Toss fresh green beans with olive oil, minced garlic, and fresh herbs. Use a grill basket to prevent these slender veggies ...

Elevate your breakfast with the Recipe of the day: Tuna avo aioli bagel toasts. A delightful and nutritious start!

Zucchini Carpaccio features paper-thin slices of squash topped with extra-virgin olive oil, fresh lemon juice, shaved Parmigiano Reggiano and toasted pine nuts. (Photo by Cathy Thomas) ...

Zucchini Carpaccio features paper-thin slices of squash topped with extra-virgin olive oil, fresh lemon juice, shaved Parmigiano Reggiano and toasted pine nuts.

Quick note on the mayo-aioli debate: Traditionally, aioli was made with just garlic and oil (think toum), while mayonnaise included egg.

Preheat oven to 425 degrees. Toss potatoes in olive oil and sprinkle with salt and pepper. Lay on a rimmed baking sheet (sprayed with non-stick cooking spray) and roast until tender, 20-25 minutes ...

In a blender, puree the mayonnaise with the preserved lemon, garlic, water, cayenne and 3 tablespoons of the olive oil. Season the aioli with salt and pepper and scrape it into a small bowl.

Add 3 tablespoons extra-virgin olive oil to skillet, and stir in grated onion. Cook, stirring often, until golden brown, about 7 minutes. Add garlic, salt, and remaining 1 tablespoon olive oil.

This easy Roasted Garlic Aioli is smooth, creamy and loaded with garlicky goodness. It’s perfect for adding a tasty kick to burgers and sandwiches, or as a dipping sauce for veggies and fries. Easy ...

Ever mix up your mayonnaise with your aioli? Despite their similarities, the two have wildly different flavors. Turn one into the other with this simple hack.