This recipe from Gourmet Magazine is an example of what one can expect to be served at a Spanish tapas bar. They are very quick to prepare and can be made up to one day in advance, keeping in mind that they should be brought to room temperature before serving. I only use 1/2 teaspoon of red pepper flakes but you can use a whole teaspoon if you like your food spicy.
Biggest Loser Chef Devin Alexander particularly likes the garlic flavor of this chicken, though feel free to use your favorite salt-free seasoning (such as Cajun) if you're not a huge fan of garlic.
Garlic Bread meets the Meatball Sub and the result is out of this world! Garlic Bread Meatball Subs are perfect for your next party, or even a weeknight diner.
This is truly the perfect hummus, in my humble opinion. Roasting the garlic brings out its nutty and sweet flavor and cuts down on the sharpness. It's well worth the time! Try it, I don't think you'll be disappointed.
Have you ever seen three grown men get excited over zucchini? Because I have to say that was definitely a new experience for me. Don’t get me wrong– there’s a lot to love about these Cheesy Garlic Zucchini Bites. They’re tender inside and crispy outside, kind of like what you’d expect out of a great...Read More »
