10,000 garlic recipes

Grilled summer vegetable soup pureed from charred tomatoes, zucchini, summer squash, peppers, and red onion. Vegan, gluten-free, served hot or cold.

Make and enjoy your own savory beef jerky with this simple recipe that is extremely easy to follow and understand.

Pizza soup with elbow macaroni, mushrooms, green peppers, tomato sauce, and melted mozzarella. All your favorite pizza flavors in a 40-minute weeknight bowl.

Make-ahead sausage cheese strata with buttered bread cubes, bulk sausage, and cheese layered in an egg-milk-wine custard. Assemble the night before, refrigerate, and bake in the morning for an effortless brunch.

Oyster-artichoke soup is a New Orleans classic with briny oysters, tender artichoke hearts, and a butter-flour roux base. Make it a day ahead so the flavors deepen overnight before reheating.

Thai cashew chicken stir fry hits hot with red curry paste, chili paste, and fish sauce, then finishes with roasted cashews and scallions. A 20-minute wok dinner that beats takeout.

Oysters Rockefeller, the New Orleans classic appetizer with fresh oysters on the half shell topped with a rich spinach, scallion, and anchovy butter and broiled hot.

If you like "frijoles con chili con carne," add a small can of pureed tomatoes to pot and dish up over cooked kidney beans. Only a peasant would mix beans into a chili pot.

Marinated sirloin steak strips grilled on skewers with teriyaki marinade. Soy sauce, ginger, and brown sugar create sticky-sweet finger steaks ready in 3 hours.

Teriyaki chicken wings marinated overnight in soy sauce, lemon juice, ketchup, and brown sugar, then oven-baked until sticky and caramelized. A sweet-savory party appetizer.

Texas-style chili with cubed beef chuck, no beans, simmered with chili powder, green peppers, tomatoes, and oregano. Topped with cheese and raw onion.

Roasted red potato salad with fresh corn, cucumber, tomato, and a cilantro vinaigrette. No mayo, just olive oil and vinegar for a light summer side.

Masala Vangi: baby eggplants stuffed with toasted coconut, coriander, and cayenne, then simmered and drizzled with tangy ginger-tamarind sauce. A vegetarian Indian classic.

Southwest riblets baked in a mole-inspired sauce with ground red chiles, unsweetened chocolate, juniper berries, tomato paste, and apple cider vinegar. A smoky, complex, slightly bitter glaze on tender pork back ribs.

Hearty lamb shoulder chili with pinto beans, double paprika, cumin, and a secret hit of coffee. Seared, simmered, and fork-tender in 90 minutes. A bold twist on classic chili.

Spicy barbequed chuck steak slathered with a homemade ketchup, soy, horseradish, and mustard sauce, grilled over medium-hot coals. Budget-cut backyard barbecue with real backyard-cookout flavor.