3,917 garlic recipes

Orzo with marinated portabello mushrooms, simmered in a sundried-tomato and white wine broth with garlic, capers and herbs, then tossed with the orzo. A bold, oil-free vegetarian dinner in under 30 minutes.

Thai jungle curry (kaeng paa) is the fiery, coconut-free curry, a brothy, herbaceous bowl of pork, eggplant, and long beans simmered with curry paste, kaffir lime, and basil. Light, intense, and ready fast.

Squid is cooked in a base of delicious seasonings made with onion, garlic, hot chili peppers and paprika, which gives the squid lots of yumminess and great texture.

Pickled red onions Yucatán-style with cumin, Mexican oregano, garlic, and apple cider vinegar. The bright-pink condiment that makes tacos, grilled meat, and avocado toast taste better.

Grilled baby back ribs with a peach preserves and honey mustard glaze. Sweet, tangy, and charred on a hot grill with no precooking needed.

Orange barbecued chicken marinated overnight in orange juice concentrate and teriyaki sauce. Grilled over charcoal and basted for a sweet, glossy, caramelized finish.

Grilled portobello mushroom sandwich with balsamic-shallot roasted red pepper, melted Monterey Jack, and garlic-thyme aioli on a toasted onion roll. The vegetarian burger that beats any beef one.

Greek lamb souvlaki meatballs loaded into warm pita bread with shredded lettuce and a cool cucumber-yogurt-mint sauce. Seasoned with oregano, rosemary, thyme, and fresh lemon.

Beach Party Shrimp Saute stir-fries unshelled shrimp with jalapeño, garlic, onion, and oregano in 10 minutes, finished with fresh lemon or lime juice. A bold, easy seafood appetizer or main.

Korma Sabzee is a slow-simmered Afghan beef stew with spinach, cilantro, and cumin, served over chalau basmati rice. A gentle, herb-forward one-pot meal from Afghan home kitchens.

Fiery Thai chili fish sauce (nam pla prik) with serrano chiles, lime juice, cilantro, garlic, and roasted chili paste. A no-cook condiment that livens up everything it touches.

Beef brisket marinated 48 hours in red wine vinegar with herbs, then smoked 6-7 hours at 225°F for tender, aromatic slices.

Italian tomato pasta salad with elbow macaroni, canned tomatoes, white wine vinegar, herbs, and parmesan. A no-mayo, oil-free cold pasta salad that chills for hours to blend flavors.

You will definetly be licking your chops after enjoying this scrumptious dish made with succulent lamb.

Galician-style scallops in a creamy Dijon mustard sauce with pimento olives, capers, and garlic, baked in shells under a golden breadcrumb crust.

Homemade Mexican chorizo with ground pork shoulder, ancho chile powder, cumin, coriander, fresh oregano, and vinegar. No casing needed, ready overnight.