315 hot garlic recipes

Homemade Dijon mustard from scratch: dry mustard whisked into a wine-onion-garlic infusion, sweetened with honey and kicked with hot pepper sauce. The sharp, complex condiment that beats anything in a jar.

A competition-style Texas chili with coarse-ground beef chuck, no beans, and a bold spice blend of cumin, oregano, woodruff, and pequin chilis. Simmered for hours and thickened with corn flour.

Chilled zucchini basil soup pureed smooth with lemon juice and a touch of hot sauce. A light, creamy cold soup for summer that uses up garden zucchini.

A tender and succulent pork roast that will add a kick to your dinner! Leftovers taste great in sandwiches!

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.

Creamy peanut butter sauce with soy, sesame oil, garlic, and a hit of hot sauce tossed with spaghetti and topped with fresh cilantro. Nutty, savory peanut noodles in 30 minutes flat.

Gin marinated chicken cubed and bathed overnight in dry gin, lime juice, and olive oil, then skewered, pan-fried, and finished with leeks, tomatoes, and cilantro.

Egyptian-style falafel (ta'ameya) with dried fava beans, parsley, garlic, cumin, and coriander, ground twice for the right crispy-yet-tender texture. The original falafel before chickpeas took over.

Cajun-style fish seared in a fiery pecan butter sauce with three kinds of pepper, garlic, and hot sauce. Inspired by K-Paul's in New Orleans, this works best with firm fish like swordfish, tuna, or sturgeon.

Spicy coconut peanut sauce with garlic, lime, and chili peppers ready in just 15 minutes. Drizzle over grilled chicken, fish, or lamb, or use as a bold vegetable dip for your next party spread.

Nuevo Laredo chicken-fried steak marinated in beer with garlic, breaded in masa harina and cumin-spiced flour, then deep-fried. A Tex-Mex twist on a Texas classic.

One-skillet Mexicali franks with browned hot dogs served over chili-spiced rice, pinto beans, tomato, salsa, and melted Monterey Jack. A cheap, kid-friendly Tex-Mex dinner that feeds six.

Dominican red beans and rice (habichuelas con arroz), small red beans simmered with cumin, garlic, a touch of sugar, and vinegar, spooned over fluffy rice. A naturally vegan plate, great with avocado and plantains.

Pasta with asparagus, an aglio e olio-style dish with five cloves of garlic, red pepper flakes, hot sauce, fresh asparagus, and Parmesan over mostaccioli. Light, garlicky, ready in 40 minutes.

Layered pan burritos with ground beef, refried beans, enchilada sauce, cheddar cheese, and flour tortillas baked casserole-style. Feeds a crowd, cuts like lasagna.

Cola roast made with beef bottom round braised low and slow in cola, chili sauce, Worcestershire, and hot pepper sauce. Fork-tender with a sweet-savory glaze.