Recipes with garlic
10,177 recipes
Family-Style Chuck Wagon Chili
Chuck wagon chili with lean ground beef, kidney beans, tomatoes, picante sauce, and cumin. A quick weeknight chili that simmers in under 30 minutes and serves with rice and all the fixings.
Spanish Style Codfish
Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.
Crispy Wonton & Goat Cheese Salad
Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.
Crispy Wonton & Goat Cheese Salad
Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.
Fabulous Seafood Gumbo
Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.
Clive Younghusband's Venison Stew
A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.
Broccoli Pesto Cheese Ravioli
Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.
Green Chili Salsa Dip (Beware Very Hot)
Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.
Bluefish with Fennel & Tomato Sauce
Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.
Brown Veal Stock
Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.
Jewish Caponata
Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.
Whole Wheat Pasta With Caramelized Onion, Kale & Garlicky Bread Crumbs
Rustic whole wheat pasta loaded with deeply caramelized onions, wilted kale, melted anchovies, and crunchy garlicky breadcrumbs. Simple Italian-inspired comfort in under 45 minutes.
Frijole Mole Chili
Boasting 3 kinds of beans and rich, authentic south-of-the-
border flavor, this meatless chili makes a satisfying light main
dish year 'round and a super side dish for favorite grill-top fare, as well.
Medallions of Veal with Pistachio Butter Sauce
Medallions of Veal with Pistachio Butter Sauce recipe
Spicy Meat Pies with Yogurt Sauce
Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.
Mughlai Chicken with Almonds
Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.
Chuck wagon chili with lean ground beef, kidney beans, tomatoes, picante sauce, and cumin. A quick weeknight chili that simmers in under 30 minutes and serves with rice and all the fixings.
Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.
Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.
Crispy wonton stack with herbed goat cheese, mixed greens, hearts of palm, and cherry tomatoes tossed in Dijon vinaigrette. Restaurant-style composed salad starter.
Louisiana seafood gumbo loaded with shrimp, crab, and oysters in a dark roux broth. Okra and the holy trinity thicken this Cajun classic, finished with file powder and ladled over rice.
A hunter's venison stew marinated overnight in red wine and vinegar, then braised with mushrooms, pearl onions, crispy salt pork, and gravy. Serve over wild rice with cranberry sauce for a proper game dinner.
Cheese ravioli tossed in homemade broccoli pesto with walnuts, Parmesan, and lemon. A vibrant vegetarian pasta that puts a whole head of broccoli to work.
Green chili salsa dip with 12 fresh tomatillos, five jalapenos, cilantro, lime, and an unexpected hit of tarragon. No cooking required, seriously spicy, and ready in 30 minutes.
Bluefish fillets baked under a Provencal sauce of braised fennel, tomatoes, orange zest, and anise liqueur. Make-ahead friendly and elegant enough for a dinner party.
Rich, deeply roasted brown veal stock simmered for 12 hours with carrots, onions, celery, garlic, and bay leaves. This restaurant-quality base stock is the backbone of French sauces, braises, and soups.
Jewish caponata with eggplant, tri-color bell peppers, green olives, capers, and a sweet vinegar sauce. Serve warm as a side dish or chilled as an appetizer.
Rustic whole wheat pasta loaded with deeply caramelized onions, wilted kale, melted anchovies, and crunchy garlicky breadcrumbs. Simple Italian-inspired comfort in under 45 minutes.
Boasting 3 kinds of beans and rich, authentic south-of-the- border flavor, this meatless chili makes a satisfying light main dish year 'round and a super side dish for favorite grill-top fare, as well.
Medallions of Veal with Pistachio Butter Sauce recipe
Middle Eastern-style lamb hand pies with pine nuts, mint, and lemon zest baked in biscuit dough. Served with a cool minted yogurt dipping sauce.
Rich Mughlai chicken curry with a ground almond, ginger, and garlic paste in a creamy yogurt and cardamom sauce. A royal Indian dish with whole spices and whipped cream.
