Recipes with garlic
10,177 recipes
Pasta with Garlic & Eggs
Pasta with garlic, beaten eggs, olive oil, and Parmesan. A stripped-down Italian pantry pasta similar to a simplified carbonara, ready in 30 minutes.
Spicy Vegetable Couscous
Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.
Yuvarelakia Soupa Avgolemono
A comforting Greek meatball soup with seasoned beef-and-rice balls simmered in a vegetable broth. Fragrant with mint, oregano, dill, and garlic. Pure comfort in a bowl.
Chicken Linguine
Golden chicken, broccoli, and red bell pepper tossed with linguine in a garlic-butter sauce finished with fresh lemon juice and Parmesan. Quick, colorful, and on the table in under 45 minutes.
Tuna Surprise
Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.
Moo Shu Vegetables
Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.
Pulao for Stuffing Chicken
Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.
Linguine Primaver Della Santa Maria
Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.
Chicken Yellow Rice
Saffron-tinted rice simmered with sautéed chicken breast, garlic, and onions, topped with bright steamed broccoli. A complete one-pot meal in about an hour.
Firehouse Fish Feed
Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.
Stewed Red Beans
New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.
Garden Harvest Chili
Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.
Light Summer Vegetable Soup
Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.
Italian Casserole
Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.
Mesquite-Grilled Breast of Chicken with Citrus
Mesquite-grilled chicken breasts marinated in garlic, fresh herbs, and oil, served with a triple-citrus Grand Marnier sauce. A restaurant-quality grilled chicken with serious flavor.
Spiced Chicken Curry
Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.
Pasta with garlic, beaten eggs, olive oil, and Parmesan. A stripped-down Italian pantry pasta similar to a simplified carbonara, ready in 30 minutes.
Sautéed squash, zucchini, red onion, and chickpeas tossed with couscous and seasoned with cumin, curry powder, and red pepper flakes. A 25-minute vegetarian skillet meal.
A comforting Greek meatball soup with seasoned beef-and-rice balls simmered in a vegetable broth. Fragrant with mint, oregano, dill, and garlic. Pure comfort in a bowl.
Golden chicken, broccoli, and red bell pepper tossed with linguine in a garlic-butter sauce finished with fresh lemon juice and Parmesan. Quick, colorful, and on the table in under 45 minutes.
Canned tuna simmered in homemade coconut milk with cinnamon, crushed red chili, garlic, and tart rhubarb for a sweet-spicy-tangy curry served over rice. This unexpected flavor combo is the real surprise here.
Moo shu vegetables is a fast, meatless take on the takeout classic: shredded vegetables and bean sprouts stir-fried with ginger, garlic, scrambled egg, and hoisin. Light, quick, and great wrapped in pancakes.
Indian pulao rice stuffing for chicken with curry powder, pistachios, raisins, pineapple juice, and chicken broth. A fragrant, jeweled rice that finishes cooking inside the bird.
Linguine primavera with zucchini, yellow squash, and red bell pepper in a chunky tomato-wine sauce topped with fresh basil and sliced olives.
Saffron-tinted rice simmered with sautéed chicken breast, garlic, and onions, topped with bright steamed broccoli. A complete one-pot meal in about an hour.
Firehouse-style cod baked in a roasting bag with a pound of garlic lemon butter. A big-batch fish recipe that feeds 12 and works straight from frozen.
New Orleans-style red beans simmered with smoked ham hocks, kielbasa, the holy trinity, and a kick of Tabasco. Thick, smoky, and good enough to make on a Monday or any day.
Fresh mushrooms, red and green peppers, zucchini, corn, and kidney beans simmer in spiced tomato sauce for this quick garden vegetable chili. Ready in 35 minutes.
Light summer vegetable soup with green beans, yellow squash, and spinach. Garden-fresh vegetables in a Worcestershire-seasoned broth ready in 50 minutes.
Italian bean and barley casserole layered with sauteed zucchini, homemade tomato sauce, grated cheese, and wheat germ. A hearty vegetarian bake with a crunchy, golden topping.
Mesquite-grilled chicken breasts marinated in garlic, fresh herbs, and oil, served with a triple-citrus Grand Marnier sauce. A restaurant-quality grilled chicken with serious flavor.
Chicken pieces browned in ghee and simmered in coconut milk with cinnamon, cardamom, mace, curry powder, tomatoes, apples, and cream. A richly spiced, aromatic Indian chicken curry that feeds six.
