Onions & Garlic
1648 recipes found
Sautéed Flounder With Walnut And Garlic Sauce
Garlic-and-Bread Sauce With Thyme
Grilled Tuna, Tomato And Onion Topping
Parsley Salad
Green Sauce for Fish
Linguine With Garlic and Lemon
Roast Chicken With Garlic
Sauteed Potatoes With Onion
Sauteed Wild Mushrooms With Shallots and Garlic
Champignon Soup
Clam Pie
Pissaladiere (Onion Tart)
Provencal Spice Rub
This rub from the south of France can be used with lamb or beef, but is particularly delectable with chicken and game. For chicken, marinate two 3-pound chickens, split in half, in the refrigerator for 6 hours. Place the chicken on the grill, skin side down. Cook over hot coals until the skin is charred, about 5 minutes. Turn the chicken and cover the grill. Continue cooking slowly until the meat is opaque at the bone, about 20 to 25 minutes. For duck breast, marinate two 10-to-12-ounce breasts in the refrigerator for 6 hours. Grill, skin side down, until charred, about 5 minutes. Turn the breasts and continue grilling until medium-rare, about 3 to 5 additional minutes.
Prince Edward Island Lobster With Muscat Beaumes-De-Venise Sauce
The chef Wayne Nish shared this recipe with The New York Times in 1999 to accompany a story about baby cilantro. A bottle of Muscat Beaumes-de-Venise provides the base for this sauce. Mr. Nish said he liked to use baby cilantro "in places where fully grown cilantro would overwhelm everything else." For a flavor as delicate as lobster's, he said, "it adds a spike of brightness."
Michigan Morels Stuffed With Morels
Le Tourin Gascon a la Tomate (Tomato Soup Gascon-Style)
Garlic Spiedies
Smoked Corn Relish
Kasha Pilaf With Almonds
Parsley Pesto
A twist on the typical basil recipe, this pesto combines flat-leaf parsley and some mint. It’s marvelous on sandwiches and pizza and, if you thin it out with a little pasta water, it’s a great addition to spaghetti. Shower the dressed bowl with Parmesan and serve.
Spinach and Onion Tart
This is a classic combination for a quiche, but it’s lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.
Onion and Zucchini Frittata to Go
One of my favorite Provençal omelets is a sweet onion omelet, whose name in Provençal means “harvester’s omelet.” Workers would carry these types of omelets to the fields and eat them as a midmorning meal. I think they’re suitable for just about any meal.
Baked Mashed Potatoes With Parmesan
The combination here of baked and mashed potatoes can be made in advance and reheated at serving time. A food mill or old-fashioned food ricer yields the best texture, but you can also mash the potatoes in any way you are accustomed. I like to use Idaho potatoes because they are less moist than many other types.
Tomato and Avocado Salsa
Serve this rich-tasting salsa with fish or chicken, or on its own with soft corn tortillas and a sprinkling of queso fresco or feta.