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Julia Child's Garlic Mashed Potatoes

Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley.

Basil & Garlic Fettuccine

This homemade basil and garlic fettucine is fun and easy to make, & full of flavor. It's so delicious on its own that you don't need a sauce. You'll be hooked!

One-Skillet Paleo Mediterranean Chicken

A Mediterranean-inspired meal that takes just minutes to prepare! This colorful coastal dish is layered with lean protein, fresh veggies, and intense flavors. One-pan clean up!

Insalata invernale tiepida con orzo, farro, noci e funghi (Due bionde in cucina)

Insalata invernale tiepida con orzo, farro, noci e funghi, a food drink post from the blog Due bionde in cucina on Bloglovin’

Zucchini Ricotta Fritters

BEWARE this is NOT a good recipe. Talked about frying olive oil on high (recipe for getting burnt) turned out undercooked soggy and gross