Onions & Garlic
1648 recipes found
Caramelized Onion and Poppy Seed Hamantaschen
Traditionally filled with apricot, prune or poppy seed jam, triangular hamantaschen cookies are a prized treat for the Jewish holiday of Purim. This dessert serves as a reminder of the Jewish people’s deliverance from Haman, who sought to exterminate Persia’s Jews in the fifth century B.C. This recipe is fully savory, tucking crumbled feta under thyme-scented caramelized onions, but you could just as easily fill the buttery dough with sweet jam to please traditionalists. When forming hamantaschen pastries, make sure to leave an opening wide enough for the filling to be visible but small enough to retain moisture.
Tofu Mushroom Soup
For a full meal in a bowl, serve this deeply flavorful soup with warm brown rice or noodles.
Savory Scones With Onion, Currants and Caraway
Shiro (Ground-Chickpea Stew)
Shiro is a simple, silky ground chickpea stew that takes little time and effort to bring together. In Eritrea and Ethiopia, it’s a most beloved and important dish — a vital source of flavor and protein. In those countries, it’s made with widely available shiro powder, a mixture of ground chickpeas, garlic, onion and spices. This version, based on Ghennet Tesfamicael’s recipe published in “In Bibi’s Kitchen,” by Hawa Hassan with Julia Turshen, cleverly suggests replacing shiro powder with chickpea flour and a homemade blend of berbere spice. You’ll be transported as your kitchen fills with the aroma of toasting warm spices and ground chilies. Traditionally, shiro is served alongside cooked greens and injera or other flatbreads. But it’s also delicious spread in a thick layer atop sourdough toast rubbed with garlic and finished with slices of tomato and a fried egg.
Tomatillo Pineapple Salsa
This fiercely bright salsa comes from Eduardo Rivera, who runs a farm called Sin Fronteras ("without borders") in Minnesota. Resist the temptation to eat it right out of the blender; it's best after it's been chilled at least an hour.
Shrimp Mofongo
According to Manolo Lopez, the Puerto Rican proprietor of the Smorgasburg food stand MofonGO, this mashed plantain dish is the “unofficial official dish of the islands.” Depending on the season, Mr. Lopez serves several versions — creole chicken, roast pork topped with a squiggle of pink Puerto Rican mayo-ketchup — all based on his mother’s recipe. Mr. Lopez makes the pork rinds from scratch; you don’t have to, but you should follow Mr. Lopez’ advice and eat this immediately after you make it. As mofongo cools, the mashed plantains begin to harden.
Toum (Garlic Whip)
This toum recipe comes from Marjayoun, Lebanon, where Sameer Eid grew up eating it with shawarma. Samy, Sameer’s son, learned how to make it after he started working at Phoenicia, the family’s restaurant in Birmingham, Mich. “It took me more attempts than any recipe in my life to get it right,” he said. The key is to be patient during Step 1, to be sure the garlic breaks down enough to later become a creamy, fluffy condiment. Toum is called “garlic whip” on Phoenicia’s menu. It’s served with roasted chicken and kebabs; some customers even request it with babyback ribs. It’s versatile, and also great drizzled over roasted vegetables and avocado toast.
Carrot and Parsley Salad
Wheat Berries With Spinach and Spring Onion
You can use any of the ancient wheat varieties here – spelt, kamut or farro. You could also substitute other greens, like chard or beet greens, for the spinach.
One-Pot French Onion Soup With Porcini Mushrooms
This version of the classic French soup simmers and bakes in a Dutch oven, while the toast broils right on top. Dried porcini mushrooms, fresh fennel and leeks provide deep umami flavor. Unless you have homemade beef stock on hand, go with a good chicken stock rather than boxed beef stock, which tastes mostly of salt. You could opt for vegetable stock for a vegetarian version, but skip the demi-glace, in that case. The preparation of this soup is time-consuming, but the flavor is well worth the effort. You can make the soup through Step 5 up to two days ahead of time. When ready to serve, reheat on the stove then continue with the final baking step for a hearty communal feast.
Creamy Pine Island Onion Soup
Real Sour Cream Onion Dip
Why make this classic dip with dried onion soup mix when it's almost as easy, and far more delicious, to make it from scratch?
Caramelized Onion Dip With Frizzled Leeks
Though onion-powder dip does give me a teenage memory buzz, I remember equally well the time I first slow-cooked a batch of onions, watching them easily turn from white to pale yellow to walnut (at which point you have to start minding them with care). These caramelized babies form the basis of scores of top-notch dishes, from onion soup to real Indian stews and sauces, but nowhere are they better used than as the basis for a dip: stir them, along with some lemon juice and thyme leaves, into yogurt or sour cream, and you’re on your way to dip nirvana. And just as your mother — or at least mine — made onion-sour-cream dip better with (French’s) canned fried onions, you can also take that idea back a hundred years and improve it: fry some leeks or shallots until they’re crisp. If you can manage to not eat those as you remove them from the pan, they enhance the dip even more.
Roasted Garlic and White Bean Dip With Rosemary
The idea of adding a whole head of garlic to a dip might scare you, but compared to its bracing raw counterpart, roasted garlic is sweet and mellow. This dip is garnished with a sprig of sizzled rosemary that's for more than just looks: Frying the herb infuses the olive oil with its fragrance. Spoon the remainder over your finished bowl for a hit of rosemary you wouldn’t get with just the minced leaves, then scoop it up with warm pita, cucumber spears, and carrot sticks.
Chicken Meatballs
These meatballs started out, funnily enough, as a meatloaf for a meal at home one night with our actual family. For the stewed-chicken-and-rice recipe, instead of forming a loaf, we made small, attractive meatballs, baked them briefly and then added them to the final stew with a chicken-skin garnish.
Tomato Salad With Cucumber and Ginger
The classic combination of tomatoes and cucumbers gets new life here from a lively dressing of lime zest and juice, fish sauce and serrano chile inspired by Thai papaya salad. It’s a study in contrasts: Bracing on its own, the salty-spicy vinaigrette is mellowed by fresh summer tomatoes and cucumbers. Large pieces of fresh ginger add a punch of spice without the heat, while cilantro and basil serve as fresh, cooling elements. Enjoy with red curry chicken, coconut rice and a nice crisp beer.
Maque Choux
This classic Cajun side dish is a sweet, hot, juicy, milky, buttery combination of corn, onions and peppers. It’s often cooked in rendered bacon fat and enriched with heavy cream, but this version relies upon only butter and a little water in their place, which allow the ingredients’ flavors to sing more clearly. While it is commonly understood that Fat Equals Flavor, there is a point at which too much fat actually masks complexities in flavors and dulls their vibrancy. Try the maque choux this way and see if you notice how bold and lively it tastes. If you miss the smokiness that bacon imparts, try instead a pinch of smoked paprika stirred in at the end.
Squash Blossom Quesadillas
Summer Squash Fritters With Garlic Dipping Sauce
David Venable, the most popular host on QVC, has a reputation for comfort food in its most cheesy, porky forms. But he is also a son of the South, and loves his summer vegetables. This recipe shows off his appreciation of both and is a delicious way to use up summer squash. It might seem daunting to peel 20 cloves of garlic, but you can make quick work of it by smashing the unpeeled cloves lightly with the side of a knife. The papery part will be easy to remove, and the cloves will still roast up mellow and soft. The resulting sauce is also excellent on sandwiches.
Marjoram-Scented Black Bass, Grilled Over Wood Fire
Grilling has become my favorite way to cook fish, especially when it's still whole. This way the meat is protected by the skin and bones, which allows for gentle cooking, even over low heat. Here, I use relatively strong flavorings and seasongs which, in combination with the mild wood smoke, produces a delicious result.''
Sour Cream and Roasted Red Onion Dip
Here’s how to make onion dip without standing near the stove for an eternity, waiting for onions to caramelize: Roast rings of onion in the oven with the teeniest bit of sugar for 40 minutes for effortlessly faux-caramelized onions. Red onions are naturally a bit sweeter and mellower than white ones, especially when they get brown and slouchy, but lemon juice, chives and raw garlic will perk them right up. The creaminess — what we’re here for — comes from three sources: sour cream, mayonnaise and Greek yogurt, a nice counter to the crisp potato chips you'll, of course, serve it with.
Creamed Red And White Pearl Onions With Bacon
This recipe came to The Times in 2003 from Barbara Lynch, the owner and chef of No. 9 Park in Boston. It is incredibly rich, and remarkably good. If you don't have time to blanch and peel the onions, feel free to use frozen pearl onions in a pinch.
Beef Bourguignon
Like coq au vin, its sister dish from the Burgundy region of France, beef Bourguignon is a stew of meat slowly simmered in hearty red wine along with pearl onions, mushrooms and crisp, cubed bacon. Use a good wine here, something simple but drinkable. It makes all the difference in the finished dish. As with all beef stews, this one is best made a day or two ahead; don’t sauté the mushrooms and onions until just before serving. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Slow-Roasted Heirloom Tomatoes With Fresh Thyme
Like any other tomato recipe, this dish lives or dies with the perfectly ripened tomato. Commercial growers breed for size, shape and hardiness of shipping, but you should put your emphasis on taste rather than appearance. I'm a willing taker for tomatoes that are not so stunning-looking because I know how good they taste.''