Recipes with garlic
10,177 recipes
Polenta Grits with Cilantro & Tomato Sauce
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Polenta Grits with Cilantro & Tomato Sauce
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Slow Cooked Grilled Spareribs with Overnight Marinade
Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.
Hearty Black Bean Soup
Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.
Steamed Shrimp with Garlic
Steamed shrimp with garlic, soy sauce, rice wine, and scallions in a Chinese-style preparation. Butterflied shrimp topped with slow-cooked golden garlic and steamed until tender.
Turkey Low Mein
This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.
Stuffing for Veal Medallions
Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.
Many Bean Soup
Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.
Yummy Split Pea Soup
Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.
Simple Sauted Cabbage
Simple sauteed cabbage: blanched then quick-fried with garlic, red pepper flakes, and thyme in olive oil. An easy 30-minute vegetable side with sweet, tender crunch.
Turkey Stock
Homemade turkey stock from giblets, neck, and wing tips simmered with onion, garlic, bay leaf, and herbs. The Thanksgiving gravy foundation that turns the bird's offcuts into liquid gold.
Shrimp with Fettuccine
Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.
Garlic Mashed Taters
Garlic mashed potatoes made lighter with nonfat yogurt and nonfat sour cream instead of butter. Tiny new potatoes boiled with whole garlic cloves and mashed skin-on for a rustic, creamy side dish.
Carbonara
Spaghetti carbonara with bacon, egg, Parmesan, garlic, and hot pepper flakes tossed together fast while the pasta is screaming hot. No cream needed for this Roman classic.
Sauerbraten with Sweet & Sour Cabbage
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Brisket in Natural Gravy
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Baked polenta grits triangles topped with a fresh cilantro and tomato sauce spiced with cumin and chili powder. A light vegetarian main dish or hearty brunch option.
Overnight marinated pork ribs slow-grilled with tangy vinegar ketchup baste for fall-off-the-bone tenderness and smoky char on the grill.
Hearty black bean soup with cubed ham, cumin, oregano, tomatoes, and a splash of dry sherry. Simmers in 30 minutes and freezes beautifully for meal prep.
Steamed shrimp with garlic, soy sauce, rice wine, and scallions in a Chinese-style preparation. Butterflied shrimp topped with slow-cooked golden garlic and steamed until tender.
This extravagant dish brings back memories of eastern Asia with sugar snap peas and spring onions.
Wild mushroom and foie gras stuffing for veal medallions with four varieties of mushrooms, shallots, white wine, and chives. French bistro cooking at home.
Many bean soup with dried mixed beans, smoked ham shank, tomatoes, onion, garlic, and a finishing splash of lemon juice. Classic slow-simmered pantry soup for cold nights.
Vegetarian split pea soup, slow-simmered with onions, celery, potato, and carrot. Half-blended for the perfect mix of creamy and chunky. Naturally gluten-free.
Simple sauteed cabbage: blanched then quick-fried with garlic, red pepper flakes, and thyme in olive oil. An easy 30-minute vegetable side with sweet, tender crunch.
Homemade turkey stock from giblets, neck, and wing tips simmered with onion, garlic, bay leaf, and herbs. The Thanksgiving gravy foundation that turns the bird's offcuts into liquid gold.
Shrimp fettuccine in a buttery white wine sauce with mushrooms, tomatoes, and Creole seasoning. Shrimp stock builds deep seafood flavor into every strand.
Garlic mashed potatoes made lighter with nonfat yogurt and nonfat sour cream instead of butter. Tiny new potatoes boiled with whole garlic cloves and mashed skin-on for a rustic, creamy side dish.
Spaghetti carbonara with bacon, egg, Parmesan, garlic, and hot pepper flakes tossed together fast while the pasta is screaming hot. No cream needed for this Roman classic.
Traditional German sauerbraten with bottom round beef marinated 3-4 days in vinegar, then braised with red wine, beef stock, and tomato puree. A tangy, fork-tender roast with rich gravy.
Braised beef brisket slow-cooked with onions, carrots, garlic, and bay leaves until fork tender. Best made a day ahead for easy defatting and deeper flavor.
