Onions & Garlic
1648 recipes found
Paillards Of Chicken With Pepper And Onion Salad
Tomato Sauce With Chili
Garlic Soup With Spinach
I made a lot of turkey stock after Thanksgiving and pulled some out for this spinach-packed, very quick and easy soup. A vegetarian version made simply with water and garlic is equally delicious.
Grilled Sea Scallops With Yellow Beets, Cucumbers and Lime
Here’s a simple bright dish that’s nearly effortless to put together. You make a sort of salad-like relish with onion, cucumber and golden beet, seasoned with ginger and lime juice. Once the scallops are grilled, you spoon the relish over and drizzle with fruity olive oil, along with a shower of chopped sweet herbs. Done and done. If sea scallops are not available, use wild shrimp or halibut or salmon fillets. It is best to cook and cool the beets in advance (even a day ahead).
Crab and Black Beans
Jalapeño Pickles
These medium-spicy pickles, versions of which can be found throughout Mexico and Central America, make a perfect garnish for burgers, tacos or sandwiches, or they may be served with drinks. They are often made only with jalapeños, plus a little onion and carrot. Jalapeños vary in heat: Some are very spicy, some not. If you wish to make the pickles spicier, add a few serrano chiles, split lengthwise.
Brazilian-Style Steaks With Country Sauce
Lara's Persian Pickled Garlic
Shrimp Stock
Hot-Pepper Liquid
Rice and Beans (Riz et Pois)
Fennel ‘Quick Kimchi’
This is not a traditional kimchi, but it approximates the flavor profile, bypassing a lengthier fermentation and instead relying on vinegar. In Korea, this dish would be considered a muchim, which can refer to any number of “seasoned” or “dressed” salads or other preparations. That also means you can eat it right away, though this fennel kimchi will keep up to two or three days before losing its crunch. Admittedly, fennel is not a traditional ingredient in kimchi, but its gentle aniseed flavor provides a clean landing pad for the spicy dressing, which leans on pantry stalwarts like gochugaru, sesame oil and fish sauce. Enjoy this as a hearty salad alongside fish, pork chops or any main dish that could use a fresh accompaniment. For a vegetarian option, you can swap out the fish sauce for soy sauce.
Cheater’s Pickles
This recipe was developed by accident when Dora Charles was working on her book, “A Real Southern Cook: In Her Savannah Kitchen.” The pickles come together fast, with a shock from ice cubes and a touch of sugar helping them move from raw to something between a pickle and a refreshing salad in just about a half-hour. Fresh herbs other than dill, like basil or a bit of mint or chive, can be used. A few slivers of sweet onion are nice, too.
Sichuan Chile Oil
Spicy chile crisp is a versatile condiment. Use it on noodles, over stir-fries, on eggs, with cold leftover meats, or in cold salads. (It’s especially good paired with yogurt and crisp, refreshing vegetables like cucumbers or raw snap peas.)
Ismail Merchant's Spinach Puree (Palak Bharta)
Wasabi-Soy Vinaigrette
This all-purpose salad vinaigrette is reminiscent of the wasabi-tinged soy sauce you might have with a California roll. Soy sauce, rice vinegar and sesame oil waltz in time, while the wasabi paste adds nose-clearing excitement. As with any recipe, feel free to adjust the ingredient amounts to your taste preferences, especially the wasabi, which can be scaled down or up. Be sure to shake if it’s been sitting in the fridge, as it wants to separate.
Garlic Knots
Garlic knots are a beloved classic pizzeria snack that can easily be recreated at home. Start with premade dough from the supermarket or buy it straight from your neighborhood pizza joint. For best results, the dough needs to rest — or “rise” — twice. The first resting period achieves a dough that is pliable and easy to roll out and shape. Once formed into knots, the dough rests a second time, allowing it to relax after being stretched and shaped, resulting in a more tender and fluffier garlic knot. But it’s the garlic butter that’s the star here. Cook the garlic slow and low, since frying it too fast will make it bitter, then toss it with the knots. For a cheesy twist, sprinkle some grated Parmesan over the glossy rolls.
Roasted Garlic Oil
Infused oils are a common sight in specialty food shops, but they can’t rival the real deal coming out of your kitchen. Get your best olive oil out and start crushing garlic cloves. A short stint in the oven will produce a smooth and round garlic flavor that takes grilled vegetables and dressings somewhere refined. A healthy spoonful to finish pasta dishes works very well, too.
Beef Braised in Red Wine
Colombian Beef and Potato Empanadas
Colombian empanadas are typically quite small — a couple of bites each — and have a crisp corn crust. There are a wide range of fillings you’ll find across Colombia, but this meat-and-potato mixture is the most common. Small yellow potatoes called papas criollas are the potato of choice here, but they are nearly impossible to find in the United States, so I use Yukon Gold instead. My wife’s family typically keeps the seasonings simple — salt, pepper and a dash of paprika — though many recipes include cumin or Triguisar, a powdered seasoning mix that contains ground cumin, paprika, achiote, turmeric and garlic. I season my filling with a little chicken bouillon, but you could use plain salt instead. The filling uses half an onion and half a tomato, so save the other half for the fresh, cilantro-based ají, to serve with the empanadas.
Barbecued Chopped Chicken
Butternut Squash Panade
A panade, originally an economizing vehicle for using old bread to feed a family, is a delicious dish in its own right. Essentially a savory bread pudding made with layers of caramelized onions and winter squash, it makes for a hearty meatless main dish. A panade can also substitute for bread stuffing and be served alongside a roasted bird.
Turkey Burgers With Green Garlic and Parsley
I’m even adding green garlic to my son’s turkey burgers. The grated onion and abundance of green garlic add moisture as well as flavor to these burgers. Make sure not to press on them when you cook them, as turkey burgers can be dry – they need all the juice they’ve got.
Braised Fennel With White Bean Purée
Creamy but not overtly rich, this simple preparation of earthy vegetables is infused with the flavor of salty, homemade Parmesan broth — but it’s adaptable, and could also be made using vegetable or chicken stock. If fennel isn’t your thing, try this with celery stalks or parsnips. If you are preparing the puréed beans ahead of time, keep them moist when you reheat them by adding a small splash of Parmesan broth or stock to the saucepan and stirring until warm. This deeply comforting dish can be prepared days in advance and assembled and served within minutes.