Recipes with garlic
12,824 recipes
River Style Chili
Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.
Kedgeree (Breakfast)
Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.
Tuscan Bread Soup (Italian)
Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.
Rosemary Rice with Walnuts
Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.
Besan Kofta Curry
Punjabi besan kofta curry with crispy chickpea flour dumplings stuffed with dried plums, simmered in a rich tomato-onion gravy with garam masala and ghee. A show-stopping vegetarian main dish from North Indian kitchens.
Hogan's Nuclear Chicken Wings
Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.
Bombay Soup
Quick curried sweet potato soup with garlic, chicken broth, and skim evaporated milk. Low-fat, creamy, and warming in just 30 minutes. Garnish with steamed asparagus.
Borsch
A hearty, full-scale borsch loaded with beef, bacon, kielbasa, beets, cabbage, potatoes, and navy beans. This is the real deal: slow-simmered, sweet-sour balanced, and crowned with sour cream. Feeds 10.
Adobong Isda (Fish in Tangy Sauce)
A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.
Courgette & Aubergine with Pork
Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.
Drunken Fish
Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.
Justin Wilson's Boiled Crawfish
Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.
Malaysian Satay with Dipping Sauce
Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.
Aubergine & Anchovy Pasta
Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.
Spicy Vegetarian Chili Pepper Soup with TVP
You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.
Cincinnati Beer-Cheese Dip
Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.
Big-batch river-style chili with stewing beef, bacon, kidney beans, dried mushrooms, and serious heat from red pepper flakes and hot sauce. Simmered low and slow until thick and deeply flavored.
Kedgeree is a traditional British breakfast food originating in India. Made with smoked haddock, a lean white fish high in protein, it is subtly spiced. Consider using unsmoked fish and substituting brown rice for the traditional white basmati.
Easy, simple and cost-effective yet so delicious. Aromatic flavors are a great way to use up day old crusty bread.
Rosemary basmati rice with toasted walnuts, sauteed onion, celery, garlic, and tamari. A fragrant, savory vegetarian side dish with nutty crunch and herbal depth.
Punjabi besan kofta curry with crispy chickpea flour dumplings stuffed with dried plums, simmered in a rich tomato-onion gravy with garam masala and ghee. A show-stopping vegetarian main dish from North Indian kitchens.
Nuclear chicken wings: oven-baked wings glazed with a double-hot sauce of Tabasco and habanero, brown sugar, vinegar, and ground red pepper. For the chili-head crowd. Serve with blue cheese.
Quick curried sweet potato soup with garlic, chicken broth, and skim evaporated milk. Low-fat, creamy, and warming in just 30 minutes. Garnish with steamed asparagus.
A hearty, full-scale borsch loaded with beef, bacon, kielbasa, beets, cabbage, potatoes, and navy beans. This is the real deal: slow-simmered, sweet-sour balanced, and crowned with sour cream. Feeds 10.
A succulent dish made with Hito fish that's simmered to perfection in a tasty sauce.
Quick pork stir-fry with courgette (zucchini) and aubergine (eggplant) finished in creamy yogurt and served over brown rice. A 30-minute weeknight dinner with smoky paprika and charred vegetables.
Pescado borracho: whole red snapper baked in a smoky ancho chile and red wine sauce with olives, capers, and fresh tomatoes. This Veracruz-style Mexican fish dish is bold, briny, and unforgettable.
Justin Wilson's Cajun crawfish boil simmers 50 pounds of live crawfish with crab boil seasoning, lemons, cayenne, sausage, corn, and potatoes. The gold standard Louisiana backyard feast.
Tender squid rings marinated in toasted spices, lime, and fish sauce, then grilled until smoky and served with a fiery peanut dipping sauce.
Rustic Italian aubergine and anchovy pasta with a slow-baked tomato sauce thickened with mashed anchovies. A bold, salty, deeply savory supper that's dead simple to make.
You'll be seeing red with this delicious dish made with hot chili peppers and a pinch of paprika.
Tangy beer cheese dip with sharp cheddar, roquefort, and a kick of Tabasco. Served in a hollowed rye bread bowl, this no-cook Cincinnati classic is ready in 15 minutes.
