5,624 garlic recipes

Crusty lamb con ajo with a thick garlic and parsley paste coating a whole leg of lamb. Three full bulbs of garlic blended with oil create a fragrant, golden crust.

I love mushrooms very much, this mushroom-prosciutto pizza is really yuuuumy.

Lemons are available year round with a peak season in the summer. Choose specimens that are firm, smooth, brightly colored, heavy for their size, and devoid of any blemishes or green splotches, a sign of underripeness.

Braising can turn a tough piece of meat into a tender, fall off the bone, comfort food. I can think of no better example than the classic dish osso buco, made from veal shanks.

Creamy lima bean spread with cumin, garlic, lemon, mint, cilantro and dill. Middle Eastern-inspired dip that's a lighter alternative to hummus.

Moroccan-style okra and chickpea tagine simmered with tomatoes, red bell pepper, cumin, ginger, and a swirl of harissa. A vegan North African stew where blanching keeps the okra tender, not slimy.

Pork chops seared then simmered in a roasted poblano-cilantro sauce spiked with cumin and coriander. A fast, Southwest-style skillet dinner with mild smoky chile heat, on the table in about 20 minutes.

Arugula is most commonly employed in salads as in the infamous tricolor salad.

Bruschetta with chopped tomato salad featuring red and yellow bell peppers, capers, fresh basil, and balsamic vinegar. Low-fat, no oil, served as a mound alongside garlic-rubbed toast.

Pan-seared steak pizzaiola with ribeye and a quick fennel-garlic-oregano tomato sauce. An Italian-American classic ready in 30 minutes, perfect for a Sunday dinner or date-night weeknight.

Pesto is a fragrant green sauce that many people regard as one of Genoa's greatest gifts to the world. It is a natural complement to tomatoes. Recipe from the California Culinary Acadamy.

This is the most excellent casserole I have ever eaten, good keeper.

Traditional aioli is made only with olive oil and garlic via a mortar and pestle but you can use a food processor.

This recipe is delicious but might be too barbaric for some.

New Year is coming, this moment is always excited, it means a lot. But we always need some good recipes to celebrate it, this chowder is a great one to keep!

If you never know how to cook artichokes,I suggest you try this way,after cooking,you will say:Oh,my god,is there really so nice artichokes exsiting in this world?hehe,after I first did it( my good friend told me), I screamed like this!Really thanks this nice recipe:)