10,000 garlic recipes

Savory green tomato pie filled with tangy green tomatoes sauteed with onion and garlic, then baked in a flaky crust under melted cheddar. A clever, vegetarian way to use up end-of-season unripe tomatoes.

Macaroni and broccoli tossed with garlic-anchovy olive oil and Parmesan. A quick Italian pasta where the anchovies melt into a savory, umami-rich sauce.

Simple Italian spaghetti with burst cherry tomatoes, garlic, chili pepper, and fresh basil. Pasta finishes cooking in the sauce for maximum flavor absorption.

Spagetti sauce with a twist from the Sizzlin' Mexican, this sauce includes beef, black beans and corn!

Lighter eggplant Parmigiana with broiled eggplant slices dipped in egg whites and breadcrumbs, baked over a fresh tomato sauce and topped with Parmesan. No frying needed.

Spicy pinto bean dip made from scratch with dried beans, cumin, jalapeno, chili powder, and fresh cilantro. A bold, smoky Mexican-style dip loaded with garlic and heat.

We like this piquant tomato sauce, which is easy on the calories, but if you are in the mood to indulge, try cream in place of the ricotta and yogurt.

A unique baked spaghetti casserole tossed with roasted potato cubes, fresh tomatoes, scallions, and toasted sesame seeds in nutty sesame oil. A cozy dinner for two with an unexpected twist.

A herb-loaded Greek vegetable casserole from Mystras with eggplant, zucchini, potatoes, okra, and fresh dill and parsley, topped with toasted breadcrumbs. Vegetarian comfort food, served warm or cold.

A creamy and delicious dip is also much lower fat. Serve it with carrot sticks, celery sticks, cherry tomatoes, tortilla chips or bagel chips or crackers.

Broccoli and cheddar egg custard baked in a crispy grated potato crust. No pastry needed for this vegetarian pie that's part quiche, part hash brown, all comfort.

Hot, creamy crabmeat dip with melted cream cheese, butter, garlic, and a dash of hot sauce. Just 5 ingredients and 25 minutes for the ultimate warm party dip.

New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef. It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas. We also like it pan grilled as a breakfast or dinner sausage.

Soy bourbon chicken breasts marinated overnight in a smoky-sweet glaze of bourbon whiskey, soy sauce, and brown sugar, then oven-baked low and slow until lacquered and deeply browned.

Traditional Sonoran white menudo with tender tripe, calf's foot, and flowered hominy in a rich broth served with lime, cilantro, and chile toppings.

Bright, aromatic Indonesian chicken soup simmered with lemongrass, galangal, and turmeric, served with crispy fried onions and a squeeze of fresh lemon. Build your own bowl at the table for interactive comfort food.