10,000 garlic recipes

Creamy curried zucchini soup blended smooth with no cream needed. Curry powder and cinnamon spice up five cups of zucchini into a velvety, low-calorie soup.

New Mexico chili soup with browned ground beef, onions, tomatoes, fresh roasted green chiles, and warm cumin. A long-simmered Southwestern bowl that gets better the longer it cooks.

Mixed grain mushroom casserole with wild rice, pearl barley, and brown rice baked in herb-seasoned vegetable broth with sauteed mushrooms and thyme.

Buttery crab filling with scallions and dry vermouth, ready to stuff into crepes, pastry shells, mushroom caps, or anything that needs a luxurious seafood center.

Pimiento spread blends tofu, oil, vinegar, and seasoning into a creamy mayo-free sandwich filling, then folds in crumbled tofu, sweet relish, and chopped pimientos. A vegan twist on the Southern classic.

Pureed summer squash soup with rosemary and chicken, sauteed in butter and blended smooth. Garnished with paper-thin raw squash slices.

A spicy soup that can be served hot or cold. Fresh baked biscuits are a nice accompaniment.

Vegetarian enchiladas filled with sauteed eggplant, zucchini, onion, and green chiles in salsa-softened corn tortillas topped with cilantro. A light, vegan-friendly Mexican dinner for two.

Italian-style stuffing with crispy pancetta, lentils, arborio rice, and fresh sage simmered in broth. Built for breast of veal but works beautifully in chicken, pork, or as a hearty side dish.

Five-minute roasted red pepper and green chile dip with sour cream, mayo, and a squeeze of lemon. Red-and-green color makes it a holiday party staple. No cooking required.

Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although the number of chiles has been reduced, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck.

Homemade pesto pasta made fresh in a pasta extruder, with basil pesto kneaded into the dough and topped with a feta-walnut pesto sauce. A green-on-green dish with double-dose basil flavor.

Traditional Mexican tortilla soup with fried tortilla strips simmered in a garlicky tomato broth with chili powder, topped with grated cheese. Simple, warming, and ready in 45 minutes.

Mom's oven bag brisket marinated overnight in soy sauce, white vinegar, ketchup, and a heavy coat of coarse black pepper. Low and slow in a cooking bag for fork-tender results.

Roasted vegetable broth made with caramelized onions, carrots, celery, mushrooms, apple, ginger, and herbs. A rich, golden stock built from whatever vegetables you have on hand.

Broccoli and cheddar egg custard baked in a crispy grated potato crust. No pastry needed for this vegetarian pie that's part quiche, part hash brown, all comfort.