Onions & Garlic
1648 recipes found
Crispy Frico Chicken Breasts With Mushrooms and Thyme
The Italian word “frico” describes cheese that is cooked until toasted and crisp — but what results is something like the greatest cheese wafer you’ve ever had. That technique is applied here to boneless, skinless chicken breasts to give them a boost in flavor and texture. Like any properly cooked protein, the frico exterior will release easily from the skillet when it’s ready, so wait for it. Umami-heavy mushrooms are a great accompaniment, but any quick-cooking vegetable will work. Try chopped zucchini or whole cherry tomatoes in the summer, slow-wilting greens like curly kale or mustard greens in fall, or go all in with a ton of onions.
Chimichurri Chicken
Green chimichurri, the classic Argentinian sauce often made with fresh herbs, garlic, red-pepper flakes and red-wine vinegar, livens up whatever it’s spooned over: steak, chicken, tofu, fish or vegetables. In this simple recipe, boneless chicken gets three layers of zesty chimichurri flavor: First, it’s marinated in the sauce. Then, it’s sautéed, grilled or roasted, which further intensifies the flavors and encourages caramelization. Finally, just before serving, it’s drizzled with fresh chimichurri for a bright finish. You can make the sauce in a food processor, but chopping the aromatics by hand makes it especially fragrant. Keep the extra to serve with the chicken, alongside fluffy white rice, crusty bread or creamy potatoes.
Garlic Chicken With Giardiniera Sauce
Traditional Italian green sauces typically include a long list of ingredients: chopped herbs, vinegar or citrus juice, garlic, shallots, capers and anchovies to name a few. But this recipe streamlines the process by mixing fresh green herbs with giardiniera, a condiment of pickled mixed vegetables that contributes the oil, vinegar and punchy flavors. Giardiniera, which is Italian for “gardener,” is a colorful and crunchy mixture typically made with cauliflower, peppers, celery and carrots. It’s commonly found on supermarket shelves with the pickled peppers, and is used on Italian beef and muffuletta sandwiches as well as antipasto plates. While spices, the balance of vinegar to oil, and vegetables vary, any will work here. Eat this combination on its own, with orzo or salad greens, or in a sandwich.
Spicy, Lemony Chicken Breasts With Croutons and Greens
A post-marinade is exactly what it sounds like: a flavorful mixture you sink meat or fish into after it cooks. Often used with grilled meats, the technique works great with seared proteins as well, especially boneless, skinless chicken breasts, which don’t have a lot of flavor on their own. These breasts are cooked using a combination sear-steam method that builds flavor and keeps lean breasts juicy. Finish with a tangy-spicy combination of lemon, garlic and red-pepper flakes and you’ll reap all the benefits of a traditional marinade without having to plan ahead. If you have thinner breasts or cutlets, this is a particularly wonderful use for them, since they don’t have a lot of time to pick up color and flavor before they cook through.
Chicken Breasts With Miso-Garlic Sauce
Boneless, skinless chicken breasts are known for becoming dry, but brining them before cooking helps retain moisture. The chicken is soaked in cold, salted water to which a small amount of whey or yogurt is added. (The lactic acid and phosphates in the dairy help with moisture retention.) However, the star of this recipe isn’t the chicken: It’s the sauce, made from miso, plenty of garlic and a good amount of lemon and leftover pan juices. Just take care when salting it: Miso is salty by nature, and lemon juice tends to heighten its brininess. Round out the meal by pairing it with white rice, or a vibrant salad.
Soy-Glazed Chicken Breasts With Pickled Cucumbers
The pan-steam method used here ensures boneless, skinless chicken breasts cook quickly while staying moist. The technique works with water, but a flavorful mixture of soy sauce, honey, garlic and coriander infuses the chicken with even more flavor. Depending on the size of the skillet you use, the sauce may reduce a little slower or faster than the time indicated. When you swipe a rubber spatula across the bottom of the skillet, the sauce should hold a spatula-wide trail that fills in with liquid pretty quickly. If you happen to reduce too much, whisk in water one tablespoon at a time until you’re back to a shiny sauce that can be drizzled. Rice is an obvious side, but the sliced chicken and pickled cucumbers are really good tucked inside flour tortillas, too.
Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon
When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.
Sheet-Pan Paneer Tikka
Paneer, the slightly salty and extremely versatile South Asian cheese, is the perfect backdrop for heady masalas. In this recipe, soaking paneer in hot water for 10 minutes before cooking rehydrates it, while coating and baking it — along with bell peppers and red onion — with yogurt, ginger, garlic, oil, and spices means the paneer will be light, fluffy and flavorful every time. Basting the paneer with melted ghee toward the end of the baking process keeps it from drying out and adds nuttiness. In the end, you’ll have a one-pan meal of sweet, crunchy veggies and luxuriously spiced paneer in under 30 minutes. To make it vegan, substitute tofu for paneer (no need to soak) and skip the yogurt.
Sheet-Pan Sesame Tofu and Red Onions
This sheet-pan recipe makes simple ingredients into a meal of delightful contrasts: savory and sweet, crisp and soft. The roasted tofu’s nuttiness is accentuated by a coating of turmeric and sesame seeds. Onions, which are often the sidekick to other vegetables, are roasted until soft, crackly-edged and sweet, becoming alluring enough to take top billing. A scattering of citrus-dressed herbs adds freshness. This dish goes well with steamed or roasted sweet potatoes or squash; massaged or sautéed hearty greens; rice or other grains; pita or tortillas; or something rich and creamy, like hummus, yogurt, mozzarella,peanut sauce or avocado.
Broccoli Salad With Peanuts and Tahini-Lime Dressing
Broccoli stalks, often overlooked or tossed in favor of the florets, take center-stage in this summer picnic salad. While many broccoli slaws are made with mayonnaise-based dressings, this one is inspired by the bright flavors of Thai cuisine, and uses sesame oil, lime juice, salted peanuts, scallions and a dash of hot sauce for heat. (Garnish the slaw with fresh Thai basil, if you like.) Tossed with a creamy vegan tahini-lime dressing, the broccoli softens just enough to lose that raw broccoli flavor without giving up any of its satisfying crunch. A food processor or Mandoline makes quick work of the stems, but with a little bit of patience, a good knife does the trick, too. Finally, this salad is best the day it’s made, though its components can be prepared in advance to save time.
Mashed Cauliflower
For surprisingly flavorful and creamy mashed cauliflower, cook your florets not in water but in a gently simmering pot of milk seasoned with garlic and thyme. When the cauliflower is mashed (or blended), the pectin in the cauliflower will thicken and smooth the mash. Add the garlic- and herb-infused milk one tablespoon at a time until you reach a light, silky consistency. All that’s needed is a little sour cream for tang. Save the leftover infused milk for braising white beans, a can of tomatoes, or for making more mashed cauliflower.
Baked Spaghetti Squash
Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it’s a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.
Roasted Tomato Tart With Ricotta and Pesto
Save those wider-than-tall, about-to-burst tomatoes for slicing and showering with flaky sea salt. For this recipe, you want smaller, sturdier varieties like kumato, Campari or petite heirlooms. Brushing the uncooked puff pastry with crème fraîche adds a subtle tanginess that you won’t necessarily notice, but the tomatoes will taste better for it. You might be tempted to skip salting your tomatoes, but don’t: It helps prevent a soggy crust while intensifying the flavor of your tomatoes. This tart is best enjoyed straight out of the oven, at its flaky prime, but it’s also great at room temperature, or even cold, devoured directly from the fridge.
Eggplant Pasta With Anchovy Bread Crumbs and Capers
In this colorful dish, there’s as much of the eggplant and tomato topping as there is pasta. They’re all tossed together with loads of garlicky, anchovy-imbued breadcrumbs and a hit of fresh basil or parsley. Serve it with a big salad of crisp lettuces for crunch. It’s a dish that’s good hot, warm or at room temperature, so you can make this recipe a little ahead of time if that works best for your kitchen flow.
Liang Ban Qie Zi (Eggplant With Garlic, Ginger and Scallions)
The Shanghainese dish of seasoned and steamed eggplant is typically served cold, but this version can also be eaten warm or at room temperature. Steaming eggplant is a revelation — it brings out the vegetable’s gentle, earthy flavor and creates an astonishingly silky, light texture that soaks up sauces efficiently. Here, the eggplant is topped with an aromatic mix of garlic, ginger and scallions, which release their intoxicating fragrance when hot oil is poured over. Regular globe eggplant is fine, and long Japanese or Chinese eggplant works just as well (use the same weight). A steamer insert, bamboo steamer or stainless steel trivet is a smart investment that makes steaming in a wide, deep skillet simple, but you can also use stainless steel cookie cutters or balls of aluminum foil. Use tamari in place of soy sauce for an easy gluten-free substitution.
One-Pot Rice and Beans
Not only is rice with beans adored the world over (see: gallo pinto, khichdi, hoppin’ John and Caribbean rice and peas), it even has its own Wikipedia page. This deeply flavored rendition is inspired by these comforting traditions and a desire to wash as few dishes as possible: The rice cooks with the beans and the starchy liquid they’re canned in. As the two ingredients cook together, the beans disperse and glom onto the rice. For an extra kick, sauté chopped jalapeño with the onions, or add 1/4 cup salsa with the stock.
Instant Pot Khichdi
Khichdi is a comforting and mild South Asian stew typically made with lentils and rice. This version is made with long-grain rice and yellow moong dal (or split mung beans), softened tomatoes and onion, then flavored with a cumin, coriander and turmeric, but each family has their own recipe. To bulk it up, you could add some grated carrot or zucchini with the onion, or wilt baby spinach in at the end. But topped with a drizzle of ghee, some plain yogurt and fresh cilantro, it’s a warming, homey meal just as it is.
Crispy Tofu and Cabbage Stir-Fry
This tumble of crisp tofu, charred cabbage and citrusy coriander includes a couple tricks you’ll want to employ in other dishes. The flavor of the stir-fry is propelled by using the coriander plant multiple ways: Combining coriander seeds with fresh stems and leaves — also known as cilantro — creates a range of complex but related flavors. Then there’s what might be the quickest — and your new favorite — way to cook cabbage: When large pieces of cabbage are cooked undisturbed in a hot pan, they don’t have a chance to turn to mush. Instead, the cabbage becomes sweet and crisp-tender, with a smoky edge. Eat the stir-fry with grains or noodles, like rice noodles or soba. To get vegetarian recipes like this one delivered to your inbox, sign up for The Veggie newsletter.
Hawaii-Style Garlic Shrimp
Three decades ago, the first shrimp truck rolled out on the North Shore of Oahu, Hawaii. It served jumbo shrimp, a dozen to a plate with two scoops of rice, crackly shelled and dark with paprika and a rubble of garlic and butter — so much butter that the sheen stayed on your fingers all day. Rivals soon appeared and today, at least a dozen trucks vie for customers, both locals and tourists who drive an hour from Honolulu. When Kathy YL Chan, the writer behind the Onolicious Hawai‘i blog, reverse-engineered the recipe, she dredged the shrimp in mochiko (sweet rice flour) for extra crispness, although all-purpose flour works, too. She calls for one head of garlic here but uses two heads herself; feel free to adjust according to your taste.
Creamy Swiss Chard Pasta With Leeks, Tarragon and Lemon Zest
This creamy vegetarian pasta is hearty enough for chilly temperatures while still nodding toward spring with the addition of bright-green chard, leeks and fresh herbs. For texture, it’s topped with toasted panko, a garnish that can go many ways: Instead of using nutritional yeast, which adds tangy flavor here, you can melt a finely chopped anchovy with the butter and toss it with the panko. You could also add some ground coriander, Italian seasoning or herbes de Provence. Toasted panko, plain bread crumbs or even crushed croutons are a solid back-pocket trick to add crunch to any pasta, especially the creamiest kind. Don’t skip the tarragon and lemon zest garnish, which add a fresh note to an otherwise-rich dish.
Garlicky Chicken Thighs With Scallion and Lime
These tangy chicken thighs are a weeknight alternative to a long, weekend braise. They may not fall entirely off the bone, but the quick simmer in a rich, citrusy sauce yields an impossibly tender thigh that you wouldn’t get with a simple sear. Serve with rice, whole grains or with hunks of crusty bread for mopping up the leftover sauce.
One-Pan Shrimp and Pearl Couscous With Harissa
This easy dish relies on harissa for its flavorful broth. Different brands can vary wildly in flavor and heat, so incorporate the harissa slowly, especially if yours is very spicy, and add more at the end to taste. The final dish does have some sauciness to it: The starch from the couscous will thicken the sauce in the few minutes it takes to go from stovetop to table, but you may want to provide a spoon along with a fork. If you prefer a drier dish, you can reduce the amount of water by 1/4 cup.
Sheet-Pan Harissa Salmon With Potatoes and Citrus
In this 30-minute recipe, harissa, ginger and orange are combined to create a vibrant, spicy marinade for rich salmon fillets. The potatoes and red onion get a jump-start roasting, while the fish takes a quick dip in the marinade. Then the salmon is added to the sheet pan so everything finishes cooking together. This meal looks impressive right on the pan, so serve it from there and cut down on cleanup. You’ve got better things to do.
Sheet-Pan Sausage With Peppers and Tomatoes
Good, flexible and fast, this recipe is a surefire standby: All you have to do is toss together sausage, tomatoes, peppers, garlic, shallots and olive oil on a sheet pan, then slide the entire thing under the broiler. In just 15 minutes, you’ll have nicely seared sausages, tomatoes and peppers, all of which have released juices that you should dunk bread into or spoon over pasta or rice. Experiment with adding cumin, paprika, oregano or red-pepper flakes in Step 1, or swap the garlic for scallions or red onion. You could also scatter crumbled feta, lemon slices, olives, pickled hot peppers or string beans across the top in the last few minutes of broiling.