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Crispy Fried Onions and Nori Topping

Serious Eats Ideas in Food Post a comment

This quick and easy crunchy topping is intended as a component of a Korean-flavored clam recipe. It's made with store-bought fried onions, shallots, and garlic, plus strips of teriyaki-flavored nori. As a stand-alone topping, it would also be delicious sprinkled onto pastas, rice dishes, and stews. More

Chinese Aromatics 101: The Mild and Aromatic Ginger, Scallion, and Garlic Flavor Base

Shao Z. Post a comment

Does China have an aromatic-vegetable equivalent to French mirepoix? Not exactly, but there are some general categories that are helpful in understanding how Chinese flavor bases work. In the second part of this series, we take a closer look at one of them: The more mild ginger, garlic, and scallion flavor base of Guangdong province's famed Cantonese cooking. More

Summer Bean Salads: Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

Jennifer Olvera Post a comment

Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon. More

Greek Butter Bean Salad With Tomatoes, Dill, and Oregano

Serious Eats Jennifer Olvera 1 comment

Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon. More

Chinese Aromatics 101: The Spicy Garlic-and-Chili Flavor Base

Shao Z. Post a comment

Does China have an aromatic-vegetable equivalent to French mirepoix? Not exactly, but there are some general categories that are helpful in understanding how Chinese flavor bases work. Here, we take a closer look at one of them: Spicy aromatics with garlic and chilies that are famous in Hunan and Sichuan cooking. More

How to Make Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Daniel Gritzer 15 comments

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. More

Portuguese Garlic and Cilantro Bread Soup (Açorda à Alentejana)

Serious Eats Daniel Gritzer 2 comments

Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg. More

Shanghai Baby Bok Choy With Black Bean Sauce

Serious Eats Shao Z. Post a comment

Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Sunday Supper Jennifer Olvera 1 comment

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Spaghetti With Chicken and Bell Pepper in Sherry Lemon-Cream Sauce

Serious Eats Jennifer Olvera 5 comments

A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken. More

Chinese Broccoli With Oyster Sauce and Fried Garlic

Serious Eats Shao Z. 8 comments

Simply simmered Chinese broccoli has a hearty flavor that pairs well with oyster sauce in this classic Cantonese preparation. Our version adds some fried garlic to the mix, using the flavorful garlic oil to amp up flavor. More

Green Beans With Snail Butter From 'My Paris Kitchen'

Cook the Book Kate Williams 7 comments

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans. More

Green Beans With Snail Butter From 'My Paris Kitchen'

Serious Eats Kate Williams 4 comments

Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans. More

The Food Lab Lite: The Best Spanish-Style Garlic Shrimp (Gambas al Ajillo)

The Food Lab J. Kenji López-Alt 29 comments

When Spanish-style garlic shrimp is done perfectly, when the shrimp are juicy and tender with a crunchy pop, when the oil sings with a chorus of layered garlic flavors, it can be transcendent. That's what we're after today. More

The Vegan Experience: Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

The Food Lab J. Kenji López-Alt 18 comments

Building up a strong vegan pasta dish isn't all that different from building a non-vegan pasta dish. Here, the pasta is, of course, the star. The rest is just made up of a few supermarket staples—plum tomatoes, lots of garlic, olives, and bread crumbs—that, with just a bit of care and attention paid to concentrating and layering their flavors, can be transformed into something remarkably complex and intense. More

Triple Garlic Pasta With Oven-Dried Tomatoes, Olives, and Bread Crumbs

Serious Eats J. Kenji López-Alt 16 comments

A flavor-packed pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned bread crumbs. More

Sunday Supper: Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Sunday Supper Jennifer Olvera 2 comments

Short ribs braise in a red wine, balsamic vinegar, and brown sugar sauce before they're served atop garlic mashed potatoes. More

Balsamic-Brown Sugar Short Ribs With Garlic Mashed Potatoes

Serious Eats Jennifer Olvera 19 comments

Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes. More

Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese

Jennifer Olvera Post a comment

Roasted green beans transition easily to this room temperature salad, maintaining their crunch beneath a balsamic vinaigrette. Finished with blue cheese and hazelnuts, it's a simple dish with showy results. More

Garlicky Oven-Roasted Green Bean Salad With Hazelnuts and Blue Cheese

Serious Eats Jennifer Olvera Post a comment

Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese. More

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