10,000 garlic recipes

Savor every bite of this succulent dish made with potatoes, zucchini and chickpeas.

Soupe de potiron is a French Provencal pumpkin soup with white onion, sage, garlic and a handful of rice for body. Pureed, then finished with Parmesan shavings. A simple, peasant-style fall soup.

Grilled chicken breasts marinated in a punchy blend of Dijon mustard, brown sugar, apple cider vinegar, and hot sauce. Sweet, tangy, and spicy with charred grill marks in every bite.

Lemon dill chicken breasts marinated in lemon juice, garlic, dill weed, and vegetable stock then broiled. A low-fat, high-protein dinner with just 8 simple ingredients.

Rich baked casserole of lump crab and shrimp with Italian breadcrumbs, mushrooms, hard-boiled eggs, and a creamy mayo-evaporated milk base. A 30-minute showstopper.

Orange and lemon chicken breasts marinated in garlic butter and lemon, then grilled and glazed with orange marmalade. A bright citrus chicken that works on grill or in the oven.

Cheese log blends sharp New York cheddar, pimento cheese, and cream cheese with garlic, Worcestershire, and red pepper, rolled in paprika. Old-school holiday appetizer for crackers.

Classic egg fu yung omelets loaded with shrimp, barbecued pork, snow peas, and bean sprouts, crowned with a glossy oyster sauce gravy. Chinese-American takeout-style made from scratch.

A delicious Thai flavor chicken dish satisfies everyone's appetite.

Crisp apple, fennel, and celery root salad tossed with hazelnut vinaigrette and shaved Parmesan. This refreshing fall salad comes together in minutes.

Old-school navy bean and ham soup simmered low and slow with carrots, celery, potato, and a splash of tomato juice. Stick-to-your-ribs comfort from one pot.

Lentil pheasant soup with wild game, earthy lentils, root vegetables, tomatoes, rosemary, and dry sherry. A hearty rustic hunter's soup worthy of a cold evening.

An award-winning chili recipe that combines pork with beef, sauces and reveals secret spices while cooking using a two-phase process to keep flavors bright and fresh.

Indian pot roast braises beef in rum or red wine with allspice, peppercorns, bay leaf, garlic, and horseradish, finished with carrots and steamed dumplings. A West Indies-influenced colonial-era recipe.

Hearty vegetarian stew with kidney beans, brown rice, and cabbage simmered with Southwest spices. Stovetop or slow cooker meal ready for Tex-Mex toppings.

Oyster and spinach soup with pureed oysters, spinach, milk, and half-and-half, finished with broiled whipped cream on top. A rich, velvety bisque-style soup with a golden cream cap.