4 cups fresh broccoli florets 3 teaspoons crushed garlic Olive oil Red pepper flakes, optional Heat the olive oil in a skillet over medium-low heat. Add the garlic and cook for 1 minute. Add the fresh ...

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

People tend to either love or hate broccoli. However, this easy broccolini recipe is elevated with the addition of lemon ...

2. In a large nonstick skillet, combine oil and garlic, cover and cook over medium-low heat, stirring frequently, until garlic is barely golden, about 5 minutes. Uncover and cook until crisp, about 1 ...

I find garlic so essential that I grow 150 to 200 heads each year—enough to store, share, and plant next season’s crop. I use ...

Sautéing may seem to be a devil-may-care sort of business: Simply toss your aromatics in a pan with oil until fragrant. However, there is an order to this cooking process, especially when it comes to ...

Here are two different methods for sautéed potatoes. The parboiled ones are fluffier and creamier in texture. Try both ways to find your favourite. Cover potatoes with cold salted water. Bring to a ...

16 colossal shrimp, shelled and deveined with tail on (about 1 1/4 pounds) In a large saute pan over medium heat, add the olive oil, scallions, garlic, a nice pinch of salt and a few grinds of black ...

The joyous festival of Purim, which begins Saturday night, commemorates the deliverance of the Jews of ancient Persia from danger. So why not celebrate with a menu that honors that? Persian cooking ...