10,000 garlic recipes

Southern spoonbread with sweet corn kernels, sharp cheddar, and crumbled bacon, lifted by whipped egg whites for a soufflé-like rise. Spoon it from the casserole onto plates as a side or light main.

Seven-ingredient vegetarian chili built on a can of refried beans, tomato sauce, and basic pantry spices. Comes together in 20 minutes flat. The college-dorm chili that scales to a real weeknight bowl.

Fondue bourguignonne with cubed beef fillet cooked tableside in hot oil, served with a tomato shallot dipping sauce. The classic French fondue dinner-party experience.

Easy hamburger hash with ground beef, potatoes, onions, and bell pepper. A 30-minute one-pan dinner with crispy edges and tender, savory bites.

Sam Huddleston's chili is a no-bean Texas-style chili with cubed beef, toasted cumin seed, paprika, and chili powder, thickened with cracker meal at the end. Proper bowl of red.

Potato barley soup simmers pearl barley with carrots, celery, onion, and potatoes in beef or chicken stock for a thick, hearty grain-and-vegetable bowl that gets better the next day.

Arrabbiata-style spaghetti with chitterlings, pork, walnut puree, raisins, and a white wine sauce. A regional Italian peasant-pasta that uses every part of the pig.

Pesto mushroom caps stuff fresh button mushrooms with homemade basil pesto and crown each one with a walnut half, then bake until hot and fragrant. A 10-minute vegetarian appetizer that punches way above its weight at a cocktail party.

Marachichi pasta with anchovies, black and green olives, tomato, and a heavy hand of Italian herbs. Sicilian-style puttanesca riff with bold, salty Mediterranean flavor.

Italian olive potato frittata with eggs, black olives, fresh oregano, and melty provolone. A one-skillet brunch or light supper that finishes under the broiler.

Grilled swordfish sandwiches marinated in lemon and oregano, topped with a cool cucumber-yogurt sauce and peppery watercress on a crusty roll. A Greek-inspired summer dinner in 30 minutes.

Samar Codi is a Goan prawn curry built on fresh-ground coriander and cumin, coconut milk, and tangy kokum. A coastal Indian classic with deep spice and gentle sweetness.

Linda Williams' many bean soup with mixed dried beans, a ham bone, tomatoes, carrots, and chili powder. A slow-simmered Southern bean soup built to feed a crowd.

Ticino-style brown rice mushroom risotto with rosemary, dried mushrooms, and red wine. A rustic Swiss-Italian vegetarian dish from Italian-speaking Switzerland.

Frijoles borrachos (drunken beans) simmered with bacon, jalapenos, Mexican oregano, and a bottle of dark Mexican beer. The Norteno classic, soupy and salty, served alongside grilled meats.

Tourtiere, the French-Canadian meat pie served every Christmas in Quebec: spiced ground veal and pork simmered with potato, onion and thyme, tucked into a double crust and baked golden. A cozy, savory holiday tradition.