An easy lentil soup is packed with flavor thanks to a dual-use mixture of parsley, garlic, and lemon zest that gets added both before and after cooking.
'garlic' on Serious Eats
These carrots develop a natural sweetness as they're roasted on the grill. A finishing brush with a honey and soy sauce mixture leaves them with a glistening glaze that has a salty depth and a mild ginger and garlic bite.
These pull-apart garlic knots are baked in a cast iron skillet for a crisp, golden brown bottom. They are intensely flavored with pepperoni, red pepper flakes, garlic, and two types of cheeses, and have a moist, buttery crumb. It's the kind of recipe that your guests will demand you make time and time again because they're that damn good. Good thing they're easy as well.
This quick and easy crunchy topping is intended as a component of a Korean-flavored clam recipe. It's made with store-bought fried onions, shallots, and garlic, plus strips of teriyaki-flavored nori. As a stand-alone topping, it would also be delicious sprinkled onto pastas, rice dishes, and stews.
Inspired by gigantes plaki (Greek-style baked beans), this flavorful salad features butter beans enveloped in a vinegar-spiked tomato dressing, with dill, oregano, and a touch of cinnamon.
Sort of like congee, but from Portugal and made with stale bread instead of rice, this deeply satisfying soup (it's really more like a porridge), is rich with garlic, olive oil, cilantro, chorizo, and a softly poached egg.
Crunchy and tender baby bok choy goes for a spin with a punchy sauce made with lots of garlic and fermented black beans. It's a flavor-packed stir-fry with minimal prep and all the flavor, minus the gloppy sauce.
A simple dish of pasta tossed in a creamy, lemony, sherry sauce, with sweet red peppers and gently poached chicken.
Simply simmered Chinese broccoli has a hearty flavor that pairs well with oyster sauce in this classic Cantonese preparation. Our version adds some fried garlic to the mix, using the flavorful garlic oil to amp up flavor.
Alas (I suppose) these green beans are only cooked in the manner of snails, not with the garden creatures. No matter, the unapologetically garlicky snail butter is still darn good and makes a fine accompaniment to the tender green beans.
A flavor-packed pasta dish made with oven-dried tomatoes, garlic, olives, and crispy seasoned bread crumbs.
Short ribs braise in a red wine, balsamic vinegar and brown sugar sauce before they're served atop garlic mashed potatoes.
Roasted green beans are swathed in balsamic vinaigrette and stippled with hazelnuts and crumbled blue cheese.
Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish. But those fifteen minutes on the stove are transformational—the garlic mellows and sweetens, infusing the water with profound savoriness. A little salt, olive oil, and sage don't hurt either.
Traditional chicken with 40 cloves of garlic is easily adapted for the slow cooker.
Quick-pickled garlic and chilies are a great condiment for punching up the flavor of Asian soups, noodles, stir-fries, and salads.
The perfect soup for curing a winter cold. A rich chicken broth flavored with ginger, garlic, and scallions, served with tender rice cakes and pickled garlic with chilies.
Slow-roasted boneless leg of lamb comes out extra tender with a crisp, well-browned crust and juicy pink meat flavored with garlic, rosemary, and lemon zest.
Mac and cheese, made on the stove and stippled with Peppadew peppers, is a pleasing take on the comfort classic.
Spaghetti Junction: The $4 Spaghetti That Tastes Almost as Good as the $24 Spaghetti From Roy Choi's 'L.A. Son'
Spaghetti in marinara sauce is not the first meal that comes to mind when I think of Roy Choi. Where does Italian food fit into his Korean-Mexican-American cuisine, and why is it featured in his new cookbook, L.A. Son? Marinara was one of the first dishes Choi mastered once he recovered from his gambling stint in the 1990s—and his sauce certainly has his own flair.