Escargot With Garlic Wine And Butter Tim Richards from Bodean Seafood in Tulsa offers up a special recipe for Escargot with garlic wine and butter. Friday, September 11th 2009, 11:38 am.

Add butter, 1 piece at a time, and stir until completely melted before adding next piece. Immediately remove skillet from heat. Divide meatballs among 4 shallow bowls and top with about 3 ...

The Makhanwala paneer ($21), which I opted to pair with garlic cheese kulcha ($9), reminded me of a comforting bowl of tomato soup with grilled cheese in the best way possible.

Add the al dente bucatini to the shallot, garlic and miso mixture along with 1 cup of pasta water. Turn the heat on low and keep adding pasta water as needed. You want a nice and saucy consistency.

While spaghetti cooks, melt butter in a large high-sided skillet over medium. Add garlic, and cook, stirring often, until just beginning to brown, about 1 minute.

Add the garlic to the pan and stir for 30 seconds (add a little more olive oil if needed). Add the white wine and reduce by half. Whisk in the butter, parsley and zest and season with salt and pepper.