4,000 garlic recipes

A spring forager's pizza with a crust of pureed fiddleheads, egg, and cheese instead of dough, topped with tomato sauce, bacon, more cheese, and whole fiddlehead ferns. Unusual, seasonal, and grain-light.

Greek lamb souvlaki marinated in olive oil, white wine, oregano, and garlic then grilled on skewers. A Mediterranean classic for your next cookout.

Savory seasoned oyster crackers tossed with olive oil, garlic powder, Worcestershire sauce, and chicken broth. A crunchy, snackable twist on classic Chex mix.

Homemade herb croutons toasted then sauteed in seasoned butter with garlic salt and garden herbs. Crunchy topping for salads, soups, and casseroles.

Quick homemade focaccia topped with olive oil, garlic, kalamata olives, and rosemary. Uses store-bought pizza dough for rustic Italian flatbread in 20 minutes.

Cajun-spiced turkey burgers with cayenne, cumin, garlic powder, and black pepper. Just 5 ingredients, broiled in 10 minutes for a lean, fiery burger.

Microwave shrimp scampi in garlic lemon butter with scallions, ready in under 20 minutes. A fast weeknight dinner for two, served over rice pilaf.

Mushroom croustades: hollowed crusty rolls filled with garlic-rosemary butter and a creamy mushroom saute. A French-leaning vegetarian starter with dinner-party drama.

Juicy turkey burgers seasoned with Worcestershire and garlic salt, wrapped in crisscrossed bacon and broiled until crisp. Leaner than beef but packed with smoky flavor.

Eggs scrambled in olive oil with fresh basil and Parmesan, served on toasted Italian garlic bread. Five ingredients, 25 minutes, and pure Italian breakfast simplicity.

Young artichokes and fava beans stewed slowly in olive oil with garlic, fresh thyme, and winter savory. A rustic Mediterranean vegetable braise perfect for spring.

Traditional Mexican pozole with slow-simmered pork loin and canned hominy in a simple garlic broth. Five ingredients, big flavor, and endlessly customizable with toppings.

Homemade pork and turkey sausages with garlic, paprika, and ground cloves. No casings needed. Shape into patties or sausage links, then fry, grill, or bake.

Egyptian Molokhia (Milookhiyya) soup with jute mallow leaves, garlic, and ground coriander in a tomato-spiked broth. Traditionally served over rice with chicken or game.

Authentic New Mexican chili with cubed round steak (no ground beef), pure New Mexico chile powder, garlic, and water. No tomato, no beans, no filler.

Fresh Afghan coriander chutney with garlic, green chilies, walnuts, and lemon. This vibrant 15-minute condiment is the perfect accompaniment to grilled kebabs and roasted meats.