Onions & Garlic
1648 recipes found
Molho de cebola (Onion sauce)
Joe Luppi's dipping sauce
Sauteed Stuffed Veal Birds
Codfish Cakes With Sweet Peppers and Onions
Codfish cakes are traditionally made with salt cod, which needs a day or two of soaking to soften and desalinate the salted fish. This version uses lightly cured fresh cod instead, and a bright mix of green herbs. These cakes are not floured or breaded — instead, they are gently fried in olive oil until golden.
Veal Chops, With Fresh Basil
Gingered Broccoli Cheese
Quick Roasted Tomatillo Salsa
This is a classic Mexican blender tomatillo salsa. Once the tomatillos are roasted there is no cooking involved. Serve this tangy, medium-hot salsa with roasted or microwaved tortilla chips, or use it for quick tacos or as an easy condiment for grilled fish or chicken.
Pesto Pizza
Ed Giobbi's Whole-Lamb Barbecue
Avocado Tacos
Most top chefs will tell you the same thing: When they finally escape from the elaborate labors they oversee in the kitchen, they crave late-night street food that’s poetically simple and satisfying: hot dogs, fried rice, a bowl of noodles. For Enrique Olvera, the chef at Cosme in New York and Pujol in Mexico City, that hand-to-mouth haiku can be found in avocado tacos, which he scarfs down around the clock. They serve as both “a comfort,” he said, and “a cultural expression.” In its most basic form, an avocado taco is like a two-bite couplet in praise of Mexican ingredients: a chewy corn tortilla enclosing creamy slices of the-butter-that-grows-on-trees. Spare additions elevate that avocado: a pinch of salt, a spray of lime juice, a sprinkle of chopped onions and cilantro. But the chef takes elevation one step further with a salsa made of pasilla chiles and tomatillos.
Lemon-Chili Green Sauce
Gnocchi With Wild-Mushroom Saute
Dominican Braised Lamb
Caper Potato-Garlic Dip
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Juniper-and-Beer-Braised Short Ribs
Octopus With Garlic Sauce
Adapted from Aglaia Kremezi's "Foods of the Greek Islands"
Sara's Sweetbread Fricassee
Cold Poached Shrimp With Marjoram Pesto
Barbecued Red Onion Chutney
You'll need a medium-hot charcoal fire for this recipe. So either start cooking when the main dish comes off the fire or, if making this dish separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Serve this smoky chutney alongside pork or beef.
Beef-Kidney Stew
Smoky Chimichurri
You'll need a medium-hot charcoal fire to make this Argentine sauce. Either start cooking when your main grilled item comes off the fire or, if making this sauce separately, light a charcoal fire in your grill, putting all the coals on one side, and wait until it has died down to medium. Remove some or all of the pith and seeds from the jalapeños if you prefer a milder sauce. This relish is particularly good with beef.
Roast Potatoes and Onions
Turkish-Style Braised Eggplant