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Onion, garlic, olive oil, vinegar, soy sauce, mustard, and fresh rosemary are pureed to make a marinade for steak. It can be used with a variety of steaks, including tri-tip, flank, and sirloin.
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Get Fried Chicken Recipe from Food Network
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This is an under-the-radar basic from Julia Child’s “Mastering the Art of French Cooking,” featured in a New York Times article about readers’ favorite Child recipes It is a tomato sauce with onions, garlic and basil, raised high with a perfumed whiff of orange peel and coriander seed Make it when the farmers’ market is overflowing with good tomatoes, freeze it in plastic bags, and use it until there is no more
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This recipe substitutes hard-boiled chicken eggs for duck eggs to create a salty and funky egg salad.
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A grilled mackerel recipe inspired by a mixture of the Spanish and French flavors of tapenade, tomato, fennel, capers, and saffron.
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Get Sweet and Sour BBQ Chicken Sliders with Pickled Chinese Cabbage and Carrots Recipe from Food Network
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Get Roasted Chicken with Roasted Garlic Sauce and White Truffle Oil with Herbed Potato Puree Recipe from Food Network
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Use a flavorful broth — chicken or vegetable — to enhance the subtle flavors in this thick, comforting soup, which uses lettuce as a main ingredient Rice thickens the soup and it’s all puréed with an immersion blender
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Dinner is near at hand with quick-cooking quinoa. It's delicious with mushrooms, asparagus, veggie tenders and a hint of lemon.
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Get Grilled Brussels Sprouts Recipe from Food Network