2,556 garlic recipes

Fresh Roma tomatoes, mozzarella, basil, and garlic tossed with hot linguine in a no-cook caprese-style sauce. The easiest summer pasta you'll make all season, ready in 30 minutes.

Invite some European cooking into your kitchen with this delicious dish made with chicken livers, bread slices and a bit of garlic.

Simple curried lentils with browned onions, garlic, and curry powder served over rice. A vegan, high-protein meal from seven pantry ingredients in one hour.

Enchiladas verdes roll tender shredded chicken into corn tortillas, smothered in homemade roasted tomatillo salsa verde and topped with sour cream. Authentic Mexican dinner from scratch.

Gentle lentil and greens soup with creamy soft lentils, sauteed onions, celery, garlic, and a bright lemon finish. A simple plant-based weeknight bowl that goes from pantry to table in under an hour.

Quick microwave refried beans made from canned pinto beans mashed with garlic and olive oil. Four ingredients and five minutes for creamy, homemade frijoles refritos.

Fish stuffed peppers with orzo tuck marinated rockfish inside warm roasted peppers over garlic-tomato orzo with basil. Mediterranean fish dinner with a bright coriander-lemon marinade.

Corned beef braised with dark beer, sweet onions, potatoes, and mustard or collard greens. A bolder, more Southern twist on the classic St. Patrick's Day plate.

Quinoa and leek casserole with tofu, sesame oil, and grated cheese baked under a crispy breadcrumb topping. A protein-rich vegetarian main or side dish.

Old Ebbitt Grill's white bean chili: tender navy beans simmered with peppers, cumin and chili powder, topped with thinly sliced spice-rubbed roasted chicken, salsa, sour cream and cilantro. A copycat of the DC landmark's signature bowl.

Malosolnye ogurtsy are Russian lightly-salted pickles made with fresh dill, horseradish, garlic, and a simple brine. Crisp, garlicky, and ready in just four days.

Hot and sweet pickled peppers turn banana peppers into crisp, tangy jars with a sugar-vinegar brine and whole garlic cloves. A classic water-bath canning recipe for sandwiches, pizzas, and antipasto.

Vegetarian split pea soup simmered with leeks, carrots, and garlic, then half-pureed for a body that's creamy and chunky at once. Crowned with homemade garlic-butter whole wheat croutons.

Moroccan tagine of okra and tomatoes uses a clever string-the-okra technique to keep pods whole while poaching in spiced tomato sauce. A vegetarian Maghreb classic served hot or warm.

Greek tomato sauce made with fresh and canned tomatoes, red wine, oregano, allspice, and olive oil. A versatile base for lamb, pasta, or baked dishes like pastitsio.

Ouisie's black bean soup with toasted cumin, thyme, carrots, celery, and chili flakes, half-pureed for body. Topped with sour cream, cilantro, and a squeeze of lime.