450 hot garlic recipes

This simple and scrumptious dish made with hot italian sausages and white wine is sure to have you licking your lips.

Uru mus roast is a Sri Lankan spiced pork dish marinated in vinegar with cardamom, cloves, and curry powder, then braised until tender and finished with fried onions and curry leaves.

Cajun-style shrimp soup simmered in chicken broth with dry white wine, Louisiana hot sauce, scallions, and fresh parsley. A spicy, brothy bowl with bold Southern kick.

Grilled skirt steak marinated in cumin, dry mustard, Worcestershire, and beef broth with hot sauce and vinegar. Bold Southwestern flavors on a charcoal grill.

Raita with tomato, cucumber, scallions, and cilantro in a yogurt base with bloomed cumin and ginger. A cooling Indian condiment that tames spicy curries and adds a tangy, creamy contrast to any meal.

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.

Indonesian tofu satés marinated in sweet kecap manis and garlic, skewered, and broiled until the edges catch color. Served with a quick peanut-chili dipping sauce for a vegetarian take on a Southeast Asian street food classic.

Roast pork loin marinated overnight in ground red chiles, lime juice, cumin, oregano, and orange juice concentrate. Served with a sour cream and white wine pan sauce.

Spicy, creamy cheese dip loaded with green chiles, cumin, chili powder, and sour cream. The kind of party dip that empties the bowl before halftime and has everyone begging for the recipe.

This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher.

This sautéed babaganoush skips the grill and cooks cubed eggplant with onions, garlic, cumin, and coriander in a wok. Mashed with tahini and fresh lemon, it's a smoky, chunky dip served with warm pita.

Cajun-style guacamole with crumbled feta, Creole mustard, Worcestershire sauce, hot sauce, and white wine vinegar. Not your standard guac, this one has a Louisiana kick.

Classic New Orleans daube glace: shredded roast beef and stuffed olives suspended in a spicy beef gelatin mold. Old-school Creole elegance, served cold.

Marinated flank steak with soy sauce, vermouth, garlic, and Tabasco. Broiled under high heat for just minutes and carved rare on the diagonal for maximum tenderness.

Triple cheese poppy seed noodles toss wide egg noodles with ricotta, cottage cheese, and cheddar plus poppy seeds and pimentos. A creamy, quick pasta bake.

Shrimp curry made with freshly ground whole spices, tomato, ginger, and finished with lime juice. A South Indian-style shrimp curry served with rice and mango chutney.