Choose artichokes that have not yet crowned or opened. Also, artichokes with little discoloration on the outer leaves. Purple color okay. Brown? Yucky!You can snip the spiney tops off of your artichoke leaves while still on the artichoke itself but, it's not necessary. Those pokey spines will easily soften during steaming.Any leftover Aioli dip works great smeared on chicken breasts then baked the following night!

These can be served hors d'oeuvres on cocktail skewers, a side dish or, how I enjoy them, an entire meal. As a child, I hated brussels sprouts. My aunt, who was helping raise us after mom died, boiled them and served. It's a wonder I gave them another try as an adult when I discovered good ways to cook them. And this is one of those good ways. They're now one of my favorite vegetables.

The first time I gratinated Aioli with Cod and tasted it, I was amazed. When heated, it creates a perfect blend and a very pleasant flavor in the mouth. For those who love Cod and are trying this for the first time, I think you'll love it.

This slow-roasted pork belly BLT transforms the classic sandwich with tender, crispy pork belly, caramelized roasted green tomatoes, and bright lemon aioli. The Southern-inspired recipe elevates familiar flavors into a gourmet sandwich experience that’s perfect for lunch or dinner.

Aioli is a famous garlic sauce from southern France / Italy.It really goes well with almost anything! You can grab a chunk of good bread, dip it in Aioli, grab a glass of wine and it's a meal! But it goes extremely well with grilled food: Grilled fish, chicken or veggies. But also very good with fish soups.I have been using this recipe, from Bon Appetit for a long time.And, by the way, if you skip the garlic, the result is really home-made Mayonnaise!PS: If you're not keen on using egg yolk, you can use 1 heaping table spoon of Dijon mustard instead. Either one works well as emulsifier to bind the ingredients together.

Learned this recipe from Carla at Bon Appetit. It takes a while and uses way more salt than you think it should, but in the end it's a perfect labor of love and is deeply satisfying. I use whatever fat is on hand in my fridge. For this I used beef tallow, leftover bacon grease and duck fat, but you can use whatever you have/can find and make the rest up with olive oil. The charred lemon is legit/assertive and if you dont want that flavor, leave it out

If you take an egg yolk, some crushed garlic and maybe 1 cup of olive oil, drizzle the oil very slowly while stirring for maybe 20 - 30 minutes, you'll get Mayonnaise, which is the same as.... Aioli.And if you take some (good quality) Mayonnaise add some ingredient to it, you'll have a very fast Aioli, done in a couple of minutes!_____Aioli goes very well with everything, but I think it's best with grilled fish or chicken (Rotisserie chicken too!). But it is also delicious with just crusty bread or even vegetables (grilled, steamed or raw). Put some on a piece of toasted bread and let it float in a bowl of soup (especially fish or seafood soup but any soup will do) and see what happens.......This recipe is for super fast Aioli. It's up to you to add the herbs (Parsley, Basil, Dill) that you like or spices (Cayenne, Sriracha, etc). The result is always good, so go ahead and experiment!!______PS: Don't use less than 1/2 cup of Mayo.....you will kick yourself for not making more!

I used wild Ling cod for this recipe, but any cod will work fine for this. I served this dish with broccoli cheddar risotto. And mashed garlic parmesan cauliflower.

Today I tried something a little different and made these delicious potatoes, worthy of any restaurant menu.Since I was short on time, I used canned whole baby potatoes and store-bought sauces, but you can use any kind you like—they’ll turn out just as tasty.If you give them a try, I’d love to see your photo.

There is only one other place I know that makes this and it is a very limited season. Since I love asparagus and its too expensive to buy it from the restaurant I wanted to come up with a way I could make it any time, year round.

A delicious and smooth aioli to accompany potatoes, rice, fish...😋