Onions & Garlic
1648 recipes found
Gambas al Ajillo (Spanish Garlic Shrimp)
All over Spain, gambas al ajillo and its various versions (made with camarones, or shrimp, or mushrooms for a vegetarian twist) are beloved. And what’s not to love? Sweet, briny prawns (or larger shrimp in the United States) are sautéed with lots of garlic and olive oil, finished with a touch of hot pepper, and ready in less than half an hour. Don’t leave behind the flavorful extra-virgin olive oil, which is perfect for sopping up. Quick! Someone get a crusty loaf for just that purpose.
Escalivada (Catalan Roasted Vegetables)
In Catalonia, escalivada is traditionally prepared in the fireplace, with raw vegetables nestled in the coals and ashes, cooked slowly until soft — typically eggplant, sweet bell peppers and onions, sometimes tomato. When cool, the charred skins are removed, and the vegetables are sliced or torn into strips, then dressed with olive oil, garlic and sherry vinegar. These days, the method has changed slightly, with modern cooks roasting the vegetables on a sheet pan in the oven or over indirect heat in a covered grill. The ingredients mingle, resulting in something much like a vegetable stew. Once assembled, it will keep a week and can be served cold or at room temperature. It tastes best when aged at least a day, so make it ahead for a party or picnic.
Pakora
Crunchy, savory and well-seasoned with cumin, turmeric and chiles, fried vegetable pakora are a popular South Asian street food and snack. Pakoras are a perfect opportunity to use up just about any vegetables you have on hand. This version uses thinly sliced onion, potatoes and carrots, which get extracrispy when fried. Broccoli, cauliflower, sweet potato, peppers or cabbage also work well; and you can also grate or chop the vegetables rather than slicing them, if preferred. The thick, sticky batter is prepared with nutty gram or chickpea flour, but rice flour can also be used, just be sure to add the water judiciously. Pakora are best served right away, but they can also be stored in a closed container in the fridge and reheated in a hot oven for a couple of minutes. Serve pakora with mint chutney for dipping, and chai to drink alongside.
Spaghetti Sauce
A crowd-pleaser for all ages, this classic spaghetti sauce is thick, meaty and, most importantly, perfectly coats each strand of spaghetti. Garlic, tomato and ground beef are the foundation of this simple sauce, and a mix of dried fennel seeds and herbs adds savory depth. Red wine and a bit of sugar bring out the sweetness of the tomato. The flavors of the sauce intensify with time, so feel free to make it in advance, refrigerate and reheat later. The sauce also freezes well so you can have it on hand for future meals. Don’t tell spaghetti, but this sauce is also delicious layered in a lasagna or stirred into a cheesy baked pasta dish.
Toasted Garlic Rice
This potent garlic rice recipe is for anybody who believes that there is no such thing as too much garlic. Finely chopped garlic toasts in butter, infusing it with its intoxicating aroma and flavor. The rice is also topped with store-bought fried garlic — in an ideal world, you would use a variety, ranging from thick fried slices to finely chopped bits and feathery pieces, but any crispy, store-bought fried garlic will do. The different kinds — and shapes, and sizes — bring a variety of crunch and a range of garlic flavors to the already intensely garlicky rice. Loudly garlicky, this dish is great alongside any saucy mains, or as a side for grilled meat or fish.
Korean BBQ Steak
You don’t need a lot of meat for a Korean barbecue meal to feel like a veritable feast. For the chef Peter Cho in Portland, Ore., the specific cut of steak doesn’t matter as much as what is available, so pick what looks good at the market, and whatever works for your budget. When it comes to flavor, Mr. Cho’s marinade is pitch perfect: salty, sweet and savory in just the right ways. Taking the extra step to strain the marinade results in cleaner flavors in the end, and less burning. The ssamjang here is less a sauce than it is a condiment — a tangle of doenjang and gochujang, their fermented saltiness knocked back with whatever finely chopped seasonal vegetables you have on hand. Serve with your favorite Korean BBQ staples: pa muchim (scallion salad) and gyeran jjim (steamed eggs), for instance, and end the meal with a burbling pot of doenjang jjigae (soybean paste stew) with fresh white rice, as is customary.
Smoky Confit Tomato and Lemon Pasta
This tomato pasta is a testament to simplicity: Just toss all the sauce ingredients into a roasting pan and let the oven — and pool of olive oil — gently simmer and “confit” the rest while you prepare your pasta. The stars of this dish are the ancho chile, slowly releasing a subtle smoky spice as it softens in the oil, and the strips of lemon peel, which sweeten as they cook. Heirloom tomatoes add wonderful fragrance and variety, as some break down into the sauce while others remain firm, adding textural contrast. This recipe is incredibly versatile: Swap the ancho chile for a long red chile and a teaspoon of smoked paprika, for example, or use other types of tomatoes if they are easier to come by. Foolproof in method and bursting with flavor, this dish is a perfect addition to any midweek repertoire.
Aloo Gosht (Spicy Beef and Potato Stew)
Typically cooked on the stove with bone-in goat pieces, this version of a traditional Punjabi meat and potato stew exchanges simmering for the French technique of braising, and swaps goat for boneless beef — the meat is browned first and then finished in the oven submerged in liquid. Beef broth or water do the trick here. Tomatoes provide acidity. The use of whole spices like peppercorn and clove along with chile powder and garam masala, used twice at different points in the cooking process, contribute to the deliciously layered dish. Braising lends more control, ensuring the meat is tender, and potatoes provide quiet moments of relief in an otherwise fiery combination of flavors. Though it takes some time, the steps are simple and the resulting complexly spiced and rich, lip-smacking stew is worth the effort.
Salsa Negra (Smoky Garlic and Walnut Salsa)
This salsa, inspired by Gabriela Cámara’s Salsa Negra recipe in her cookbook “My Mexico City Kitchen,” is a versatile and flavorful addition to any meal. It has a perfect balance of heat and sweetness that enhances breakfast, lunch, dinner and everything in between. The spice level is moderate thanks to morita chiles — smoked, dried jalapeños — that add a smoky note to the salsa. Stir a dollop into scrambled eggs or spread on toasted bread leading up to avocado toast. As long as it’s refrigerated and the oil doesn’t go rancid, it keeps indefinitely. Keep a little out at room temperature so that its full flavors are expressed. This is a great time to splurge on pre-peeled garlic available at most supermarkets.
Fresh Tomato, Basil and Prosciutto Pasta
This summertime pasta of lightly sizzled garlic and tomatoes with torn basil is satisfyingly easy and delicious. It’s also a reminder that with really great ingredients, not a lot of cooking is necessary to create a stand-out meal. Melt-in-your-mouth prosciutto and dollops of ricotta add a little richness to contrast with all the freshness, leaving you with a colorful main that doesn’t really need much else, but a sprinkle of crushed red-pepper flakes or a few thin rings of jalapeño or sweet red pepper could be welcome additions.
Grilled Pork Chops With Pineapple Salsa
This 5-ingredient recipe maximizes flavor by using two multitasking powerhouses — garlic and pineapple — that tag team with the grill or a grill pan. Grilling is a great way to infuse flavor and have easy post-dinner cleanup. The acidity of the pineapple acts as a quick meat tenderizer and infuses complex flavors. Garlic not only adds flavor to the marinade and salsa but also can add a bit of sass to cooked white rice to serve alongside the sweet and savory pork. Gently fry up minced garlic with neutral oil, then drizzle over cooked rice to transform it into aromatic garlic rice. It’s a simple and creative way to use what you already have on hand. Together the pineapple and garlic will inspire you to create even more quick meals with strong flavors.
Garlicky Chicken Sandwiches With Red Cabbage Slaw
Two heads of garlic sautéed in extra-virgin olive oil set the stage for these sandwiches, where tender chicken thighs are heavily seasoned, then pan-seared in garlic oil until dark golden brown. A red-cabbage slaw nestled above and below the chicken adds crunch, and its vinegar (not mayo) base means you don’t have to worry if it sits outside for too long. But your guests will have eaten these up long before then.
Butter Bean Dip With Frizzled Onions and Preserved Lemon
Though creamy, mashed beans provide the foundation, the frizzled onion mixture is the true star of this dish. Cooked quickly over high heat, with layers of garlic, cumin and preserved lemon, these onions are sweet and salty, rich and acidic, making this a surefire hit with minimal effort. Canned butter beans are then briefly cooked in the fragrant frizzled onion oil before being mashed (or blended, if you prefer a smoother texture) to create the perfect base. If you can’t get your hands on preserved lemons, fresh lemon pulp and finely sliced zest can be used; just be sure to add an extra pinch of salt, too. This makes for a great side or dip, or spread it on pita and use as a filling for the ultimate chicken or cauliflower shawarma.
Kabab Koobideh
Popular street skewers found all over Iran, koobideh are traditionally made using either ground beef or lamb flavored simply but impactfully. This recipe calls for three seasonings: grated onion, sumac and salt. The word “koobideh” is derived from the Iranian term for “to beat,” referring to the way in which the meat is prepared. Aggressively working and mixing the ground meat to form a cohesive mixture helps when it’s time to form the meat onto the skewers. Baking soda helps to keep the meat tender, while using 80 percent lean ground meat will keep the koobideh moist. When grilling the kababs, 1-inch-wide flat metal skewers work best to hold the meat. But, you can also shape the meat mixture directly on parchment paper if you don’t have metal skewers. Grilling over charcoal yields the best results, but cooking in the oven will also work well. Serve koobideh with steamed basmati rice or sabzi polo, grilled plum tomatoes and fresh herbs, such as parsley, dill and tarragon. A squeeze of fresh lime juice doesn’t hurt either.
Garlic Butter Steak Bites
Inspired by bite-size steak tips — the highly snackable bar food that’s beloved in Boston and the greater New England area — these garlic butter steak bites follow a classic bistro flavor profile accented with a punch of soy sauce. They’re quick and clever: Cutting steak into small pieces creates more surface area to quickly soak up a marinade, and the morsels cook off in just minutes. Here, they are marinated in a mixture of soy sauce and olive oil, then finished in the pan with a swirl of butter, garlic and parsley. They are perfect for summer spreads alongside a hearty, lemony farro salad or a summery corn salad, plus some bread to swipe up the rich sauce. Serve with toothpicks for easy snacking, or small plates.
Lemon-Garlic Linguine
This bright and creamy pasta is a weeknight go-to that can be embellished with seared scallops, shrimp or mushrooms to make it something special. Grated garlic, lemon zest and black pepper sizzle and bloom in melted butter to which starchy pasta water is added to create a thick sauce. A hit of lemon juice at the very end keeps it punchy. Linguine, which is not as thin as spaghetti or as thick as fettuccine, works well here, but if you have another pasta shape on-hand, feel free to swap it in.
Roasted Garlic
Unlike sautéing, which enhances garlic’s aromatic bite, roasting garlic transforms it almost entirely, making it immensely soft and sweet, with a rich caramel color. It becomes ultra fragrant and easy to spread. Using roasted garlic is a simple way to add depth to dressings, sauces, dips and sides like mashed potatoes, grains and vegetables. Add it to your avocado toast or tuna sandwich for a little upgrade. Carefully peel the roasted garlic and refrigerate in a sealed container for up to two weeks or in the freezer for a month. Alternatively, you can squeeze the garlic out to use and store as a paste.
Garlic Shrimp With Crisped Chickpeas
A snappy skillet dish well-suited to warm weather eating and snacking, this garlic shrimp recipe is a sunny mashup of shrimp scampi and gambas al ajillo, leaning on the lighter side. A hefty dose of smoked paprika adds a spirited color and dynamic smoky flavor to both the garlicky shrimp and chickpeas. The canned chickpeas gain extra depth and texture from sizzling in the pan until crunchy, then simmering in white wine until tender. Use a wine that you’d like to sip alongside this dish, and serve with some crusty bread to wipe your bowl (and even the pan). If you’d like some greens to round out your spread, simple sautéed spinach with garlic would be a delightful addition.
Garlicky Alfredo Beans
This five-ingredient recipe transforms canned beans into a no-fuss, comforting meal that’s easy to whip together at the end of a long day. The beans are doused in a creamy, garlic-infused sauce that’s inspired by Alfredo, and topped with crunchy garlic chips. Choosing the right beans for this recipe might feel intimidating, but the most important thing to remember is texture. Beans that hold their shape and won’t immediately disappear in the sauce are ideal: butter (or lima), Great Northern or garbanzo beans will make great contenders for this recipe. When pan-frying the sliced garlic into chips, you’ll want to mix attentively for the best results, since the delicate garlic chips can burn very easily. Crunchy and flavorful, they’re worth the effort.
Honey-Garlic Chicken
These sweet and salty honey-garlic chicken breasts are perfect for when you want big flavor, but you’re short on time. To ensure golden-brown chicken breasts that stay plump and moist, start with a hot pan and pat the chicken dry to avoid adding extra moisture, then allow the chicken to sear properly. Once your chicken has taken on color, set it aside and create a simple pan sauce of honey, soy sauce, vinegar, garlic and butter. When the sauce is glossy, return the chicken to the pan and turn it until coated in the satiny honey-garlic sauce. Serve with roasted potatoes, rice or bread to soak it all up.
Bhaji Sliders
These spicy, hearty sandwiches are a simplified, quick take on pav bhaji, a popular Mumbai street food that is a celebration of humble vegetables — pav means bread in Hindi and bhaji means vegetables. Potatoes and cauliflower make the backbone of this hefty, generously spiced vegetarian main. Peas balance with sweetness. And although 4 tablespoons may seem like a lot of butter, in the end it’s vital to the characteristic texture of the dish: rich, glorious sloppiness. Served on a mini bun, the basic ingredients rise to the occasion and make for a fun and satisfying, albeit messy, slider.
Quick Smoked Salmon Tart
Reminiscent of a classic bagel with lox, this quick and convenient tart is made with buttery, flaky store-bought puff pastry for a no-rolling-necessary appetizer or light yet satisfying meal. A schmear of sour cream is added after the pastry is baked, followed by smoked salmon and toppings boasting of nothing but freshness: crisp cucumbers, pickled onion, briny capers and fragrant dill. Altogether, this smoky, creamy tart is a surefire hit for any gathering.
Aloo Chicken
This version of a traditional Punjabi chicken and potato stew uses some shortcuts — boneless chicken and chicken stock instead of whole chicken thighs, and cashew butter in place of ground cashews — to produce a quick, one-pot meal with complex flavors. The quality of the stock heavily influences the end result, so reach for the best. Onion, ginger, garlic, chile powder and garam masala layer on sweetness and heat while cashew butter adds a rich nuttiness. Serve with lemon wedges for a final hit of brightness.
Brisket
For Jewish holidays, especially Passover, when there is a big crowd for dinner, I always make brisket. This recipe was carried down in my mother’s family, but updated a bit by me in my new cookbook “My Life in Recipes” (Alfred A. Knopf, 2024). The secrets to a good brisket are simple: Slowly braise it in ample liquid, and add lots of onions for flavor. The brisket can be eaten straight from the oven, as soon as it’s cooked, but is best prepared in advance to let the flavors blend together. Refrigerating overnight makes it easy to skim and discard the fat that accumulates on the surface of the gravy. You can strain the sauce if you like, but do keep the onions and carrots. Serve this with matzo farfel, egg noodles, potato latkes or kasha varnishkes.