10,000 garlic recipes

Thick and warming turkey soup with a buttery roux base, carrots, peas, and herbs like thyme and savory. The best way to turn leftover turkey into a from-scratch comfort bowl.

Appetizers have long been a part of the culinary tradition in Europe, but they're relatively new to America. One of the first to appear in American cookbooks, at the turn of the century, was shrimp cocktail.

Pasta with kielbasa and sauerkraut brings smoky Polish sausage, tangy kraut, red bell pepper, and Dijon together over ziti with a splash of white wine. A hearty Eastern European pasta dinner.

Salmon with basil cream sauce: pan-seared fillets finished in a silky white wine, shallot, and fresh basil cream reduction. An elegant bistro main course in under 40 minutes.

Thick meaty spaghetti sauce simmers ground beef, bell pepper, celery, garlic and mushrooms with three forms of tomato. Slow-cooked 2 to 3 hours into a deep, batch-friendly Italian-American gravy.

Chicken and ham wrapped in a pinwheel served on a bed of lettuce. Beautiful to look at and low in fat.

Vegetarian moo shu with bok choy, bean sprouts, mushrooms, and crumbled tofu stir-fried in sesame oil, rolled in Chinese pancakes with hoisin sauce.

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

Mirlitons farcis aux crevettes: stuffed chayote squash filled with a shrimp and bechamel filling, topped with cheddar breadcrumbs, and baked golden. A New Orleans Creole classic.

A hearty German-inspired soup featuring bacon, fresh vegetables, and a tangy sour cream finish. Perfect for a comforting meal.

Indonesian peanut sauce with shrimp paste, dried chile, garlic, coconut milk, and crunchy peanut butter. This Saus Kacang builds deep savory flavor and is ready in 20 minutes.

A delicious combination, I used the water instead of the chicken broth, and still came out very tasty!

Chicken thigh chunks and spring onions, skewered and glazed with a honey ginger sauce.

Classic Provencal fish stew from Toulon with assorted fish, mussels, and crawfish in a silky egg yolk-thickened broth. Fennel, leeks, and garlic croutons round out this elegant one-pot.

These savory snacks are made with phyllo pastry sheets are great appetizers and conversation starters.

A classic and scrumptious fried rice made with delicious tofu and sliced cucumbers.