garlic

GirlA loves to share her vegan recipes. Recently, she posted a soothing and seasonal mushroom and garlic bisque in The Dairy Free Diva Recipe Exchange cooking group.

I had a feeling I was going to like this mauve-colored soup because it not only has mushrooms but wine as well. Yep, I love it. This comes from a cookbook that I’ve recently rediscovered — I’ve had it for years. Beyond the Moon Cookbook is all vegetarian, so I had to veganize the soup, which was no problem. Served with some rustic bread, this soup was ideal for a chilly Fall evening.

Check out her recipe, after the break.

One of the things I love the most about cooking is how you can take a couple of very simple ingredients, say butter, garlic, and bread, and turn them into something absolutely extraordinary.

You may not think that the word extraordinary should be used to describe garlic bread, but when you realize that everyone has their own variation and everyone enjoys eating it, extraordinary is a perfectly fitting word.

There are two essentials to a deliciously crisp and buttery garlic bread. The first is good-quality bread and the second is room-temperature butter. I like to make a paste with butter and garlic before generously slathering it on the bread. For even toasting, I bake it, then broil it. Get my exact recipe — and please share your method in the comments — after the break.

Being a professional in the food industry, I'm often asked the same questions over and over again. What's your favorite restaurant? What was the most memorable meal you've eaten all year? When people ask me that one, I tell this story.

I'm crazy about lamb, and one of my best friends happens to live on a farm. They not only have chickens, but her boyfriend and his brother, The Fry Bros., are up-and-coming sheep ranchers. So when I invited them to spend a weekend at my parents' vacation house in the mountains, they promised to bring an organic, sustainably raised leg of lamb.

I don't know if it's because I knew the farmers, or the fact that I was dining in the company of all my favorite people with a beautiful backdrop, or it could have been the wonderful marinade recipe (which I found in Bon Appétit), but it was the most memorable meal I've eaten all year. I can't re-create the experience for you, but I can share the recipe. Seek out a locally raised piece of lamb and host your own special dinner! You'll need the recipe: here it is.

When I was new to the kitchen, one of my favorite dishes to make (and eat) was classic tomato bruschetta. Now that I come to think of it, tomato bruschetta is where my love affair with all things crostini started! Since it's nice to get back to our roots every now and then, for a recent party, I whipped up a sensational batch of bruschetta.

Although the recipe calls for roma tomatoes, the heirloom varieties were too pretty for me to pass up. That's what I love about this recipe, it's more of a suggestion than something set in stone.

Select the tomatoes and herbs you want to use. If you feel like adding in a layer of fresh mozzarella cheese between the toasts and tomatoes, do it. Want to stir crumbled feta in with the tomatoes? Why not? Just be sure to enjoy while the tomatoes are at their peak season, now! Here's the recipe.

As much as I love sticky, sweet barbecued chicken, there're only so many times you can eat it during the Summer. That's why I recently looked for an alternative to barbecue sauce and decided to give this buttermilk-marinated grilled chicken a chance.

The buttermilk, which is seasoned with lots of garlic cloves and fresh rosemary sprigs, tenderizes the chicken. The key to making this chicken succulent and moist is to take care and not overcook it.

Although the recipe calls for a whole chicken, I had skinless breasts in the freezer, so I used those instead. However, when I make this savory and scrumptious chicken again, I'll be using skin-on pieces because I think it will enhance the overall flavor of the dish. It's a great seasonal entree, so learn how to make it now.

One of the world's most sublimely simple pleasures is roasted garlic. There's something so wonderful about the soft spreadable cloves that are sweet and slightly caramelized. I can't help but pop them into my mouth or slather them on French bread. Roasted garlic is also a great flavor enhancer for all sorts of dishes from salad dressings to pasta sauces. Anytime I need a last minute appetizer, I'll roast a couple of heads of garlic, then throw them on a plate next to some bread, cheese, and olives. It totally fools people into thinking you've made something special. But really, the technique is so easy! To learn how to roast garlic, a culinary basic you'll use over and over again, keep reading.

What should one make for dinner with frozen shrimp in the freezer? OnSugar blog Abbey Eats thinks you should give this shrimp scampi a go.

Oh my gosh! This recipe is so good, you have to try it! Okay, so I've had frozen shrimp lying around in the freezer for quite sometime now, but I didn't know what to do with it. I didn't feel like cooking it the usual way so I thought of doing something else. Since I love pasta, and was quite bored of the usual bolognese, I was thinking, why not try shrimp pasta? So I browsed online and found this. It's an amazing recipe, I promise.

Find out how she put her spin on the Italian classic when you keep reading.

It's Friday! That means you've made it through a long week and are ready to relax. Why not treat yourself to a decadent and delicious steak dinner in the comfort of your own home? Like at an upscale steakhouse, this recipe serves the meat with a rich pan sauce and seasonal vegetable. The beef is rubbed with garlic and black pepper. For a delicious caramelized crust, let the steak cook in the pan untouched for several minutes. Want an even heartier meal? Pair the steak and asparagus with homemade mashed potatoes and a glass of good red wine. Learn the effortless technique now.