A punchy garlic vinaigrette ties everything together. Go ahead and use your hands to tear the vegetables; the edges should look jagged and rustic.

Add the garlic and fry, stirring constantly ... Season with salt and pepper, then pour in two tablespoons of the sherry vinegar – the pan should sizzle. Continue to cook until most of the ...

Winter squash can be intimidating, but the butternut, with its sweet, rich, deep-orange flesh, is actually easy to peel (provided the blade is sharp and your grip firm). It makes for a great ...

This is my go-to salad for any dinner party, not only because it’s refreshing, but also because it utilizes an important ingredient. Sorghum is a cereal grain that is crucial to food security in ...

My latest such strategy involves making vinaigrette, then using some of it ... If I’m feeling punchy, I add grated garlic to the portion I pour over the chicken for a more intense flavor.

Heat the oil and fry the garlic until it is about to change colour, add the mushrooms and sauté until they have softened. Add the rosemary, sherry and stock and allow to simmer gently over a low ...

Three types of mushrooms cooked together with garlic, sherry, truffle oil and one of the most important ingredients, butter. They go perfectly on well toasted bread and make a great appetizer or even ...

Season with salt and pepper to taste. Make the croutons: In a second sauté pan over medium heat, sweat chopped garlic in 3 tablespoons olive oil for 1 minute. Add croutons and cook until golden ...

Reserve remaining roasted garlic head for vinaigrette. Pulse garlic until finely chopped. With processor running, gradually drizzle in 1/3 cup olive oil, processing until smooth, about 1 minute.