Onions & Garlic

1648 recipes found

NYT Cooking

Pork Stew With Polenta

40m2 servings

NYT Cooking

Salmon and Asparagus Chinois

15m2 servings

Polenta With Corn, Tomato And Red Onion Sauce

NYT Cooking

Polenta With Corn, Tomato And Red Onion Sauce

25m2 servings

NYT Cooking

Grilled Lamb on Rosemary Skewers

Lamb on rosemary skewers has to be one of the oldest recipes in the world. In ancient times, the meat could just as easily have been goat, or something wilder, and fish was no doubt also a candidate. The idea of cutting branches of rosemary and using them as skewers must certainly have occurred to humans soon after they figured out how to build fires. You want rosemary branches with woody stalks, if possible. But if the stalks are too flimsy to poke through the lamb, run a pilot hole through with a skewer, and be sure to grill the lamb and figs separately because they'll cook at different rates. You might throw together a little basting sauce of lemon, garlic and a little more rosemary, but the skewers are just fine without it, and have been for thousands of years.

20m4 to 6 servings

NYT Cooking

Czech Lentils (Cocka)

55m2 servings as a main dish

NYT Cooking

Caramelized Onion and Lentil Pilaf

Back in 2003, Nigella Lawson brought to The Times a recipe for chicken and apricot masala, and with it, she paired this dish, a caramelized onion and lentil pilaf. “The sweet smokiness of scorched onion and the depth of spicing you get from cumin, coriander and cloves more than balances out the rich texture of the rice studded with lentils and mustard seeds,” she wrote. “This dish is robust and earthy ballast. I might even have it by itself for supper, with no more than a salad of diced cucumber, dressed with yogurt and dried mint, on the side.” Perhaps you should do the same.

40m6 servings