Spicy Salmon Salad Sandwiches Recipe (Gallery)

Garlic-Loaded Rosemary Ranch Chicken

This ranch-style rosemary chicken is incredibly juicy, wonderfully tender, and bursting with savory flavor. Each bite practically melts in your mouth—and even the pickiest eaters will be reaching for seconds.

You might raise an eyebrow at the mention of 40 cloves of garlic, but don’t worry—it’s not overpowering at all. When garlic is roasted, it takes on a mild, slightly sweet flavor with a creamy texture. The result? A rich, mellow background note that enhances the chicken beautifully. You can spread the softened cloves on a piece of bread, mix them into your dish, or—my personal favorite—enjoy them like bite-sized roasted treats.

A Richer, Deeper Vegetarian Pho

Years ago, I made a vegetarian pho that missed the mark—it was light, yes, but lacked the robust flavor that makes pho so comforting. This improved version changes that with one small trick: sautéing mushrooms in oil before adding them to the broth. This step adds that much-needed savory base and a delicious umami note.

To keep the broth clean but aromatic, I use a mix of vegetable broth and water. It allows the warm, fragrant spices—cinnamon, clove, star anise, and ginger—to take center stage. Just remember to taste as you go and add salt as needed to keep the flavors balanced.

Want to give your pho a more traditional edge? Try charring the onions and ginger before simmering. It takes about 20 minutes, but it brings a deeper, smokier flavor that really makes the broth shine. This version is quick, cozy, and full of soul—perfect for a night in.