Onions & Garlic
1648 recipes found
Shrimp Pasta
Consider this the shrimp version of vongole rosso, the classic Italian dish of clams tossed with pasta, tomatoes, garlic and white wine. Swapping the shellfish makes for an easy weeknight dinner. The shrimp’s briny sweetness is the star here, and cherry or grape tomatoes add a burst of acidity as well as a pop of color. Any long pasta shape will work well — just be sure to cook the noodles to al dente to give the dish great texture. Serve with the rest of the white wine and a simple green salad.
Cola-Braised Beef With Chile-Lime Onions
Braising tough cuts in cola tenderizes the meat, but perhaps better yet, the soda reduces into a caramelly, citrusy sauce. Here, cola’s makeup is accentuated by coriander seeds and ginger and grows savory with tomato paste, garlic and soy sauce. Because this recipe’s flavors are reminiscent of BBQ pulled pork, cochinita pibil and cola chicken, it’s equally fitting over rice or stuffed into burger buns or tortillas. However you enjoy the wobbly and rich meat, generously garnish with spicy onions, cilantro and lime for fresh pops of brightness. To make ahead, cool in the liquid and refrigerate for up to 3 days. Reheat covered in a low-temperature oven.
Sautéed Broccoli Rabe
Spicy broccoli rabe is often blanched in a big pot of salted water to tame some of its bitter sting, then sautéed with copious olive oil, dried chiles and garlic until silky. But this recipe streamlines and expedites that process: Toss the broccoli rabe in the garlicky oil, add a small quantity of water, cover and steam until fork-tender, then uncover. By the time the liquid has evaporated, the broccoli rabe will be ready. If you find it too bitter, just keep cooking; it will only grow sweeter and softer. Serve this dish any time you’d make a side of broccoli, with meat, fish, beans or other proteins.
Garlic Confit
These golden, jammy jewels of garlic cloves and the infused oil in which they were cooked can be used anywhere you’d use caramelized onions: Spread the softened cloves on toast or pizza, buzz them into a dip or mashed potatoes, or mix them into a grain salad. Use the oil for pasta, salad dressings, roasting potatoes or frying eggs. While cooking foods submerged in fat over a low temperature was originally necessary for food preservation, this process, known as confit, has survived the introduction of refrigeration because ingredients emerge from the warm bath supremely sweet and tender.
Chicken Vindaloo
Tangy and tongue tingling from Kashmiri red chiles, vinegar and garlic, chicken vindaloo is spicy enough to make you take notice, but not so much that it overpowers the sweet and sour flavors or the subtle warmth of the cloves, cumin and cinnamon. Vindaloo is a Goan recipe adapted from carne de vinha d’alhos, a Portuguese dish in which meat is marinated in garlic and wine or vinegar. In Goa, vindaloo is prepared with pork, while the Western version is typically made with chicken, as it is here. Toasting and grinding whole spices will yield the most traditional and vibrant vindaloo, but if you don’t have a spice grinder or a mortar and pestle, don’t fret — we’ve also provided the amounts of ground spices to use. The optional tomato paste, while not conventional, helps temper the chiles’ heat, but leave it out if you like your food fiery. Serve with basmati rice or yellow rice and naan.
Vegan Jackfruit Pernil
On holidays and special occasions, the center of a Puerto Rican table usually features pernil, a juicy shredded roast pork seasoned with garlic, citrus and oregano. In 2020, Lyana Blount suddenly had more time to experiment with her vegan recipes and formed her Black Rican Vegan pop-up. She created a vegan version of the pernil she grew up eating using jackfruit. She boiled canned, brined jackfruit and seasoned it with spices and sauces like adobo, sazón and sofrito, then roasted the marinated jackfruit pieces in the oven, crisping the edges to mimic pernil. Even the most critical abuelas might not be able to tell the difference. Serve the dish with a vegan arroz con gandules or other rice.
Spiced Vegetable Phyllo Pie
In this spectacular meatless meal, crisp sheets of buttery, golden phyllo surround vegetables and chickpeas stewed with sweet spices, preserved lemon and earthy turmeric. You can prepare the vegetable stew the day before; just reheat it so it's warm when it meets the phyllo pastry. Once it’s baked, you can serve this hot or at room temperature, making it perfect for a party. Since it’s baked on a sheet pan, it makes enough to feed a crowd.
Stir-Fry Sauce
Making stir-fry sauce is easy, and chances are you already have most of the ingredients on hand. The best part is, you can make it your own: Start with soy sauce as the base, and build from there, adjusting until you hit the desired balance of salty, sweet and sour. The cornstarch is key, and it helps thicken the sauce as it cooks. Chicken or vegetable stock makes for a richer sauce, but feel free to use water (start with 1/4 cup) instead. Add the sauce to cooked vegetables, tofu, meat, seafood, or stir-fried noodles or rice. Start with a couple of tablespoons, stirring until everything is coated and glossy.
Cucumber Pomegranate Salad
Cucumber pomegranate salad is an early fall love story that confidently leaps into winter. Crisp and sweet Persian cucumbers are a welcome companion to ruby-red, tart pomegranate seeds, the jewels of cooler months. Tossed with red onion and both dried and fresh mint, this colorful and tangy salad enlivens a meal and your taste buds. There’s no need to prepare the dressing separately; drizzle and sprinkle everything directly on. The juice from the pomegranate seeds mingling with the lime juice makes for a pink-hued dressing that is worthy of slurping directly from a spoon.
Lechon Kawali
Lechon, or whole suckling pig, is traditionally prepared for large holiday gatherings in the Philippines, but lechon kawali, a dish of crispy deep-fried pork belly, is served year-round for special occasions. (Kawali refers to the pan used for frying the pork.) To maximize lechon kawali’s crispiness, it’s important to make sure the skin is as dry as possible. In this version, the pork belly is first simmered in a savory broth of onion, garlic, bay leaves and peppercorns, then dried in a low oven. To finish, the pork is fried until the skin is crisp and crackly. Serve lechon kawali with a side of rice, and don’t skip the garlicky vinegar sauce for dipping, which balances the fried pork by adding a necessary tang.
Easy Herb Stuffing
This recipe makes a simple, versatile Thanksgiving stuffing, flavored with sautéed onions and celery, savory herbs and chicken broth. Almost any kind of bread will work, but choose a fluffy white bread, like a Pullman loaf or French bread, if you can. Even sliced sandwich bread works — and it provides a great shortcut for cubing the bread. Be sure to toast the bread cubes in the oven if you’re using a fresh loaf of bread; the cooked cubes should be dry and firm to the touch, like croutons. If you’re rationing oven space on Thanksgiving Day, you can assemble the stuffing and refrigerate it up to 12 hours before baking. The stuffing will be crisp on top and moist underneath. The longer you leave it in the oven without foil, the crispier the bread cubes on the top will be.
Baked Brie and Caramelized Vegetable Pie
A vegetarian centerpiece inspired by baked Brie, this caramelized vegetable pie cuddles creamy, earthy molten cheese with a bevy of autumnal vegetables: roasted butternut squash, seared mushrooms, herbed brussels sprouts and tangy red onions, and enrobes the whole mixture in store-bought puff pastry. It’s significantly less work than this mushroom Wellington, but has a similar ceremonial pomp, with a delightful big reveal. Developed with ease in mind, this savory pie benefits from being prepared in advance: Cook the individual components at your leisure, even a few days in advance, and you’ll need only to assemble the pie and bake it off before dinner. This pie is relatively easy to engineer but it does require some patience. You’ll want to let it rest 30 minutes to 1 hour before cutting, to allow the puff pastry to maintain its structure — and for the cheese to firm up a bit before carving.
Roasted Chicken Broth
This broth is designed to be made in the days before Thanksgiving, which is why it calls for turkey giblets and trim pieces in addition to wings. Roasting the vegetables and turkey bits imbues the broth with the flavors of roast turkey drippings, making it perfect for make-ahead white wine gravy. Don’t be alarmed if your chilled broth gelatinizes – that’s a sign you extracted lots of collagen, a mark of good broth. (Watch Claire make Thanksgiving dinner from start to finish on YouTube.)
Lomo Saltado (Tomato Beef Stir-Fry)
Lomo saltado might be the most well-known and beloved example of Chifa cuisine, a hybrid of Peruvian and Chinese culinary traditions. It’s a quick stir-fry made with marinated beef, juicy tomatoes, sautéed red onion, sweet peppers and potatoes or French fries, all tossed in a chile-and-soy-based sauce. Rice is served alongside to help soak up the bountiful sauce. A fresh, fruity, vibrantly yellow tropical chile called aji amarillo is usually called for, but this recipe calls for aji amarillo paste, which is more widely available. (Serrano chile works here, too.) Lomo saltado often has a subtle smoky flavor from engulfing the steak and sauce with flames in a wok, often with the South American brandy called pisco. This recipe is streamlined for home cooks, but if you’re familiar and comfortable with the technique, you may want to try it out.
Sweet Potato Hash With Tofu
Hash, which comes from the French word for “chop,” can be made of any number of meats and proteins that cook and crisp on the stovetop. One of the most common might be corned beef and potato hash, but this recipe is more hands-off: It cooks on a sheet pan. This vegan hash is sweet, smoky and spicy, with cubes of sweet potato, tofu, peppers and onions. The potatoes and tofu are spunky with chili powder and crisp from cornstarch. Serve the dish for breakfast or dinner, with vinegary red onions for crunch, plus your favorite hash toppings.
Vegetable Stock
Vegetable stock doesn’t need the whole vegetable drawer to be savory and flavorful; browned onions, garlic and mushrooms achieve that here, boosted by caramelized tomato paste. The other key ingredient is salt, which transforms the liquid from flat to well-rounded, so if your stock seems watery, the answer might not be simmering more but rather adding salt. This stock tastes neutral enough to be used in any recipe that calls for vegetable stock, though you can shift its personality with additional ingredients; see Tip for some ideas.
Onion Bhajiya (Spicy Fritters)
On Diwali, people in India light up their homes, say prayers and go door-to-door exchanging boxes of snacks and sweets. In the northern part of the country, some people fry fresh onion bhajiya, or crispy onion fritters, as an appetizer or snack for visiting guests. Palak Patel, the author of “The Chutney Life: 100 Easy-to-Make, Indian-Inspired Recipes” (Abrams, 2023), included her mother’s recipe in her cookbook, which represents Ms. Patel’s life as an Indian American. Her mother is from Raipur, where the street food is dipped in cilantro chutney, but her children and husband like to dip the fritters in ketchup. Depending on the region, bhajiya can also be called pakora or bhaji. They’re often eaten as a snack during monsoons and served with masala chai.
Bangers and Mash
The “bangers” in this classic British pub dish get their name from English sausages during World War I. Made with filler ingredients and a high water content, they would often explode, or “bang,” when cooked. The name as well as the appeal of this comforting dish stuck. Any sausages will work here, but pork sausages provide the most flavorful pan drippings for the onion gravy, the rich, brown sauce that really makes bangers and mash special. Serve with steamed peas or roasted broccoli on the side.
Garlic Butter
Garlic butter is so simple to make and a small luxury to have on hand to add oomph to many dishes. It can be made (and even frozen) ahead of time, so recipes like garlic bread are ready to deploy at a moment’s notice. Add a dollop to steak as it rests, or to melt into plain pasta for a luscious sauce. The herbs and lemon zest here are optional, but they do add a jolt of freshness and help balance the butter’s richness. Garlic cloves can vary in size, so add as many or little to suit your taste.
Caramelized Onions
Soft, caramelized onions can add sweetness and richness to any dish that calls for sautéed onions, but they are especially good in soups, curries, sandwiches, pastas and dips — which is to say, everywhere. (Keep a container on hand, refrigerated for 1 week or frozen for a couple months.) Typically a time-intensive process, this recipe speeds things up by starting the onions covered to help release their liquid and repeatedly pouring in water and scraping the bottom of the pan to incorporate the delicious browned bits. Be sure to stand by and stir the onions often to prevent burning, although you’ll want to anyway to soak up their smell.
Pasta With Corn, Mint and Red Onions
Practically a no-cook recipe, this celebration of corn, tomatoes and plenty of herbs is about as easy as summer pasta gets. A dollop or two of ricotta adds milky softness, enriching the tangy, garlicky tomatoes and plump kernels of corn, but you can leave it out if you prefer. Although this dish is best with seasonal tomatoes and freshly shucked corn, it’s also excellent made with frozen corn and year-round grape tomatoes, cut into cubes. You can serve this versatile salad warm, at room temperature or even cold as a pasta salad. And leftovers make a terrific lunch the next day.
Green Salad With Tomato-Basil Vinaigrette
This ebullient green salad is dressed with ripe, sweet tomatoes marinated in sherry vinegar and fresh basil. The garlicky croutons add loads of crunchy texture, giving this a bit more staying power. Serve this as is for a substantial salad course or side dish, or bulk it up with the likes of cubed tofu or shredded chicken, avocado, jammy eggs, tuna, chickpeas, cheese or nuts and seeds.
Sheet-Pan Garlicky Chicken With Blistered Tomatoes
Drawing on some of the sunny flavors of the Mediterranean, this recipe coats boneless chicken thighs in yogurt, lemon juice, oregano and garlic, then cooks them with some lemon slices to infuse them with bright flavor. Paired with juicy, charred tomatoes, silky red onion and an array of toppings, this sheet-pan feast is perfect for piling into a pita pocket. Adding some of the feta to the reserved yogurt dip is encouraged, as is serving this with thinly sliced cucumbers for a cooling, refreshing bite.
Kosua ne Meko (Eggs With Pepper Relish)
A hard-boiled egg split slightly down the middle and stuffed with a chunky tomato relish, kosua ne meko is a quick Ghanaian snack sold by street vendors. Classic versions include hard-boiled eggs that have been cured by dredging them shell-on through dampened salt a day before. The relish, referred to as “raw pepper,” can taste different depending on the vendor, but it always has crushed tomatoes, red onions and chiles. For home cooks, this can be a simple dish made quickly (or ahead) to share broadly — at the beach, a picnic, an afternoon cocktail party or a potluck brunch. An asanka, a small mortar and pestle with a rough interior, is used to prepare the raw pepper, but a food processor can also step in. Simply salting the egg before adding the relish, or after, can at least hint at the salt-dredging technique.