Recipes with garlic

Russian chicken liver pate (pashtet) with butter, onions, garlic, and white bread baked into a smooth, rich spread. Served cold as an elegant appetizer.

Vegetarian pasta sauce with tomato paste, mushrooms, oregano, basil, and Parmesan. A simple from-scratch marinara for macaroni using pantry staples.

New Orleans daube with a 4-5 pound beef roast braised low and slow with salt pork, sherry, cloves, and thyme, served sliced over spaghetti with pan juices.

Indian-spiced braised cauliflower, potatoes, and mushrooms with cumin, curry, and jalapeno, rolled in cheesy flour tortillas with tomatoes and sour cream. Sabzi meets burritos.

Loaded tuna nicoise sandwich on grilled Italian bread with roasted peppers, kalamata olives, capers, and a homemade oregano vinaigrette. A Mediterranean-inspired lunch that eats like a feast.

Louisiana-style shrimp and crab spaghetti with hard-shell crabs simmered in a chili-spiked tomato sauce. Pasta cooks straight in the sauce, soaking up every drop of seafood flavor.

Paprika salad dressing blended with mayo, garlic, chili sauce, ketchup, Worcestershire, and lemon juice. A creamy, smoky-sweet dressing with 14 ingredients and steakhouse depth.

Spaghetti with shrimp and browned eggplant in a fresh tomato-basil sauce. A Sicilian-style pasta with sea and garden in one bowl, finished with parmesan.

Classic French chicken with 40 cloves of garlic, slow-baked in vermouth with herbs and aromatics. Garlic turns mellow and spreadable on toast.

Gingered snow peas stir-fried with mushrooms, scallions, sherry and soy sauce. Quick Asian-style vegetable side dish ready in 15 minutes.

Egg white-battered chicken chunks fried crisp in peanut oil, tossed with roasted peanuts in a spicy sauce of garlic, ginger, dark soy, sesame oil, and red vinegar. Sichuan-inspired heat at home.

Pan-seared chicken breast sliced over a warm Sicilian caponata of eggplant, bell peppers, zucchini, Roma tomatoes, capers, and currants. An elegant dinner for two in 35 minutes.

Cold tortellini pesto salad with julienned zucchini and carrot, cherry tomatoes, Parmesan, and toasted walnuts. A creamy mayo-based picnic pasta salad that holds up in the fridge.

This makes an excellent first course with dry white Demesticha or Samos wine.

Yogurt-marinated veal ribs with garlic, olive oil, and crushed red pepper, baked then finished on the grill. An Indian-inspired marinade that tenderizes and flavors the meat.

Lean turkey and pinto bean chili with bell peppers, jalapeño, and chili powder. Hearty pot of chili in an hour with cooking spray instead of oil for a lighter base.