Onions & Garlic
1648 recipes found
Green Garlic Tabbouleh
This heady version of classic tabbouleh salad is for garlic lovers only. Instead of the salad relying solely on parsley, the green garlic stems add intensity and pungency to the mix, while a touch of mint adds freshness. You can tone down the garlic flavor by increasing the parsley-to-green-garlic ratio if you like, or vice versa. And if you can’t get young green garlic with floppy, soft green stems, use scallions or ramp greens instead. Garlic chives will also work. This is best made in late spring when green garlic is just coming into season; it will be at its most tender and mildest then.
Lentils With Pasta and Caramelized Onions
Confit Of Onions With Labneh Sauce
Tomato Sauce (Salsa de Jitomate)
Middle Eastern Chicken And Bulgur
Roasted Garlic And Rosemary Crust
Warm Chickpea and Broccoli Salad
Serve this comforting salad as a main dish or as a side. The chick peas contribute a considerable amount of protein, manganese and folate to the dish.
Aromatic Pork In Cold Vegetable Sauce
Herb-Simmered Leg Of Lamb
Ceviche à la Minute
This recipe is from Javier Wong, the owner of Chez Wong, a lunch-only restaurant that he runs from his home in Lima, Peru. His recipe is one of astonishingly pared-down simplicity and speed. He demonstrated it on a recent trip to New York, filleting a seven-pound fluke he had bought that morning in Chinatown, mixing ingredients and setting the finished dish out on a platter at Raymi, a Peruvian restaurant in Chelsea. The entire process took all of five minutes. That’s not counting slicing onions and squeezing lime juice; he had helpers for that. So at home you may have to allocate a mighty 10 minutes. “Over the years, it’s become simpler and simpler,” he said. “If I could leave off another ingredient I would.” It’s important to serve it just as soon as it’s ready.
Spanish Pork Skewers
For casual entertaining, the tapas experience translates well to the small home kitchen. One delicious hot tapas classic easily made at home is called pinchos Moruños, or Moorish skewers, essentially small kebabs of pork marinated in Arabic (Moorish) spices and grilled, usually on a hot steel plancha. Because most Muslim Arabs wouldn’t eat pork, one presumes the original dish was lamb. It’s anyone’s guess how it evolved into this ubiquitous tapa selection in Christian Spain. Nevertheless, now it means pork seasoned with garlic, cumin, coriander, pimentón and sometimes oregano. Once skewered, they need only about 5 minutes on a hot griddle.
Warm Lamb and New Potato Salad
Chana Dal, New Delhi-Style
Julie Sahni, an Indian cooking teacher, cookbook author and chef, says that in much of Indian cooking, the less you fuss with beans, the better they cook. This recipe, for spiced split chickpeas, calls for a mathani, a sort of hand blender, but if you don’t have one and don’t want to buy one, a potato masher will do the trick.
Garlic Roast Pork Loin
Lavash Pizza With Onions and Anchovies
This is inspired by the Provençal onion pizza called pissaladière. Omit the anchovies if you’re watching your sodium intake or you’re just not a fan.
Dill-and-Garlic Vodka
Mexican Table Sauce
Stir-Fried Coconut Noodles
Coconut milk brings distinctive flavor and creamy heft to these rice noodles, which are stir-fried with pork or chicken, bell pepper and eggplant. Be generous when you're seasoning the dish with nam pla (fish sauce), which adds umami and some welcome funk. No nam pla? Use soy sauce instead.
Chili-Roasted Pumpkin Seeds
Potato Latke 'muffins'
Cajun Popcorn (Batter-Fried Crawfish)
Cajun popcorn is an irresistible appetizer made with deep-fried crawfish. Paul Prudhomme, the chef and owner of K-Paul’s Restaurant in New Orleans, shared this recipe in 1983 with Craig Claiborne. It was featured in a menu for an economic summit held in Williamsburg, Va. Mr. Claiborne created three days of meal programming that he hoped would display the geographic and gastronomic diversity of the United States. If crawfish is not readily available where you live, look for frozen crawfish tails online.
Pasta With Yogurt And Caramelized Onions
Grilled Pork Loin With Herbs, Cumin and Garlic
Pork loin is an excellent cut to grill for a crowd. The cut is larger and more marbled with fat than a lean tenderloin, which is entirely different and should not be used as a substitute in this recipe. The pork loin has a richer flavor and meatier texture. Butterflying a loin helps it cook quickly and relatively evenly over direct heat, which is the easiest way to go on the grill. If you’d rather cook this in the oven, you can broil the meat: Place the pork, opened and flat, on a rimmed baking sheet, and broil it on low for 7 to 12 minutes per side, until done to taste.