Onions & Garlic
1648 recipes found
Makhani Dal (Butter Dal), Mogul-Style
Split Roast Turkey
Caramelized Onion, Broccoli Rabe and Sweet Potato Hash
This started as a refrigerator clean-out but turned out to be a delicious Sunday brunch. Feel free to substitute the rabe for another green like spinach or kale. This is a recipe that's made for adaptation.
Blue Cheese on Park Ave
Pear Salsa
Frijoles Negros (Cuban Black Beans)
This delicious recipe comes from Ana Sofia Peláez of Brooklyn, who dug up a handful of faded index cards that her grandparents had left behind, with treasured recipes written in neat script.
Cooked Egg With Ibérico Ham
Garlic Bread Grilled Tomato Sandwich
End of sun-warmed Minnesota tomatoes and I'm soaking up every one in or on something luscious. Skip the cheese, add garlic to the pan, and have a crusty, garlicky, tomato on grilled country bread.
Roy Choi’s Pico de Gallo
This quick, easy recipe comes from Roy Choi, the Los Angeles chef behind the Kogi food trucks. Here, a heaping tablespoon of Chinese chili bean sauce (toban djan) or Korean chili bean paste (gochujang) adds a twist on a traditional pico de gallo. Serve alongside a carne asada taco, or pair with tortilla chips for a truly delicious weeknight meal.
Scallion and Parmesan Buttered Crostini
A sliced and toasted baguette spread with a generous amount of butter is my idea of a perfect snack, appetizer or accompaniment to any meal. One day, however, I decided to try adding scallions and parmesan to softened butter, and stumbled upon something delicious without being fussy or overly-seasoned.
Garlic Scape & Basil Pesto
I am part of a CSA (Community Supported Agriculture) and this week, I recieved one of my favorite ingredients, Garlic Scapes! They are actually the plant greens of garlic and only come around a few weeks out of the year! They are insanely delicious with their light garlic and earthy flavor and make for an amazing pesto. I served mine on spaghetti with pan roasted tomatoes. My recent batch included a mix of pine nuts, walnuts and marcona almonds which were all in my pantry and was devine! I also froze some for a great quick crostini when guests come over topped with Burrata cheese.
Egg Batter Pan-Fried Flounder With Green Garlic
For savory, moist, delicate flounder, it is difficult to beat this fast, easy method. Lightly coat the fillets in flour, then dip them in a mixture of beaten egg and milk. Slide them into a hot skillet filled with oil to a 1/4-inch depth and let them fry until golden, a mere two minutes or so per side, without jostling them around too much. Serve with a sauce of green garlic cooked in butter, with the juice of half a lemon providing a jaunty, bright finish. A sprinkling of chopped parsley makes for an elegant presentation, lifting an already elevated weeknight dish. Use fluke or sole in place of the flounder if you’d like, or scallions for the green garlic.
Simple Swiss Chard with Caramelized Onions and Balsamic Vinegar
I am always looking for new, fresh veggies to try. Last week, one of our local farmers offered me some Lucullus Swiss Chard. Ever heard of it? Me, neither. I decided to give it a try and boy was it delicious! It had beautiful green leaves and white stalks that almost looked like skinny celery. Lucullus is apparently an heirloom variety but this recipe would work with any swiss chard you can find.
Easiest Chicken with Spring Onion Chinese Vinegar Sauce
This sweet dark Chinese vinegar Onion sauce is delicious on leftover fried Chicken, or can be used on poached, steamed, or grilled chicken. Try this recipe!
Roasted Garlic Brussels Sprouts
It goes without saying that I love Brussels sprouts. Testing all sorts of variations is my specialty. I'm an avid fan of roasted garlic, as i think most everyone is (or anyone that I would consider a normal person), so putting the two together was long coming. Here I've combined sweet roasted garlic and honey, with my old friend, Brussels sprouts.
Sweet n' Buttery Cabbage and Onions
I made this as a piroshki filling for a Russian-themed dinner party I threw last weekend. I had discovered the Pike's Place Market cookbook in the Los Angeles Central Library which had the recipe for the first and most memorable piroshki I ever ate, at a Russian cafe in the market when I was a child. The recipe for the filling, however, is my own, though the ingredients are typical for cabbage piroshkis. The onions are carmelized for 45 minutes until they become delicious threads of sweetness, and the cabbage goes in for at least another half an hour along with butter, salt, and pepper. The result is soft, savory, sweet, and addictive. Quite a bit of the filling went straight into my mouth and not in to the pirsohkis. If you do use this for piroshkis, you can make it while the dough is in its first rise. I recommend putting on a comforting black and white movie (Arsenic and Old Lace in my case) and absorbing the homey scent of carmelizing onions while getting up now and then to stir them.
Smoky Garlic Chives, Squash and Bacon
Quick and easy stir fry. Kouza squash is my preferred squash for this dish but yellow squash and zucchini are fine substitutes.
Frank Dorn's Enchiladas with Chicken
Frank's five children are all great friends of mine. A Southern Californian and a nurseryman, a great cook, and an all around entertaining patriarch, Frank had a way with food that is admirable - simple but good. His daughter, Dot, taught me this recipe, to which I have added chicken and a little extra kick to the enchilada sauce. I was inspired to submit it after a Hotline question summoned a call for enchilada recipes. Frank made me the first enchiladas I ever ate.
Roasted Red Onions
Onions have been used in Irish Cooking for such a long time, but this simple recipe was one I came across while doing some research about Irish Food. My 14 year old son loves these. He told me that he now prefers these to onion rings..!
Martha Rose Shulman's Harissa
Harissa is that fiery paste used in Tunisian cuisine. You can get it in tubes, but the homemade version tastes much fresher. Make a note on the label to top up with olive oil whenever the harissa is used so that it will keep for a long time.
Caramelized Turnips With Capers, Lemon and Parsley
Orange-Ginger-Garlic Poached Salmon
The Wedding's Over Simple Salad
We had a lot of beautiful green onions and tomatoes leftover from a wedding. Always quick to the obvious, I thought: let's make a recipe for some salads.
Marcella Hazan's Tomato Sauce With Onion & Butter
The most famous tomato sauce recipe on the internet, from Marcella Hazan's Essentials of Classic Italian Cooking. All you need are tomatoes, butter, and onion.