2,054 garlic recipes

Aromatic chicken breast with orange, lemon, and ginger in spicy apple cider sauce. Bright, zesty flavors ready in 30 minutes for weeknight elegance.

Brined for 48 hours in brown sugar and spices, then coated in a crushed juniper and black pepper rub and roasted low and slow. Homemade turkey pastrami that rivals any New York deli counter.

Thick-cut rib eye steaks rubbed with a bold blend of black pepper, paprika, garlic, and red pepper flakes, then grilled over coals to a smoky char. A peppery dry-rub steak built for the grill.

Spicy black bean burgers with jalapeño, cumin, coriander, and cayenne. Pan-fried vegetarian patties with crispy edges and a tender, chunky center.

Slow cooker curry lentil stew with sweet potato, sherry, and warm spices. Indian-inspired vegetarian stew served over fragrant basmati or jasmine rice.

Oven barbecued brisket with a spiced shallot rub and tangy tomato-brown sugar sauce. Braised low and slow until fork-tender. No smoker required for deep, slow-cooked flavor.

Homemade all-purpose seasoning blend with parmesan, sesame seeds, paprika, and poppy seeds. Shake it on fish, meat, vegetables, or salads for instant savory depth.

Baked salmon with olives that adds a sophisticated look to your dinner!

Plump shrimp steamed over beer with crab boil seasoning, then tossed with a fresh tomato salsa loaded with jalapeño, red onion, lime, and garlic. Serve hot, cold, or anywhere in between.

Pon pon chicken (bang bang chicken) shreds poached chicken over salted cucumber ribbons with a warm sesame-soy-ginger dressing. Classic Sichuan cold-plate appetizer or main.

Chilled Bloody Mary soup with sauteed vegetables, tomato juice, Tabasco, and Worcestershire, served with a shot of ice-cold vodka at the table. A crowd-size cocktail in a bowl.

These Korean dumplings made with beef chuck and napa cabbage can be fried or steamed.

A thick vegan split pea stew packed with sweet potato, broccoli, Roma tomatoes, and fresh dill. High in fiber and protein with under 1 gram of fat, this plant-powered bowl is weeknight meal prep gold.

Blanched escarole leaves stuffed with marinated chickpeas, fresh tomatoes, garlic, and white wine vinegar. A vegan, low-fat Italian appetizer served at room temperature.

Get another taste of the turkey with this hearty soup made with leftovers from that amazing Thanksgiving dinner.

A simple seasoning that can be used for any kind of dish you prepare for breakfast, lunch or dinner.