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French bread coated with a creamy artichoke spread and baked until bubbling and hot is a quick and easy appetizer everyone will enjoy.
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Sliced portobello mushrooms are sauteed with onions in garlic-flavored olive oil, then finished with Parmesan and Asiago cheeses.
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Whiskey, bacon, mustard, and rosemary come together to make a rich and flavorful pan-fried beef dish.
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Beef tenderloin is roasted with fresh thyme and rosemary and served with a zesty horseradish sauce.
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Get Crudite with Roasted Garlic and Red Bell Pepper Dip Recipe from Food Network
cooking.nytimes.com
This is based on a number of Greek dishes that are made with barley rusks, rock- hard twice-baked barley bread slices that are sold in bakeries and reconstituted for delicious salads and soups You can make the rusks with any hearty country bread, just by drying out thick slices in a low oven The authentic Greek version of this recipe has a lot more olive oil and garlic
cooking.nytimes.com
This is an uncomplicated dish for warm weather and sunny days Olive oil, garlic, hot pepper, barely warmed tomatoes and tons of fresh basil are the only ingredients besides lobster and dried pasta, preferably a variety with a bit of texture, like frilly edged reginette, cooked perfectly al dente The only real work is cooking the lobsters and chopping the meat
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The addition of beer makes this pot roast extra moist. Serve it with some crusty bread--you'll want something to soak up all that delicious gravy!
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This dipping sauce with two kinds of soy sauce, chili oil, garlic, and ginger is great for dipping Asian-style finger foods like egg rolls and pot stickers.
cooking.nytimes.com
This quick, easy-to-put-together chicken comes from Paul Kahan of The Publican, a restaurant in Chicago The ingredient list is short, and may include much of what you already have on hand But the flavor it yields is paramount: Serve it with wedge fries and a frosty beer for a meal that will lift the most flagging spirits.