1Break up garlic into cloves, skin on, coat with olive oil, roast in 350 oven till soft. Allow to cool. When cool, squeeze out the garlic into a bowl
2In a cast iron skillet sauté onion in olive oil. As it cooks keep lowering the temp so it does burn.
Take your time, Scape the pan to get all the caramelized goodness When nice a soft, place in a bowl
3Roasted garlic, onions are in the bowl, add fresh garlic, juice of lemon, pepper, and and mash it all up (you can use a food processor) Add enough o oil to get a nice consistency. Good for most any sandwich you can think of!
Brownies are one of life's great pleasures. In this CHOW Tip Marisa Churchill, author of Sweet & Skinny, shares a few easy ingredient substitutions so that indulging in brownies doesn't necessarily mean having to indulge in bigger pants. Here's her recipe so you can make her Double-Chocolate Brownies yourself.
How to Make a Low-Fat Salad Dressing
Margo True, food editor at Sunset magazine, shares a tip on how to make a delicious, low-fat salad dressing by swapping out one standard ingredient for a surprising one. (Here's her recipe.)
A good Reuben sandwich is a perfect balance of flavors and textures, and this one delivers. Good rye bread, crisped in butter, holds generous layers of Thousand Island dressing, rich corned beef or pastrami, crunchy sauerkraut, and nutty, melty Gruyère or Swiss cheese that oozes beautifully into the other ingredients.