4,000 garlic recipes

Chipotle pizza with a smoky adobo topping instead of tomato sauce. Mashed canned chipotles in adobo, garlic, olive oil, mozzarella, and a hit of parmesan. A six-ingredient pizza with real backbone.

Rotel salsa is the five-minute dip you make when guests are at the door: a can of Rotel tomatoes and chiles, fresh tomato, scallions, garlic, lime juice, and salt. No cooking required.

Slow-smoked pork shoulder with oak and apple wood, finished in a Dutch oven with vinegar and red pepper flakes. Real-deal pulled pork barbecue, smoked 8 to 10 hours until fall-off-the-bone tender.

These deliciously cheesy tartlets are great at many occasions. Handy appetizer or tasty breakfast. Make them in advance, put in the refrigerator or freezer, reheat before eating them; so these yummy tartlets can be also served at lunch or dinner.

This turkish pizza is very good, spinach is mixed with great cheese, perfect!

It's hard to go wrong with a combination of beef roast, hot green chile and beer. The beef was falling-apart tender with a hint of spiciness. Of course make sure to have enough beer to serve with the roast :)

Easy baked pork chops in a wine and sour cream sauce.

A 50/50 mix of pork and venison keeps this venison sausage recipe plump and juicy.

California spin on Welsh rarebit with creamy Monterey Jack melted in white wine, spooned over toast with garlicky sauteed mushrooms, then broiled until bubbly and golden.

Quick weeknight chicken breasts pan-seared with paprika, then glazed with apricot preserves, orange juice, cilantro, and warm spices.

So so so good! My whole family loved it, and it didn't last long. I'm sure that my husband will ask me to make it again very soon. Just wait and see :)

Scrumptious fajitas that are fun and easy to make and great for a light lunch or dinner.

A good stock can greatly improve and add flavor to many meals.

This thick and sturdy herbed omelet lets the full flavor of fresh artichokes shine through.

Inherited from Spain, this codfish dish is a favorite of the Mexicans.

Broiled chicken breasts baked in a tangy pineapple-Dijon sauce with Worcestershire, rosemary, and lemon slices. Sweet, savory, and on the table in one hour.