10,000 garlic recipes

Rich baked casserole of lump crab and shrimp with Italian breadcrumbs, mushrooms, hard-boiled eggs, and a creamy mayo-evaporated milk base. A 30-minute showstopper.

Italian vegetable stew with eggplant, potatoes, tomatoes, bell pepper, and briny black olives. Rustic Southern Italian peasant dish that tastes even better the next day, served hot or at room temperature.

Pho bo (Vietnamese beef noodle soup) with oxtail broth, charred onion, star anise, and fish sauce poured boiling over rice noodles and paper-thin raw beef that cooks in the hot broth. Garnish with cilantro, scallions, and lemon.

Add some fun to dinner with this scrumptious dish that's fun to make and enjoy!

Hungarian-style braised pork stew with paprika, caraway seeds, roasted vegetables, tomatoes, and red peppers. Slow-baked until fork-tender, served over egg noodles or rice.

Cuban-style red bean soup built on a classic sofrito base, simmered low with potatoes and butternut squash for body. Hearty, plant-based, and finished with a slick of olive oil for that finca-kitchen depth.

Pumpkin seed sauce (pipian) blended with chicken broth, green chiles, garlic, and whipping cream for a rich Mexican-style sauce for chicken or vegetables.

Golden-crusted salmon cakes loaded with fresh basil and garlic, topped with a velvety white wine tomato basil butter sauce. Pacific Northwest comfort food at its finest.

Easy chicken Kiev roll-ups baked in a muffin tin. Pounded chicken breasts wrapped around herbed butter, then baked until juicy and golden in 30 minutes.

Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.

Pressure-cooked beef roast shredded into a rich tomato-clam broth with mushrooms, onions, and garlic creates an unexpected fusion goulash with Hungarian-seafood soul.

A bright Italian-style vegetable sauce with three sweet bell peppers, zucchini, tomatoes, and garlic, simmered in stock and tossed with pasta. Vegetarian, low-fat, ready in about 30 minutes.

Classic tabbouleh salad with bulgur wheat, fresh tomatoes, cucumber, mint, parsley, and a lemon-olive oil dressing. A no-cook Middle Eastern grain salad that improves as it chills.

Thai-style stir-fried bean sprouts with deep-fried tofu, tomatoes, red chilies, and oyster sauce. A quick vegetarian wok dish garnished with fresh cilantro.

Crispy chicken breasts stuffed with herbed cheese, baked golden, then draped in a glossy kumquat-orange sauce with tarragon. Fancy enough for guests but surprisingly doable.

Authentic Sri Lankan chicken curry simmered in coconut milk with cardamom, cloves, cinnamon and fresh tomatoes. Tender, fragrant and ready in about an hour.