1,515 hot garlic recipes

New Orleans shrimp remoulade with chilled poached shrimp on lettuce, smothered in tangy Creole mustard-paprika sauce. A classic Louisiana appetizer or main course.

Latin black bean soup simmered from dried beans with cumin, oregano, green chiles, and red wine vinegar, finished with brown rice and fresh cilantro. Hearty and vegan.

This is a typical restaurant style curry. The basic curry forms the base and the variations show how it can easily be adapted.

Louisiana courtbouillon of redfish, the classic Cajun fish stew. Whole redfish or red snapper steaks simmered in a brown roux, holy trinity, tomatoes, herbs, and white wine. Spooned over rice, this is bayou comfort food.

No-bean Tex-Mex chili built on a blend of ground beef and pork, simmered in beer and tomato with a heavy hand of cumin, garlic, jalapenos and a touch of honey. A bold, meaty pot with serious Southwestern heat.

Wok-seared chicken with ginger, garlic, and Szechuan hot bean paste, finished with sesame oil and served with broccoli. Fiery 45-minute stir-fry.

Authentic Cincinnati Chili with Cocoa and Cinnamon recipe

Low fat version lasagna, it is full of flavor, enjoying this delicious dish without guit!

Slow cooker bean casserole topped with golden, from-scratch cornbread. Kidney beans, pinto beans, and spicy tomato sauce bubble away while the cornbread steams to fluffy goodness on top.

Homemade vegetarian breakfast sausage patties made from bulgur wheat, gluten flour, and nutritional yeast with sage, paprika, and tamari. Pan-fried or baked until crispy outside, tender within.

General Tsao was a real person, general and poet who lived in China 155-220AD.

Herb-loaded tomato barbecue sauce sweetened with honey and spiked with cumin, coriander, chili powder, and Tabasco. Simmers for 30 minutes and makes 5 cups of bold, versatile basting sauce.

Chinese cold noodles tossed with shredded steamed chicken, slivered egg crepes, and scallions in a soy-chili oil dressing with Chinkiang vinegar and ginger. A refreshing, spicy summer noodle dish.

If you're having guests over, then try serving this succulent seafood dish that will have everyone giving compliments to the chef.

Fried soft-shell crab sandwiches in a crispy Parmesan batter with lemon-thyme aioli, fresh arugula, and ripe tomatoes on crusty rolls.

Spicy Sichuan noodles (dan dan mian) with crispy ground pork, sesame paste, chili oil, Sichuan peppercorns, garlic, and ginger. A fiery, numbing Chinese noodle bowl ready in 30 minutes.