Sherry-walnut vinaigrette ... slowly pour in 2 tablespoons olive oil with the motor running. Garlic vinaigrette: In a mortar and pestle or using the flat side of a knife, mash together 1 large ...

cumin and garlic powder. Whisk well until blended. Season with salt and pepper to taste. If you don't have a whisk for the vinaigrette, a fork will also work. Just be sure to incorporate all the ...

Halve head of garlic crosswise and wrap in foil ... Whisk in chopped parsley, Sherry vinegar, fresh lemon juice, Dijon mustard, sugar, and crushed red pepper flakes, then extra-virgin olive ...

Make the vinaigrette: Puree passata, vinegar, piquillos, anchovies, garlic, and sugar in a blender until smooth, about 15 seconds. With blender running, slowly drizzle oil into blender to emulsify.

Add garlic scapes; boil until bright green and ... Reserve 1/2 cup grilled tomatoes; place remaining tomatoes in a blender. Add shallot, sherry vinegar, paprika, lime zest and juice, and chipotle ...

Add the garlic in a single layer and saute until light golden brown, about 2 minutes. Lower the heat to medium-low, add the shrimp and cook for 30 seconds. Add the sherry and lemon juice and cook ...