Onions & Garlic
1648 recipes found
Hobo Pack of New Potatoes, Red Onion and Orange
Fennel Slaw
Mashed Potatoes With Broccoflower
Potato and Black Bean Hash
Skillet Chicken With Rhubarb
In this savory skillet dinner, rhubarb, onions and garlic are simmered with white wine and butter into a rich sauce for browned chicken parts. I call for a whole, cut-up chicken here, so you’ll have the different parts to choose from at the table. (Just be sure to watch the breasts carefully; they might finish cooking before the dark meat.) But you can use your favorite chicken part instead. Thighs and drumsticks work particularly well. This dish goes nicely with polenta, which also helps brighten the rather drab color of the brightly flavored sauce.
Fricassee of Squid and Potatoes
Culotte Steaks With Onion Glaze And Horseradish Bread Crumbs
Potatoes and Broccoli Rabe Baked With Seasoned Oil
Black Bean Chorizo Casserole with Pickled Onions
You’ve probably made some kind of Mexican casserole layered with tortillas, beans, and plenty of melted cheese before (and if you haven’t, now is the time). But this one is bolder, brighter and more deeply flavored, thanks to pasilla chiles in the sauce, lime zest in the luscious crema topping, and chorizo in the beans. If you’d prefer a vegetarian version, leave out the chorizo. But do seek out the pasilla chiles (also called negra chiles), which add their inimitable smoky, fruity spice. This casserole reheats perfectly and will keep for at least five days in the fridge.
Fried Plantains With Herbs
Thai Combination Fried Rice
This dish is loosely based on Thailand’s ubiquitous fried rice dish, kao pad. Usually some kind of animal protein accompanies the rice — squid, crabmeat, ham, chicken, whatever the cook has on hand. My version relies instead on tofu and vegetables; the most important ingredients are the rice itself, the garlic and the fish sauce. Have all of your ingredients prepared and close to the stove. Cooking goes very quickly.
Skorthalia
Mussels With Chorizo
Apple Mashed Potatoes
Sea Scallop Ceviche
Plantain Soup
Georgian Beans (Lobio)
Zesty Barbecue Sauce
Caramelized-Onion Biscuits
Fiery Chili With Red Beans
Haitian Cornmeal Porridge (Mayi Moulen)
About as humble as a dish can be, with simple ingredients and cooking instructions no more complicated than boiling water, this Haitian recipe may shock you with its deliciousness — a base of warming, garlicky polenta-like porridge topped with a velvety purée of black beans and coconut milk (see the corresponding recipe for black-bean sauce). Slices of nutty avocado offer a gentle contrast in texture and another element of richness. It was adapted from the Haitian cooking instructor Cindy Similien-Johnson, who remembers it being made in her grandmother’s house.
Schmaltz and Gribeness
Pissaladiere