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 ...

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 ...

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.

Oftentimes, I’d finish my shift, go home, and get started on another batch of sauce, so I could have it handy in my own kitchen all week. In the eight years since that job, I’ve continued to ...

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.