Recipes with garlic
9,887 recipes
Spaghetti with Tomatoes& Arugula
Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.
New Mexico Chili Soup
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.
Schweinekoteletts in Saurer Sahnesosse
German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.
Pasta with Sauted Vegetables
Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.
PorkTenderloin with Apple & Onion
Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.
Sun-Dried Tomato & Olive Pesto
No-cook sun-dried tomato and olive pesto with pine nuts, fresh parsley, shallots, and garlic. A bold, savory alternative to traditional basil pesto.
Hearty Celery Soup(Dupree)
Creamy pureed celery soup with bacon drippings, chicken stock, celery seeds, and thyme, topped with crumbled bacon, cheddar, and fresh celery leaves. Hearty and deeply savory.
Hot & Peppery Shrimp
Baked peppery shrimp marinated in lime juice, soy sauce, garlic, and red pepper flakes, finished with a drizzle of sesame oil. A spicy, citrusy shrimp dish with bold Asian-inspired flavor.
Randy Red Salsa Dip
Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.
Melitzanosalata
Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.
Mussels Etienne
Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.
Clam Stuffed Mushroom Caps
Clam stuffed mushroom caps filled with sauteed clams, garlic, breadcrumbs, and parsley, then broiled until golden. A classic seafood appetizer finished with fresh lemon juice.
Pasta with Roasted Carrot Sauce
Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.
Spiced Carrot Dip
Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.
Mushroom-Barley Soup
Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.
Red Wine-And-Garlic Pot Roast
Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.
Spaghetti with fresh tomatoes and arugula tossed in a quick shallot and garlic sauce with red pepper flakes. A peppery, vegan pasta dinner ready in under an hour.
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.
German pork chops in sour cream sauce, marinated with white wine, paprika, caraway, and garlic, then baked until tender. Serve with buttered noodles or dumplings.
Pasta with sauteed summer vegetables, garlic, fresh basil, and tomato, finished with Parmesan. A flexible, fast weeknight pasta built on what is in season.
Roasted pork tenderloin braised with Granny Smith apples, onions, garlic, honey, and white wine vinegar. A sweet-savory fall dinner with a rustic apple gravy.
No-cook sun-dried tomato and olive pesto with pine nuts, fresh parsley, shallots, and garlic. A bold, savory alternative to traditional basil pesto.
Creamy pureed celery soup with bacon drippings, chicken stock, celery seeds, and thyme, topped with crumbled bacon, cheddar, and fresh celery leaves. Hearty and deeply savory.
Baked peppery shrimp marinated in lime juice, soy sauce, garlic, and red pepper flakes, finished with a drizzle of sesame oil. A spicy, citrusy shrimp dish with bold Asian-inspired flavor.
Fresh tomato salsa with jalapeño, garlic, cilantro, and lime. Basically classic pico de gallo with a sharp Mexican kick, ready blender-free in about 15 minutes.
Melitzanosalata, a Greek roasted eggplant dip with garlic, tomatoes, olive oil, and red wine vinegar. Smoky, tangy, and rustic, served cold with bread or grilled meats.
Mussels Etienne steamed in white wine with shallots, garlic, thyme, and orange zest. A French-inspired bistro dish with a fragrant, briny broth ready in 30 minutes.
Clam stuffed mushroom caps filled with sauteed clams, garlic, breadcrumbs, and parsley, then broiled until golden. A classic seafood appetizer finished with fresh lemon juice.
Pasta tossed in a creamy roasted carrot sauce with onion, garlic, and vegetable stock. A vegan, dairy-free pasta sauce that tastes like it has cream in it.
Spiced carrot dip pureed smooth with olive oil, cumin, paprika, oregano, garlic, and vinegar. A vegan, hummus-style dip served with peppers, olives, and bread.
Hearty mushroom barley soup with a full pound of mushrooms, soy sauce, and dry sherry for deep savory flavor. No stock needed, just water and good technique for rich, earthy broth.
Red wine pot roast braised low and slow with 24 cloves of garlic, carrots, celery, and thyme. Fork-tender beef with a rich, butter-finished pan sauce strained from the vegetables.
