Sue's Aglio e Olio
This recipe comes from Sue who is a vegetarian and an adventurous experimenter who loves to cook with her son. This recipe is a delightful blend of lots of garlic, chili peppers and Parmigiano Reggiano. She says, "My seven year old son and I were making a recipe from your website the other day (Emeril's My Oh My Spaghetti Pie) and he insisted on sending in the recipe for Aglio e Olio. My family loves it! I believe it is a traditional Italian recipe. The original called for chicken stock, but I make it with seasoned salt because we are vegetarian. We enjoy experimenting with new recipes, especially from other cultures, and I am looking forward to trying more recipes from your site."

Judy's Redeye Chili
This is a recipe from Judy offered up by a member of our momscooking discussion group for our ChiliUSA collection. It gets it's name from the "secret ingredient", coffee, which is a key ingredient in Redeye Gravy.. Judy says, "I am a Chile-head from way back! I am a native of Columbus, Mississippi, a historic city noted for our antebellum homes. My main interests are cooking and digital photography. My favorite things to cook with are chile peppers so I have lots of Mexican and spicy recipes. Y'all come back real soon!"

Garlic Bread
This week's Recipe of the week features easy to make Garlic Bread.  This is great for any dinner and goes fast so you may want to make two batches!

Garlic Mashed Potatoes
The garlic flavor comes from the roasted garlic added to the potatoes. Choose either red potatoes or Yukon Gold potatoes for a rich and creamy flavor. Included are the instruction on how to gently roast the garlic for peak flavor.

Garlic, Garlic, Garlic:
Exceptional Recipes for the World's Most Indispensable Ingredient
by Linda Griffith, Fred Griffith

Inspired by the success of their James Beard Award-winning work, Onions, Onions, Onions, authors Fred and Linda Griffith now take on another stinky favorite: garlic. Shunned for centuries even in France and Italy because of its strong flavor and odor, garlic was considered a low-class seasoning, only winning wide acceptance in cooking outside working-class kitchens after World War II. Garlic, Garlic, Garlic provides detailed guidance for buying, storing, and preparing garlic, and explains the pros and cons of using a garlic press. There are also 200-plus recipes, many for ethnic dishes rich in garlic. There is Brandade, the creamy French dish made with salt cod, and Spanish Sopa de Ajo, a pungent peasant soup of garlic, bread, and oil with poached eggs. Even cozy macaroni and cheese is punctuated with three pressed, plump cloves of garlic. Dessert is not forgotten- -how about ice cream topped with golden, caramelized Honey-Poached Garlic Sauce for something really different? While only experienced cooks may want to attempt dishes like Veal Brisket Roasted with Garlic, Onions, and Plums, any garlic lover with modest skills can whip up the Special Marinara Sauce or grill the Flank Steak with Balsamic Vinegar Marinade.

Take time to smell the roses

basset pics
see my favorite biscotti