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Ripe:  a Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule with Photography by Paulette Phlipot.  This cookbook is simply stunning.  It is organized by color--which makes it very visually appealling and the photographs make me want to try each and every recipe.  Cherlyl Sternman Rule is the writer of the blog "5 Second Rule".

Ripe: a Fresh, Colorful Approach to Fruits and Vegetables by Cheryl Sternman Rule with Photography by Paulette Phlipot. This cookbook is simply stunning. It is organized by color--which makes it very visually appealling and the photographs make me want to try each and every recipe. Cherlyl Sternman Rule is the writer of the blog "5 Second Rule".

"Drizzle & Dip" by (food blogger) @Samantha Linsell. The book is divided into three chapters: "morning," "noon," and "night." Each section of the book focuses on recipes recommended during a specific time of day, also taking into account the prep time available to the busy home-cook.

"Drizzle & Dip" by (food blogger) @Samantha Linsell. The book is divided into three chapters: "morning," "noon," and "night." Each section of the book focuses on recipes recommended during a specific time of day, also taking into account the prep time available to the busy home-cook.

Garlic bread knot Christmas tree. Styrofoam tree covered in collards. Garlic knots and cherry tomatoes tooth picked on. Marinara tree skirt with Parmesan snow! Great for holiday party

Garlic bread knot Christmas tree. Styrofoam tree covered in collards. Garlic knots and cherry tomatoes tooth picked on. Marinara tree skirt with Parmesan snow! Great for holiday party

Fabio’s Mom’s Meatballs Ingredients: 1 lb. ground beef 4 oz. whole milk ricotta cheese 1 cup Parmigiano-Reggiano cheese, grated 1 cup panko breadcrumbs 1 egg 2 cloves garlic, minced 2 shallots, minced 1 tbsp. olive oil Salt and pepper 2 cups Fabio’s Tomato Sauce (see recipe on page 18) Fresh parsley, chopped, for garnish Extra-virgin olive oil, for drizzling

Fabio’s Mom’s Meatballs Ingredients: 1 lb. ground beef 4 oz. whole milk ricotta cheese 1 cup Parmigiano-Reggiano cheese, grated 1 cup panko breadcrumbs 1 egg 2 cloves garlic, minced 2 shallots, minced 1 tbsp. olive oil Salt and pepper 2 cups Fabio’s Tomato Sauce (see recipe on page 18) Fresh parsley, chopped, for garnish Extra-virgin olive oil, for drizzling

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