4,000 garlic recipes

A sophisticated, yet succulent lamb dish made with soy sauce and onion soup mix.

Try this authentic and scrumptious Italian-style meat loaf that's easy to prepare and eat!

Add a new taste to your party platters with this easy recipe that will have you making a scrumptious appetizer everyone will love!

Excellent dressing for vegetables, pasta, fish, or salads.

Spicy-sweet chutney with Granny Smith apples, fresh red chilies, and toasted pine nuts. This Indian-inspired condiment simmers for 30 minutes, then chills to develop complex flavors. Pairs with roasted meats or cheese boards.

Armenian-style artichoke hearts and potatoes braised in olive oil, lemon juice, and a spiced broth of fennel, coriander, and bay leaf. Served cold.

Grilled pork shoulder kabobs marinated in peanut oil, apple cider vinegar, and Italian herbs, threaded with green pepper and pineapple chunks. Marinate overnight for the boldest flavor.

Yoghurt is a great tenderiser for chicken breast, which can be a little tough when cooked without marinating beforehand. Buy organic yoghurt if possible to avoid the traces of growth hormones and antibiotics commonly found in conventional dairy products.

A succulent beef dish made with red wine, mushrooms and madeira wine that will take you back to the Dark Ages!

This savory stew is perfect for a cold winter night! Tastes great by itself or with a slice of crusty bread.

Try something different for a salad with this new version that's made with spinach, alfalfa sprouts and feta cheese.

Get your tastebuds ready before you make this zesty dish that's perfect for the summer!

Mini rice cake snacks topped with herbed cream cheese and sour cream, baked until warm and bubbly. A quick 10-minute appetizer with tarragon, rosemary, oregano, and dill.

Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.

Deep-fried chicken wings tossed in a hot sauce butter glaze with liquid smoke, horseradish, and Worcestershire, then baked until the sauce caramelizes.

Old-school Texas chili with no beans. Beef and ham slow-simmered in rendered suet with cumin, oregano, and chili pulp for a rich, smoky bowl of pure Lone Star heat.