10,000 garlic recipes

Whole wheat penne tossed in a creamy spinach sauce made from blended goat cheese, cream cheese, and garlic. Ready in 25 minutes with just 8 ingredients.

Bring that barbecue taste into your kitchen with this succulent dish that's savory to the touch.

Sam Huddleston's chili is a no-bean Texas-style chili with cubed beef, toasted cumin seed, paprika, and chili powder, thickened with cracker meal at the end. Proper bowl of red.

Freezer-ready garden vegetable mix with cabbage, green beans, carrots, celery, corn, and peas blanched and ice-bathed for up to 6 months of easy meal prep.

Slow-simmered Italian tomato sauce with 4 pounds of fresh plum tomatoes, garlic, basil, oregano, and a full tablespoon of black pepper. Three hours on the stove.

Vegan French onion soup built on deeply caramelized onions, garlic, and tamari for rich umami depth. No beef broth needed, just patience and good browning for a soul-warming bowl.

An unexpected chilled soup featuring black olives simmered in chicken stock with cream, egg, dry sherry, and a dash of steak sauce. Briny, creamy, and utterly sophisticated.

Let your kitchen take in the delicious aroma of this succulent and savory stew.

Slow cooker cassoulet with frozen chicken drumsticks, smoked turkey sausage, navy beans, and vegetables in a tomato-herb broth. A rustic French-inspired stew with 10 minutes of prep.

Add sophistication to your dinner in no time at all with this succulent chicken dish.

Quick sauteed salmon steaks pan-finished in butter with soy sauce and garlic powder, plated with lemon. Five ingredients, 15 minutes, weeknight-dinner heroics for under $10 a serving.

Marinated prawns soak cooked shrimp in a spicy white vinegar bath with whole chilies, oregano, carrots, and stuffed olives for two days. A make-ahead Caribbean-style escabeche appetizer.

Rich homemade chicken stock built from gizzards and necks simmered for over 2 hours with onion, carrot, garlic, and peppercorns. Yields 2 quarts of liquid gold for soups, sauces, and braises.

Baked chicken Garibaldi pulls roasted chicken off the bone, drapes it in a red wine and mushroom gravy, blankets with Parmigiano, and bakes au gratin. Italian-American throwback finished with toasted almonds and parsley.

Marinated venison loin seared hot then roasted under a thick Dijon mustard, garlic, and herb crust. A lean gamey cut treated with classic French hunter-cuisine technique.

Fresh salmon soaked in bourbon, soy, ginger, and sesame oil, then grilled over mesquite until flaky. Bold Asian-Southern fusion with smoky, caramelized edges.