4,000 garlic recipes

Filipino pancit, a stir-fried noodle dish with rice sticks, shredded cabbage, carrots, and your choice of pork, chicken, or shrimp. Bright with soy sauce and a finishing squeeze of lemon.

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.

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

Classic Sicilian caponata with fried eggplant, plum tomatoes, green olives, capers, and pine nuts in a tangy vinegar-sugar agrodolce. Serve chilled as an appetizer or relish.

Pickled fish poaches mild white fillets, then bathes them overnight in a citrus-bright marinade of vinegar, orange juice, green chiles, bay leaf, and garlic. A make-ahead Mexican escabeche-style dish served cold.

Indonesian-style crispy fried tempeh tossed with caramelized onions, garlic, chili pepper, sweet soy sauce, and brown sugar. Crunchy, sweet, spicy, and ready in 25 minutes.

Napa cabbage and cilantro slaw with red bell pepper in a lime-garlic dressing with red pepper flakes. A crisp, light Asian-style coleslaw that's mayo-free and ready in 20 minutes.

Lapin en gibelotte braises rabbit in white wine with bacon, garlic, and a bouquet garni, then finishes the strained sauce with cream. Old-school French country cooking with no shortcuts.

Shrimp and sea scallops sautéed with tomatoes, mushrooms, and garlic in a velvety paprika cream sauce. A gorgeous skillet dinner ready in just 20 minutes.

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.

Spicy homemade dill pickles with hot chili peppers, garlic, mustard seeds, and fresh dill in a vinegar brine. Crunchy, fiery refrigerator pickles ready in 3 to 4 weeks.

Oyster and spinach soup with pureed oysters, spinach, milk, and half-and-half, finished with broiled whipped cream on top. A rich, velvety bisque-style soup with a golden cream cap.

Vegetarian kema curry made with textured vegetable protein, tomatoes, peas, mushrooms, and warm curry spice. A plant-based Indian-style main ready over rice in 40 minutes.

Steamed mange tout (snow peas) and baby carrots tossed with soy sauce, garlic, and fresh ginger, topped with toasted sunflower seeds. A quick, vibrant vegetarian side.

Homemade chicken and veal sausage with bacon, brandy-flamed spices, coriander, and cloves. Stuff into casings, form patties, or shape in plastic wrap and poach before grilling.

Guamanian chicken marinated 24 hours in soy sauce, beer, vinegar, and citrus, then grilled over smoking wood chips. Bold island flavors with a tangy, savory bite in every piece.