5,515 garlic recipes

Wild rice casserole with earthy mushrooms, onion, and garlic baked slowly in vegetable broth. A five-ingredient, hands-off side dish or vegetarian main with deep nutty flavor.

Traditional frijoles: slow-simmered pinto beans with onion, garlic, cumin, chile, and bacon drippings. An authentic Tex-Mex and Mexican staple cooked low and long until creamy and fragrant.

Microwave veal roast rubbed with garlic and pepper, cooked on an inverted saucer to stay out of the drippings. Simple technique with timing charts for rare, medium, and well-done.

Homemade red chili sauce from dried red chili pods, garlic, and salt. Just three ingredients blended smooth for enchiladas, tamales, burritos, and any Mexican dish that needs real chile flavor.

Refrigerator pickles in a cold dill-and-garlic brine, ready in three days. The no-canning, no-fermenting method that lets you keep adding cucumbers as you eat from the jar.

Easy green chile sauce made with roasted green chili peppers, garlic, and a simple flour roux. Ready in 30 minutes, this versatile New Mexican staple goes on everything from enchiladas to eggs.

Lentil and rice one-pot dinner with carrots, garlic, and basil. A budget-friendly vegan meal that simmers in a single pot, no draining or sauteing required. High in fiber and plant protein.

Romanesco sauce is a Spanish-inspired vegetarian pasta sauce of charred roasted red peppers, toasted almonds, garlic, and bright lemon zest, pureed and spooned over hot or cold spaghetti. Smoky, nutty, and no-cook simple.

Hamburgers topped with a fresh peach relish: ripe peach, tomato, jalapeno, and garlic blitzed with a splash of vinegar into a sweet-spicy salsa. The five-minute upgrade that turns a plain burger into summer on a bun.

Jalapeno basted beer can chicken. Grilled and smoked to perfection, juicy and moist barbecued chicken.

Rosemary kissed lamb and shallot skewers for the barbecue.

Crunchy dill pickled okra with garlic and hot peppers. Water bath canned for shelf-stable Southern snacking that beats any store-bought jar.

Pinto beans simmer with quinoa and butternut squash in this hearty vegetarian stew where Spanish paprika and tomatoes build a robust base that's pure cold-weather comfort in a bowl.

Everyone loves so kebabs so try this new rendition that uses corn, potatoes and succulent pork tenderloin.

Classic French ratatouille with eggplant, zucchini, tomatoes, green pepper, and basil. The Provençal vegetable stew served hot or cold, a vegan summer-garden essential.

Grilled herbed steak marinated overnight in a tomato juice, basil, and oregano blend, served over tender foil-packet onions with a tangy pan sauce.