10,000 garlic recipes

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Pale green cucumber soup blended smooth with chicken broth and tangy sour cream. Refreshing chilled gazpacho with lemon, garlic, and customizable toppings bar.

Indian gravy: a make-ahead curry base of onions, garlic, ginger, turmeric, cayenne, and garam masala bloomed in ghee, then simmered with tomatoes and yogurt. The foundation for endless curries.

Put the crockpot to work and try making this scrumptious dish made with succulent beef, bell peppers and a bit of soy sauce.

Simple Indian dahl with lentils, garlic, green chili, and mustard seeds finished with a sizzling cumin-ghee tadka. Vegetarian comfort food in one pot.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

Jolof rice with black-eyed peas, eggplant, tomatoes, and brown rice cooked in a spicy tomato-ginger sauce with curry and cayenne. A hearty West African one-pot vegetarian meal.

Tangy yogurt blended with cumin, turmeric, garam masala, coriander, and garlic for a classic tandoori marinade. Slather it on chicken, lamb, or fish and grill, broil, or roast for that smoky, spiced char.

Authentic Viennese beef goulash (Wiener Saftgulasch) with pounds of caramelized onions, Hungarian paprika, caraway, and tender braised beef chuck. Serve over buttery spaetzle for a cozy Austrian classic.

Hearty stew loaded with boiled whole chicken, browned Italian sausage, crispy bacon, and elbow macaroni in a rich tomato broth. A 5-star rated crowd-feeding powerhouse.

the perfect lobster side dish for Thanksgiving dinner!

Vegan oat patties seasoned with soy sauce, Italian herbs, ground nuts, and nutritional yeast. Baked until crispy-edged and firm. A hearty plant-based burger that holds together.

A new idea introduces a new taste! Try this tasty dish made with white wine, cheddar cheese and fruit relish.

Vegetarian antipasto pasta salad with rotini, cauliflower, carrots, black olives, and a garlic cider vinegar dressing. Made overnight so the flavors develop fully.

San Francisco-style cioppino with clams, lobster, shrimp, and red snapper in a saffron-tomato wine broth with fennel. Italian-American seafood feast.

This is one of my favorites. Deep fried tofu with a peanut sauce for dipping. This one calls for pressing the tofu first. It makes it denser.