Mark Bittman’s grilled skirt steak gets the Argentinean treatment. The Minimalist serves it with tangy chimichurri sauce made with parsley and garlic.
Ripe avocados join cream cheese to create a creamy base for fresh onions and tomatoes to shine in a guac that has the perfect balance of lime and garlic.
These are really good. Bake the crescent rolls and spread each one with cream cheese and mayonnaise. Sprinkle with dill and garlic, and arrange assorted veggies on top. Chill and cut into squares for appetizers.
The subtle sweetness of roasted red pepper pairs perfectly with succulent grilled shrimp in this cozy 10-minute soup. Enjoy with a side of crispy garlic toast!