Recipes with garlic
10,177 recipes
Jalapeno Salsa
Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.
Vieiras a la Gallega - Scallops in Mustard-Olive Sauce
Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.
Vegetable Pasta For Crockpot
Leave meat off the menu tonight with this scrumptious dish that you can easily make in your crockpot.
Mixed Grain Mushroom Casserole
Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.
Baked Spinach Casserole
Vegan spinach pasta casserole with shell pasta, tomato sauce, soy milk, garlic, and basil baked under breadcrumbs until bubbly. Dairy-free comfort food.
Sri Lanka Mixed Pickle
Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.
Empanada(Meat Pie)
Empanada meat pies stuffed with seasoned ground beef, hard-boiled egg, raisins, and green olives. A Latin American hand pie that fries or bakes for crispy, golden hand-held meals.
Favorite Barbecued Pork
Cantonese-style barbecued pork loin marinated overnight in soy, hoisin, honey, and sherry, then roasted hot and sliced thin for a glossy, sweet-savory platter with hot mustard alongside.
Mesquite Grilled Brochettes of Beef
Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.
Eggplant-Spinach Curry
Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.
Tofu Satay with Tangy Dipping Sauce
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Tofu Satay with Tangy Dipping Sauce
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Cocoa Chili
Cocoa chili is a slow-simmered [ground beef](/recipes/ground-beef) chili with unsweetened cocoa powder stirred into the spice base. The cocoa adds bittersweet depth without sweetness, amplifying chili powder, cumin, and tomato.
Grilled Leg of Lamb with Currant-Bell Pepper Chutney
Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.
Vegetable Gumbo
Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.
Chili of Penultimate Grooviness
Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.
Jalapeño salsa cooked on the stovetop with fresh tomatoes, garlic, onion, cilantro, and a surprising kick of chopped green olives. A bright cooked salsa that goes with chips, tacos, eggs, and grilled meats.
Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.
Leave meat off the menu tonight with this scrumptious dish that you can easily make in your crockpot.
Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.
Vegan spinach pasta casserole with shell pasta, tomato sauce, soy milk, garlic, and basil baked under breadcrumbs until bubbly. Dairy-free comfort food.
Sri Lankan mixed pickle (achcharu) with chiles, cauliflower, carrots, beans, and dates in a spiced malt vinegar brine. Sweet-hot relish that wakes up rice and curry plates.
Empanada meat pies stuffed with seasoned ground beef, hard-boiled egg, raisins, and green olives. A Latin American hand pie that fries or bakes for crispy, golden hand-held meals.
Cantonese-style barbecued pork loin marinated overnight in soy, hoisin, honey, and sherry, then roasted hot and sliced thin for a glossy, sweet-savory platter with hot mustard alongside.
Mesquite grilled beef brochettes marinated in Cabernet, Dijon mustard, red wine vinegar, and thyme, skewered with seasonal vegetables and served over couscous.
Indian eggplant and spinach curry with popping mustard seeds, garlic, ginger, turmeric, cumin, and coriander. A vegetarian side dish with bold, warming spice.
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Grilled tofu satay skewers with a creamy coconut-peanut satay sauce and a tangy vinegar-chili dipping sauce. A vegan take on the Southeast Asian classic with bold curry and lemongrass flavors.
Cocoa chili is a slow-simmered [ground beef](/recipes/ground-beef) chili with unsweetened cocoa powder stirred into the spice base. The cocoa adds bittersweet depth without sweetness, amplifying chili powder, cumin, and tomato.
Grilled leg of lamb with currant-bell pepper chutney: red wine and curry-marinated lamb grilled over mesquite, served with a sweet-savory port and currant chutney.
Vegetable gumbo is a lighter, meatless take on the Cajun classic: the holy trinity simmered with okra, corn, tomatoes and paprika, thickened naturally by the okra. No roux, no meat, just hearty vegetable comfort.
Vegetarian three-bean chili with black beans, pinto beans, and kidney beans, loaded with poblano peppers, cumin, and TVP for meaty texture. A big-batch vegan chili that feeds a crowd.
