Recipes with garlic
10,177 recipes
Crockpot Red Beans
This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.
Kim Chee #4
Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.
Buffalo Chili
Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.
Sweet & Sour Halibut
Grilled sweet and sour halibut with a brown sugar-ginger glaze, charred bell peppers, and scallions. A light, flavorful fish dinner ready in 30 minutes.
Red Curry Paste
Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.
Dave W's Salsa (Thanks To Julia)
Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.
Red Pepper Soup with Grilled Shrimp
Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.
Avocado Torey
Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.
Fajita Burgers
Grilled chicken fajita burgers with sauteed onion and red pepper mixed into the patty, served in warm flour tortillas with salsa and guacamole. A fun Mexican-style burger.
Thai Curry Spice Paste
Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.
Chilicon-Caucasian
White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.
New Mexican Green Chili Stew
New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.
Crab & Corn Cakes
Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.
Steamed Mussels with Creamy Fish Filling
Steamed mussels topped with a Thai-spiced fish mousse of ginger, lemongrass, shrimp paste, and basil. An elegant bamboo-steamer appetizer for a Southeast Asian dinner.
Steamed Fresh Crab in Curry Sauce
Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.
This scrumptious dish is made with a variety of spices that creates a mouthwatering aroma in the kitchen.
Simple homemade kimchi with napa cabbage, garlic, ginger, scallions, and red pepper flakes. Salt-brined overnight and packed into jars for quick fermentation.
Buffalo chili: ground bison simmered with three peppers, jalapenos, green chiles, and warm spice blend. Lean, gamy alternative to beef chili with serious heat.
Grilled sweet and sour halibut with a brown sugar-ginger glaze, charred bell peppers, and scallions. A light, flavorful fish dinner ready in 30 minutes.
Authentic Thai red curry paste from scratch: dried chilies, galangal, lemongrass, kaffir lime rind, shrimp paste, and toasted coriander and cumin seeds blended into a fiery aromatic base.
Fresh no-cook salsa with Roma tomatoes, lime juice, green chiles, and scallions. A quick chunky salsa you can adjust to your heat level, ready in 15 minutes.
Red pepper soup blended silky smooth with potato, garlic, and chicken broth, topped with Greek-seasoned shrimp and Parmesan. A light, elegant bowl in 30 minutes.
Avocado Torey is a quick no-cook avocado appetizer with scooped avocado balls on romaine, drizzled with a garlic-oregano vinaigrette of olive oil, red wine, and vinegar.
Grilled chicken fajita burgers with sauteed onion and red pepper mixed into the patty, served in warm flour tortillas with salsa and guacamole. A fun Mexican-style burger.
Homemade Thai curry spice paste with dried red chilies, coriander, garlic, shallots, anchovy, and lemon zest. Keeps two months in the fridge for quick weeknight curries.
White chicken chili with tomatillos, Ro-Tel, green chilies, and cannellini beans. A lighter twist on classic red chili with a bright lime finish.
New Mexican green chili stew of browned beef (or pork) simmered with diced potatoes, onion, garlic, and Hatch green chilies in a brothy, soupy base. A classic Santa Fe and Albuquerque kitchen staple.
Crab and corn cakes pulse half the corn with garlic, mustard, and egg as a binder, then mix with whole corn kernels, lump crab, and scallions for pan-fried savory cakes. A summer-easy seafood appetizer.
Steamed mussels topped with a Thai-spiced fish mousse of ginger, lemongrass, shrimp paste, and basil. An elegant bamboo-steamer appetizer for a Southeast Asian dinner.
Whole steamed crab in shell with a Cantonese-style curry sauce of garlic, ginger, sherry, and sweet bell pepper. Restaurant-style banquet dish with theatrical presentation.
