In a medium size saucepan add olive oil and garlic over medium heat. Once the garlic is golden, remove and discard. Add the tomatoes, white wine, salt and pepper, and half of the parsley. Cook ...

Allioli is a flavor-packed emulsion of pounded garlic in olive oil, enhanced only by salt and sometimes lemon — the Catalan equivalent of traditional Provençal aïoli. Here, Spanish chef José Andrés ...

For The Sauce: 3 tablespoons extra-virgin olive oil 4 ounce of chopped lobster meat 2 cloves garlic, (peeled and smashed) 2 shallots, (chopped) 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flake ...

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes.

In a 12-inch nonstick skillet over medium-high, heat 2 tablespoons of oil until shimmering. Add the meatballs and cook without disturbing until lightly browned on the bottoms, about 3 minutes.