garlic
Grilled Pizza
How to make grilled pizza and everything you need to know to get it right - with topping ideas!
Compound Butters – Adding Things to Butter to Make it Extra Awesome
Compound butters are a lazy cook's secret weapon. They're a way to add intense flavor to preparations without a whole lot of extra effort. I've included a list of favorites here.
Homemade Bouillon Powder
Homemade bouillon powder is a great idea for all sorts of reasons. Let’s talk about how to make a version that is better than store-bought with no artificial flavors or ingredients.
Simple Sautéed Zucchini
To make simple sautéed zucchini, coins of zucchini are browned in a pan. The thing that makes this version special is the toasted gold slivers of garlic combined with lots of fresh dill or scallions. Finish with a sprinkling of almonds for a bit of crunch.
Fire Broth Noodle Soup
This is the soup that saved me after my dad came home from the hospital recently. It's loaded with good things like beans, greens, and pasta and the broth is spicy and invigorating with lots of pepper, garlic, ginger, and chiles.
Heirloom Bean and Mushroom “Carnitas” Casserole
A favorite Rancho Gordo heirloom bean casserole recipe. The smell of garlic and herbs baking alongside the beans, simmering tomatoes, and mushrooms will bring neighbors in off the sidewalk.
Five Minute Tomato Sauce
Great tomato sauce in a flash. A quick, simple, easy (and absolute favorite) tomato sauce recipe. Bright and clean flavors, a vibrant red in color, exudes the essence of tomatoes.
Quick Blistered Cherry Tomato Spaghetti
So good! If you're looking for an updated take on weeknight spaghetti, this is it. Spaghetti combined with skillet blistered cherry tomatoes and broccoli. Tossed with mint, cashews, chiles, and Parmesan.
Lime Leaf Miso Soup
Step one, source these lime leaves. Step two, make this lime leaf miso soup!
Night + Market All-Purpose Curry Paste
I love this curry paste recipe - wildly aromatic and mildly spicy, with citrus and pine notes built on a garlic foundation. It's the A.P.C.P. - All-Purpose Curry Paste from Kris Yenbamroong's Night + Market Cookbook.
