is there anything else to say?)
Read MoreRed salmon and herbs in puff pastry bites, with a drizzle of creme fraiche.
Read MoreThe classic French dish, with succulent chicken bathed in a rich, golden broth. All those cloves of garlic turn creamy, mild and spreadable in the slow oven braise. Be sure to have lots of crusty French bread nearby to sop up every last drop.
Read MoreSwiss chard sauteed with onions and garlic, a pinch of Aleppo pepper flakes and sumac.
Read MorePossibly one of the world's best comfort foods.
Read MoreUm, the best tomato soup. Ever. (And simple, too.)
Read MoreGround beef and Swiss chard simmered together in beer, then combined with gruyere cheese in a casserole topped with breadcrumbs and more cheese.
Read MoreSuper-simple, with scallions, garlic and a pinch of salt blended with sour cream. Serve as a veggie dip or latke topping.
Read MoreThis recipe was created to use your leftover Thanksgiving turkey. I wrote it to work 2 ways - with leftover gravy (if you have that too) or without it (if you only have the turkey).
Read MoreYour leftover shredded turkey or chicken, gently simmered with beans and veggies in a Sriracha-spiked broth.
Read MoreWhy it works: a wine-and-butter soaked cheesecloth keeps the turkey breast moist and flavorful during cooking, and adds lots of flavor to pan juices to make delicious gravy. See notes at the end of the recipe for more details.
Read MoreEnough for an 18-pound bird. May be cooked inside the bird or in a baking dish on the side.
Read MoreCut roasting time to about an hour! Step-by-step instructions to cut your turkey into pieces and roast it much more quickly and evenly in a butter-wine braising liquid to keep the meat juicy and delicious.
Read MoreButtery and creamy, with just the right amount of braised garlic. The best traditional mashed potatoes you will ever eat.
Read MoreFrench-style green beans topped with buttery toasted breadcrumbs.
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