Onions & Garlic
1648 recipes found
Tennessee Onions
The humble onion is the star ingredient in this simple Southern casserole — already sweet Vidalias are thinly sliced into rings and baked for over an hour, making them even sweeter. Sharp Cheddar, Swiss and Parmesan bring a salty richness to the three pounds of caramelized vegetables (much like their juxtaposition in French onion soup but with far less hands-on work). A mix of pantry spices creates a barbecue-inspired blend, but this lineup can be swapped with a number of seasonings, including Cajun. While lemon is not traditional, an optional squeeze of juice can add a welcome acidity to the rich, sweet casserole. Despite its name, Tennessee onions are popular beyond the state’s borders. Its origin is fuzzy, but some sources trace this thrifty dish as far back as the Great Depression. Serve Tennessee onions alongside pork chops, at the Thanksgiving table or mounded on a burger.
Slow-Cooker Turkey Breast With Gravy
This browned and succulent, slow-cooker roast is largely hands-off and can solve several Thanksgiving conundrums, such as lack of oven space and a majority of white meat lovers at the table. Make it in addition to a whole turkey or as a substitute for it. The herbed dry brine helps to ensure moistness and flavor, but white meat doesn’t cut you much slack, so make sure to check the internal temperature: Pull the turkey out as soon as the thickest part of the breast is 155 degrees, or even a few degrees cooler. (Food safety is achieved by both heat and the amount of time the meat stays at that temperature, so the long cooking time plus carryover heat ensure safety here.) This recipe calls for a whole, skin-on, bone-in turkey breast. Standard slow cookers are between 6 to 8 quarts. If yours is 6 quarts, be sure to look for a breast on the smaller side, as anything more than about 6 1/2 pounds may not fit. If you plan to serve fewer people, see the tip for variations.
Caramelized Onion, Cranberry and Rosemary Tahchin
Tahchin is a Persian rice dish in which the rice is mixed with yogurt, oil, egg yolks and saffron and baked until a golden crust forms at the bottom (Persians refer to this as the tahdig). The rice on the inside becomes buttery and almost cake-like and is often layered with chicken and barberries, a tart dried fruit that has a beautiful crimson color. This version incorporates common Thanksgiving ingredients like rosemary, sweet-tart cranberries and buttery onions to make a striking dish that feels more like a main than a side. It’s deeply savory and buttery, like stuffing, and some may say even better because it has a whole lot more texture coming from the crispy rice that everyone will be fighting over.
Sausage and Peppers Frittata
This is a quick breakfast twist on the classic Italian-American sausage, peppers and onions sandwich. Here, the sausage, peppers and onions are joined by potatoes and sautéed up in a skillet. The sausage is crispy, the peppers and onions are spicy and sweet, and the potatoes are soft and pillowy. Dried fennel seeds join the party, adding depth of flavor as they heat up in the pan. (They are especially important if you leave the sausage out altogether for a vegetarian option). Finally, just the right amount of eggs beaten with Parmesan turn the classic sandwich into a simple yet hearty frittata that is a crowd pleaser for all ages.
Herby Mashed Potatoes With Labneh
What sets these easy, zingy mashed potatoes apart is a simple garlic-infused cream and a big dollop of labneh. By crushing the garlic and gently steeping it in the cream, you achieve a deep, rich garlic flavor, without the harshness of biting into raw garlic. The labneh adds another layer of creaminess to the potatoes while also adding a delightful tang. If you can’t find labneh, sour cream is a great substitute and will provide a similarly rich sharpness.
Pescado a la Talla (Contramar’s Red and Green Grilled Snapper)
This photogenic, red-and-green whole fish from Contramar in Mexico City has been replicated at restaurants across the country, and for good reason. The bright, zingy parsley sauce painted on one side and the smoky, spicy chile sauce on the other make for a brilliant balance of flavors and colors. The dish is based on a traditional coastal Mexican dish, but it was the addition of the parsley sauce and the presentation — the brainchild of Gabriela Cámara, the chef of Contramar — that made this dish a worldwide sensation. It may look dramatic, but the technique is quite simple, and can easily be adapted for fillets rather than a whole fish.
Chicken Pastilla
Pastilla, or B'stila in Moroccan Arabic, is one of the most iconic Moroccan dishes. Traditionally served during special occasions and festive gatherings, it masterfully balances sweet and savory notes, aromatic flavors and contrasting textures. While the original recipe calls for pigeon or squab encased in warqa (a thin, Moroccan pastry), this version uses chicken and phyllo pastry for a more accessible approach. The pie features layers of spiced chicken, caramelized onions, fluffy scrambled eggs and crunchy almonds. The chicken is cooked with the onions, then removed to allow the onions to caramelize while the almonds are toasted and eggs scrambled. However, all the layers can be prepared up to two days in advance; store them in sealed containers in the fridge, except for the almonds, which can be kept at room temperature. While the dusting of cinnamon sugar on top is optional, it’s a beloved tradition among many Moroccans, who typically enjoy an extra touch of sweetness.
Roasted Squash and Spinach Salad
An ideal salad for chillier nights, this hearty, dinner-friendly salad comes together in the time it takes for the spiced butternut squash to roast. To reduce prep work, the squash is simply halved then roasted, so you can easily scoop out pieces after cooking rather than chopping the firm vegetable beforehand. Cumin and coriander season the sweet squash, adding an earthy, warming flavor to the dish. While the squash roasts, you’ll prepare a simple feta-yogurt dressing that draws on the sweet acidity of freshly squeezed orange juice. The scooped squash and sweet, tender onions are tossed with the dressing and spinach, plus a sprinkle of crunchy sunflower seeds, for a bright and satisfying meal.
Lecsó (Paprika-Packed Pepper Stew)
This traditional Hungarian pepper stew recipe delivers a flavor-packed one-pot meal that’s perfect for any busy weeknight. Every family has their own version, but at its root, lecsó is a paprika-spiced stew with melting onions, peppers and tomatoes. The vegetables are simmered together until saucy, jammy and glossy; the sweetness of the onions and peppers is offset by tomatoes, making this an irresistibly balanced dish that is light but satisfying. Hungarian peppers would be ideal. Typically enjoyed at their yellow stage, they are sweet and savory with a mild heat level. Red bell peppers are more modest, with their predominantly sweet flavor, but make a delicious option for this recipe. The dish, adapted from “Pass the Plate” by Carolina Gelen (Clarkson Potter, 2024), is vegan as written, but you can use this foundational recipe to make it your own. Some people serve it with fried or scrambled eggs, some with sausage or other meats, some use animal fat to cook the vegetables. Each version will bring comfort and flavor to your table.
Xawaash Braised Lamb Shanks
Deeply flavorful, fork-tender braised lamb shanks don’t require much more than time. This recipe simmers the meat for three hours in a simple broth that’s flavored with garlic, cilantro and xawaash spice. It cooks down into a thick, glossy gravy to coat the succulent meat. This recipe reimages the common way this dish is cooked while maintaining the traditional Somali flavor profile that makes it a familiar classic. Serve over plain white rice or with roasted potatoes and a salad.
Pepper Sauce
Throughout the English and French-speaking Caribbean, homemade pepper sauce in glass jars or plastic bottles are an important part of the tablescape, kept within reach to add a burst of fruity, sharp heat to whatever is being eaten. This version, from cookbook author Lesley Enston, is earthy thanks to the addition of culantro, a fresh herb not to be confused with cilantro. From island to island, and even household to household, the recipe varies, but Scotch bonnets, the brightly colored bonnet-shaped chiles native to the region, are a must. Feel free to play around with this sauce to create one that matches your tastes, adjusting the seasonings or adding a pinch of a spice like clove or nutmeg. Keep a jar on hand to add a teaspoon or so to dishes from the Caribbean like braised oxtails or to serve as a condiment for dishes like fried snapper with Creole sauce.
Smoky Shrimp Saganaki
Inspired by Greek shrimp saganaki, this dish combines wonderfully sweet shrimp, tomatoes and feta with subtly smoky dried Mexican chiles. The aromatics — cherry tomatoes and garlic, plus an assortment of dried and fresh chiles — simmer and confit in oil in the oven, with shrimp and feta added toward the end of cooking, broiling quickly, to create a wonderfully oozy, charred dish. It’s a simple, one-pan weeknight meal that cooks in just 30 minutes. This recipe allows flexibility in your choice of chiles; whichever you choose, the gentle confiting of the chiles releases their flavors, adding nuanced heat to complement the bright and tangy tomatoes and feta. You can switch out the ancho chile for pasilla chile, or dial up the heat with a fruity Scotch bonnet. Enjoy this dish straight from the pan, mopped up with a piece of crusty bread. Any leftovers can be easily turned into a show-stopping pasta sauce, making this recipe a versatile addition to any recipe collection.
Fettuccine With Creamy Black Garlic Sauce
This pasta features a back-pocket sauce that credits its complexity to black garlic, garlic aged under low heat and high humidity until it becomes dark and chewy, like dehydrated fruit with pungent savory notes and a molasses-like sweetness. You can buy black garlic online or at health or gourmet shops, and smash it into dressings, marinades or into this pasta sauce made with cream cheese. The hot noodles instantly melt the cheese into a velvety cream, so the dish requires no complicated technique or extra cooking, yet still manages to feel luxurious. Dress up the finished dish with sautéed mushrooms or shrimp, braised greens or even frozen peas.
Spicy Soy-Braised Short Ribs
These short ribs are the definition of high reward with minimal effort. The only thing required of you is time: time for the garlic cloves to break down into little pockets of creamy garlic; time for the aromatic cilantro and the chile sauce to permeate the soy broth; time for the ribs to simmer until they fall off the bone. Three hours is indeed a long time, but the time will pass. At the end of that, decide whether you want to eat these short ribs paired simply with white rice and fresh vegetables, or atop a warm tangle of ramen noodles. Of course you could always eat these straight out of the pot, too, paired with nothing but their own flavorful broth. Choose your own adventure.
Chunky Giardiniera
Giardiniera is an Italian condiment of pickled vegetables, which can vary slightly by region, especially across the United States, most notable interpretations found in cities like Chicago and New Orleans. My version is inspired by a medley of styles, features a chunky texture and a blend of flavors – tangy, briny, and subtly spicy. The brining process creates a really satisfying crunch which is a great addition to rich and fatty sandwiches.
Chermoula Potato and Fish Stew
This dish features tender potatoes and flaky fish fillets simmered in Moroccan chermoula, a fragrant marinade bursting with fresh parsley, cilantro, lemon and garlic, and complemented by warm spices. In Moroccan cuisine, chermoula is used to marinate meat and fish before grilling; it can be also served as a sauce drizzled over vegetables or any number of cooked dishes. Here, the chermoula and potatoes are cooked first, creating a flavorful base for the fish, resulting in a satisfying one-pan meal. The optional harissa oil comes together in no time and is highly recommended if you like heat and crave complexity. To make the chermoula, this recipe calls for finely chopped herbs, but feel free to pulse the herbs and garlic in a food processor, if you prefer.
Pickled Garlic
Soften the sharp edge of raw garlic cloves by pickling them in a tangy and salty brine studded with a medley of flavorings. Refrigerated pickled garlic (see Tip) adds a pop of flavor to a variety dishes and spreads. Add pickled garlic to a charcuterie board or party board (it’s particularly good alongside tinned fish), or chopped into salads or salsas, or blended into dressings and sauces. Use any combination of added flavorings you like; consider mustard seeds, juniper berries, peppercorns or coriander seeds. While it’s tempting to use pre-peeled garlic, it’s best to set aside a little time and peel your own (pre-peeled garlic very quickly loses its potency, sharp scent and flavor). Gently whack each clove with the side of a knife and then peel, or use one of those handy silicone tube peelers.
Roasted Broccoli With Bacon
Tender broccoli florets are a great compliment to smoky bacon, especially when rounded out with some caramelized garlic cloves. This easy side dish comes together with minimal prep. The high heat crisps the edges of the broccoli nicely, and brings the fat out of the bacon, infusing the florets with flavor. A drizzle of balsamic vinegar is optional but recommended. It turns this low-maintenance weeknight dish into something truly special.
Green Beans and Tomatoes
When two vegetables grow together, they more than likely pair well together, and that’s the case here, with green beans and tomatoes. Tomatoes get a small head start in the pan alongside garlic and onion, and a little tempering sweetness from brown sugar. Then, the green beans are added, to cook down even further. Feel free to use over-ripe tomatoes here. They cook down wonderfully in this easy side dish and are a simple way to add more vegetables to your table.
Tomato Curry
If tomatoes are spilling from your larder, “this curry reigns supreme as the most delicious way to make a dent in the basket,” writes the farmer and cook Julius Roberts in his cookbook, “The Farm Table” (Ten Speed Press, 2024). A slow, steady cooking process, starring whole roasted tomatoes, is part of this curry’s promise, so take your time frying down the onions in the base, until they’re properly sweet and tender. Mr. Roberts says he drew inspiration from South Asian curries, in which you temper whole spices in oil to enjoy their musky fullness. It’s different than using just ground, though a little turmeric pigments the sauce gold, as in a Kerala-style egg curry. Marry those lovely flavor bases with plush coconut milk and the natural juices from the tomatoes. Serve over brown rice, with a leafy blanket of fresh cilantro and fried curry leaves.
Heirloom & Nectarine Gazpacho with Cheesy Flatbreads
Stone fruit complements the tomatoes' sweetness in this gorgeous gazpacho, and a cheesy flatbread makes it complete. Think grilled cheese and tomato soup, but for warm days.
Alitcha Kik (Stewed Yellow Split Peas)
Genet Agonafer, chef owner of Meals by Genet, offers an array of dishes using a variety of legumes at her award-winning Ethiopian restaurant in Los Angeles. Alitcha kik is a comforting, protein-packed yellow split pea dish that is spiced and tinted with turmeric. Alitcha refers to a meat or vegetable stew prepared without berbere, the fragrant, chile-based spice mix widely used in Ethiopian cuisine. According to Ms. Agonafer, the foundation of most Ethiopian dishes is onion. To properly cook down the finely chopped onion, she quickly boils it and then cooks it in oil with crushed garlic and the rest of the ingredients. Yellow split peas need plenty of water to soften. Alitcha kik shouldn’t be too thick; add water as necessary for a creamy consistency. Alitcha kik is traditionally served with injera, but it also pairs well with rice or bread of choice.
Tikel Gomen (Cabbage and Carrots)
Vegetarian Ethiopian dishes are a hallmark of Genet Agonafer’s menu at her acclaimed restaurant in Los Angeles, Meals by Genet. Tikel gomen, a flavorful, turmeric-tinged cabbage dish, is simple to prepare without compromising on taste. Ms. Agonafer prepares her tikel gomen (meaning cabbage in Amharic) with fork-tender carrots; other versions may also include potatoes. The cabbage is silky without being mushy and stands up well to the pronounced garlic. To achieve just the right texture and flavor, Ms. Agonafer first boils the finely chopped onion before cooking it in oil with the rest of the ingredients. Tikel gomen is typically served with injera; while not traditional, it can also be served with rice or any bread of choice.
Tomato-Watermelon Salad With Anchovy Bread Crumbs
Slightly sweet and very savory, this juicy, colorful salad is perfect for summer, when tomatoes and watermelon are at their peak. Briefly marinating the tomatoes helps season them thoroughly and draws out their juices, which lend a soft, round note to the tart sherry vinegar in the dressing. Note to anchovy-avoiders: Their presence in the bread crumbs isn’t obvious or assertive. They melt into the oil, leaving behind just a hint of their saline, umami character. Serve this as a side dish to grilled or toasted meats or fish. Or, to make it a meal, you can add crumbled goat cheese or feta, but it would also be nice with a can of tuna flaked over the top or some chickpeas mixed in.