Onions & Garlic

NYT Cooking

Garlic-and-Herb-Rubbed Butterflied Leg of Lamb

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Garlic Roasted Eye Of Loin of Lamb

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Salade de Cresson (Watercress salad)

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Estouffat With Duck Sausage

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Broccoli Rabe and Sausage Pizza

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Watercress and Onion Salad

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Chinese Stir-Fried Long Beans

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Mashed White Beans

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Bun Ga Nuong (Chicken and Vermicelli)

Grilled chicken is tossed with rice vermicelli in a chili vinaigrette flavored with fresh lime juice.

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Red-Cooked Fish With Tangerine Peel

"Red cooking'' means braising with a strong sauce, one that incidentally is reddish in color. The technique is usually applied to meat but it works well with any firm white fish. If carp is unavailable, a similar fresh fish may be substituted.

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Indian-Style Pilaf

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Turkey, Lentil Casserole

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Little Onion Tarts With Gorgonzola and Walnuts

For the holidays, cookie platters abound, but for those without a sweet tooth, these little savory tarts are just as appealing. Caramelized onions and Gorgonzola on buttery pastry rounds, topped with walnuts and sprinkled with rosemary — what’s not to love? Perfect with drinks, they reheat beautifully, too.

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Sherried Black Beans

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Braised Veal Shanks With Garlic

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Roast Squab With Apples

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Black Sea Bass With Tapenade

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Crown Roast of Lamb With Burghul Pilaff

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Traditional French Onion Soup

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Sauteed Salmon With Sweet Corn

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Garlic Toast Slices

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Garlic Soup With Shrimp

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Italian Meatballs With Capers (Polpettine Ai Capperi)

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Siberian Pelmeni (Russian ravioli)