2,811 garlic recipes

Pasta with zucchini and fresh mint sauce blends grated zucchini, cream cheese, Parmesan, and garlic into a silky, herb-bright sauce. A summer vegetable pasta that comes together in one pan.

A simple, flavorful microwave twist on classic Lyonnaise potatoes, featuring thinly sliced potatoes cooked with onions, garlic, rosemary, and skim milk for a light, herby side dish. Ready in under 30 minutes.

Ranch-style lima beans baked low and slow with tomatoes, bacon, onion, and brown sugar. Hearty Southwest cowboy side dish with smoky-sweet depth from a three-hour bake.

Roasted tomato soup purees caramelized roasted tomatoes with potato, onion, and vegetable stock for a creamy bowl with no cream needed. Vegetarian comfort soup ready in 45 minutes.

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

Warm up your days with this savory and delicious corn soup that even Grandpa would enjoy!

Mom's chili with ground beef, kidney beans, tomato paste, and a touch of ketchup simmered low and slow. A no-frills homestyle chili that gets better the longer it cooks.

Quick Italian tuna spaghetti in a savory tomato sauce with green peppers, onions, and oregano. A pantry-friendly pasta dinner on the table in just 25 minutes.

Creamy white beans bound with garlicky spinach puree and soft bread crumbs, seasoned with oregano and thyme. A hearty, plant-based side dish with earthy flavor.

Fiery salsa: fresh pico de gallo with ten jalapenos, tomatoes, onion, cilantro, lime, and lemon. Made ahead and chilled overnight for the bold heat to develop fully.

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.

Layered crabmeat appetizer dip with a seasoned cream cheese base, chili relish, and crab on top. Make ahead overnight and serve cold on Melba rounds.

Gourmet asparagus pizza on a honey wheat crust with alternating roasted roma tomato and fresh mozzarella, topped with asparagus tips, basil, and oregano.

Penne puttanesca with anchovies, capers, and briny olives in a bold marinara. A classic Italian pasta with big flavor built in one pan, weeknight-fast.

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

A bright Moroccan salad from Essaouira with smoky grilled green peppers, ripe tomatoes, cool cucumber, and hot chilies dressed in olive oil, lemon, and cumin. Refreshing, bold, and unmistakably North African.