Onions & Garlic
1648 recipes found
Grilled Pizza With Grilled Red Onions and Feta
I use a perforated grill pan to cook sliced onions and other vegetables on the grill. They’ll have a nice charred flavor and be just soft enough if you cook them before you put them on the pizza.
Buttery Moong Dal With Garlic and Cumin
This a basic mung bean dal, meant to be a simple everyday Indian meal with rice and chapati, or a side dish as part of a larger meal. The wonderful buttery flavor is obtained from the technique called tarka, which means spices sizzled in ghee, added to the pot at the end of the cooking process. Whirl the dal in a blender for a velvet-smooth texture. You could serve it as is, with the texture of a thick vegetable purée, or thin it with a little water and serve it as a soup. Other legumes such as red lentils or yellow split peas may be used instead.
Locro de Gallina (Chicken Soup With Squash, Green Plantains and Yuca)
Derived from a Quechua term for a hearty soup-stew hybrid, locro originated in the Andes mountain range but today encompasses a glut of South American soups that vary from country to country, and household to household. Originally made with varying combinations of squash, corn, beans and potatoes, locro has transformed regionally, with some even including ingredients like poached eggs and thinly shaved brisket. Inspired by versions found in Santa Cruz de la Sierra, Bolivia, this recipe starts with chicken broth seasoned with turmeric, paprika and annatto seeds, and uses squash, plantains and yuca, but feel free to use whatever vegetables you have in your fridge. Make sure to keep the pieces large so they don’t disintegrate into the soup as it simmers; cutting them with your spoon as you eat is part of the experience.
Grilled Garlic Bread With Basil and Parmesan
Garlic, cheese and basil on bread is a classic to go with pasta, but this recipe is made on the grill. With few ingredients (and things to carry), it can be a great addition to a campout or cookout. And, despite the utility involved in cooking outdoors, it’s also elegant.
Potato Nik
After living in what must have seemed like every neighborhood in three boroughs, my mother’s parents, in their old-ish age, settled in Astoria, which is where I spent almost all the Thanksgivings of my childhood. Thanksgiving was always (in my memory) gray and blustery, and my grandmother’s kitchen, steamy. She produced, almost solo, the traditionally ridiculous abundance of food, including my favorite, the potato “nik,” a huge latke fried in chicken fat until really brown, and as crisp as perfectly done shoestring fries. I still make this, and so can you.
Any Vegetable Soup
When it comes to stocking the pantry with root vegetables, most people stop with potatoes (regular and sweet), carrots, onions and garlic. And those are excellent to have on hand. But there are loads of other, more neglected roots, like rutabagas, turnips, radishes and celery root, worth having on hand. All root vegetables will keep for months in a cool, dark place, and they come in very handy, whether you want to roast up a bunch with olive oil and spices, or you want to make them into soup. This soup may not be the most beautiful of dishes, but it's hearty and nourishing, and highly adaptable, easily made with just about any root vegetables you have on hand.
French Lentils With Garlic and Thyme
This is a classic French way to cook lentils, and it’s very easy. Aromatics are sautéed and then simmered with French lentils, also known as Le Puy lentils, for 20 to 25 minutes. It is an easy side dish (shown here with cod baked with prosciutto), redolent of a Provencal feast.
Cauliflower “Mac” and Cheese
Somewhere between macaroni and cheese, British cauliflower cheese and a cauliflower gratin is this burbling dish of tangy, creamy cauliflower. Cauliflower florets cut into noodle-size pieces step in for macaroni in this pasta-less macaroni and cheese; they’re roasted and draped in a mixture of melty Cheddar, heavy cream, garlic and cayenne. You could also add mustard, thyme or rosemary, or even caramelized onions, and swap out the Cheddar for Gruyère or another cheese. As the cauliflower cooks in the cream mixture, the cream thickens slightly and the cauliflower continues to brown. Serve it with a bright, crisp salad to offset the richness.
White Bean and Avocado Salad With Garlic Oil
Buttery avocado and creamy cannellini beans are a natural combination in this easy salad, and a quick garlic oil provides punch. The ingredient list is fairly simple, but here are a couple of tips that take it from good to great: First, make sure to remove the sliced garlic from the oil just as it starts to turn golden, so it doesn’t burn. Second, when working with ripe avocados, bypass the standard way of scooping the flesh out of the skin. Instead, achieve immaculate edges by quartering the avocado lengthwise, then gently peeling back the skin to remove the flesh.
Spiced Roasted Cauliflower With Feta and Garlic
Cauliflower undergoes a few stages of cooking in this recipe, and, for a deep brown and ridiculous flavor, it’s important to see it through all of them. It will be cooked through about halfway through roasting, but to transform it from pale and tender to crisp and golden brown, it must continue roasting at very high heat. Make sure to keep the smaller bits that fall away as you prepare and slice the cauliflower. They'll get the most golden and crunchy, almost like little cauliflower bread crumbs.
White Beans au Vin
This recipe uses canned white beans in place of chicken for a quick and totally vegetarian riff on classic coq au vin. Mushrooms, red wine, Cognac and a splash of balsamic vinegar stirred in just before serving help this dish develop an impressive depth of flavor in just a short time. The quality of your vegetable broth makes a big difference here; use an organic or other good-quality brand for best results.
Parmesan White Bean Soup With Hearty Greens
Whatever you do, don’t throw away your Parmesan rinds: Within those waxy rinds is enough rich umami and salty cheese flavor to carry an entire soup’s broth. Collect and store them in an airtight container in the freezer (or purchase a container of them at your grocery store). Once you have about 10 ounces of rinds, simmer them with aromatics as you would to make chicken or bone broth. (For an easier cleanup, enclose the rinds in cheesecloth or muslin.) Use the broth to make risotto or minestrone, a pot of beans or this soup, which combines beans and greens with the garlic and lemon rind from the broth. Use whichever beans and greens you like, and mop up every last Parmesan-y drop with a hunk of crusty bread.
Quick-Pickled Vegetable Salad
The best salads don’t have to be laborious. This one benefits from pickled red onions, which take only minutes to make and can perk up salads, seared meats and vegetables, pasta and even grilled cheese. Make a double batch, and you’ll brighten future meals in a flash. And, for excellent flavor in every bite, season the ingredients before combining, bearing in mind that celery, carrots and firmer vegetables need far more salt and pepper than delicate salad greens.
Pomegranate Baked Rice and Onions With Dill
This tangy-sweet casserole is adapted from Shimi Aaron, an Israeli chef also known for his elaborate chocolate babkas. In this colorful dish, a layer of short-grain rice studded with pine nuts and dill is bathed in pomegranate juice and honey, and topped with shingles of red and yellow onions. When it emerges from the oven, the onions glisten like jewels, and the rice is fragrant, tender and a little sticky. Serve this as a meatless main course with a crisp salad, or as scene-stealing side dish alongside a simple roast chicken or fish.
Winter Tomato Soup With Bulgur
Inspired by a recipe in Diane Kochilas’s wonderful new book “The Country Cooking of Greece,” this thick, satisfying soup is based on a summer soup made with fresh tomatoes. It looked so comforting that I decided to use canned tomatoes and make a winter version. The onion not only contributes flavor but also texture to this thick potage.
Hanjan Chicken Wings
Hanjan, on West 26th Street, is a fine place to find Korean soul food, but when it comes to chicken wings, Hooni Kim, the chef, takes a sharp turn away from the hot-oil-blasted treatment that’s in vogue at many Korean restaurants in New York. Instead, he takes wings from chickens that have been killed just hours earlier, and he gives them a gentle grilling so that nothing interferes with the essential flavor of the meat. The marinade? Just four ingredients that quietly mingle like old friends at a cocktail party. “So easy,” Mr. Kim said. Listen to the man.
One-Pot BBQ Pork and Beans
Two beloved barbecue staples are cooked together in one pot (or a slow cooker) for mutually beneficial results. As the pork shoulder braises, the pork juices flavor the barbecue sauce and the sauce tenderizes the pork. Beans are then added to soak up the deeply concentrated sauce. The recipe uses store-bought barbecue sauce enhanced with the smoky heat of canned chipotles in adobo and brown sugar, which helps glaze the pork. Because every barbecue sauce is different, taste and adjust yours as needed. (To mimic a North Carolina-style sauce, add apple cider vinegar with the beans, or yellow mustard for a South Carolina-style sauce, or even gochujang and soy sauce for a Korean-inspired take.) To serve, slice the pork or shred it into pulled pork. Cornbread, biscuits or Texas toast are great additions.
Chicken Thighs With Cumin, Cayenne and Citrus
Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.
Smothered Pork Chops
Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour — chili powder, say, or smoked paprika.
Bhatti da Murgh (Indian Grilled Chicken With Whole Spices)
Adapted from the chef Chintan Pandya of Adda Indian Canteen in Long Island City, Queens, this fiery, aromatic recipe calls for marinating whole chicken legs in yogurt, ginger-garlic paste and ground spices, then coating them in cracked whole spices before roasting. The ground spices imbue the meat with flavor while the whole spices add pungency and a wonderful crunch. At Adda, Mr. Pandya cooks these in a tandoor. But you can roast them in your oven, or cook them on the grill using indirect heat and a baking sheet. In either case, brushing the sizzling chicken skin with plenty of melted butter is the key to its rich taste and burnished crispness.
Thit Heo Kho Trung (Pork and Eggs in Caramel Sauce)
Tet is for savoring abundance, which explains why this rich, savory braise of pork and eggs in bittersweet caramel sauce is a must-have on many southern Vietnamese Lunar New Year menus. It’s an extravagant treat. Pork leg with the skin attached (fresh ham) is the cut of meat traditionally used, but pork shoulder or belly also offers the delicious balance of fat and lean meat. The eggs lend an interesting contrast of chewy white and buttery yolk, while the sauce featuring coconut water is softly sweet. Searing the meat and including peppercorns are modern touches that induce greater complexity. The cook time can be cut nearly in half by making the braise in a pressure cooker. Crunchy pickled bean sprout salad is the traditional accompaniment, along with plenty of rice. Stir-fried greens can be served alongside too.
Pork Braised In Milk And Cream
Piperade
Green peppers are featured in many traditional Basque dishes. This piperade can be served as a main dish, usually with the addition of ham; a side dish, or a condiment.
Zuni Café’s Red Onion Pickles
At San Francisco’s Zuni Café, these crisp, bright pink onion rings are served with the hamburger, but they are also delicious paired with charcuterie, pâtés, cheese platters and smoked fish. Easy to make and wonderful to have on hand, the pickles keep indefinitely in the refrigerator.