Onions & Garlic
1648 recipes found
Chez Louis Potato Pie
Lapin A La Bourguignonne (Rabbit With Red-Wine Sauce)
Black Bean Puree With Cilantro
Red Chile Pork Brochettes
Spicy red chile sauce, made with New Mexico red chile powder, is used as both a marinade and a dipping sauce for these small brochettes, which are ideal party food. They are best grilled outdoors over coals, but also work fine on a stovetop cast iron grill or under the broiler. Threading each piece of meat onto two skewers, rather than one, keeps the meat from twirling and makes it easier to grill. (If you’re using bamboo skewers, soak them in warm water for 15 minutes, so they won’t catch fire.)
Deborah Madison's Fragrant Onion Tart
The chef and gardener Deborah Madison has been writing almost entirely about vegetables for more than 25 years. This recipe comes from her book“Vegetable Literacy,” which breaks down the universe of vegetables into botanical families — the Carrots (carrot, celery, fennel, parsnips), the Sunflowers (sunchoke, cardoon, artichoke, endive, escarole, lettuce) and so on.
Roasted Garlic and Eggplant Jam
Cranberry Onion Jam
Onion Jam
Vidalia Onion And Garlic Jam
This pungent jam softens and spices the taste of beef, pork, chicken or lamb when rubbed on either side of the meat about an hour before grilling. Wipe excess jam off before grilling over hot coals as it becomes bitter. It also makes a fine substitute for butter or oil on slices of crusty bread, can be used in place of mayonnaise on meat sandwiches or in place of tomato sauce on pizzas.
Fennel Marmalade
I can’t think of a better accompaniment for this Provençal-inspired condiment than a piece of grilled fish. For a simpler meal, try this marmalade atop a bowl of brown rice or a bruschetta.
Nobu's Chicken Stock
Veal Stock
Hard-Boiled Eggs With Mustard Sauce
Basic Enhanced Canned Stock
Vietnamese-Style Beef Stock
David Tanis's Vegetable Broth
Garlic Soup with Potatoes and Broccoli
Garlic soup is a dish that you can turn to when you think the cupboards are bare. It makes a soothing, satisfying meal. The classic Provençal version of this soup is made with little more than water, whole crushed garlic cloves, salt, and olive oil; this version is more substantial and has a bit more flavor because I mince the garlic.
Eprax (Kurdish Stuffed Vegetables and Lamb)
This recipe for eprax, a multilayered casserole of Kurdish-style stuffed vegetables and lamb chops, comes from Parwin Tayyar in Nashville. To make the dish, sometimes called dolmas, Ms. Tayyar prepares a gently spiced lamb and rice filling, and uses it to stuff a mixture of vegetables, such as squash, tomatoes, potatoes and cabbage. Carefully layered in a pot with a little liquid, the vegetables simmer and steam together on the stove until they're tender. Then the whole dish is tipped out into a messy, delicious pile to be eaten with flatbread, pickles, hummus or a cucumber sauce. It may seem like a complex process, but once all the vegetables are prepped and the filling is ready, things go quickly. The dish is flexible, and what Ms. Tayyar provides is a blueprint: You can stuff any vegetables you have on hand, as long as you remember to stuff them loosely.
Green Garlic, Potato and Leek Soup
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Turkey Broth
Red Onion Soup With Cheese Toasts
Onion soup is an excellent antidote to blustery, cold weather. Jacques Pépin showed me his way when I first met him years ago in California. His admonishments: Don’t overcrowd the pan or the onions won’t brown. Keep the heat high but not too high, so the onions don’t cook too fast and burn. Be generous with the salt and pepper. Bay leaf and thyme are essential, everything else is negotiable. A little red wine is nice, a splash of Cognac couldn’t hurt. A welcome all-purpose remedy, especially at this time of year.
One-Pot French Onion Soup With Garlic-Gruyère Croutons
I don’t make onion soup at home partly because I lack the flameproof bowls that chefs run under the broiler to melt the cheese. And what’s the point of making onion soup without the elastic cap of gooey Gruyère? The more I pondered this, the more I wondered if I could skip those individual bowls, layer the croutons and cheese directly into the soup pot, and just broil the whole thing.
Rich Garlic Soup With Spinach and Pasta
This is a heartier version of garlic soup, a meal in a bowl with a generous egg yolk enrichment and lots of iron-rich spinach.
Fennel, Garlic and Potato Soup
This anise-scented soup is reminiscent of the classic potato and leek soup known as vichyssoise, but it’s lighter and contains no dairy. It’s good hot or cold.