Onions & Garlic
1648 recipes found
Eggplant Caviar
Striped Bass With Pesto
Glazed Pearl Onions
Glazed White Onions
Matelote of Monkfish
Sautéed Rabbit With Mustard Sauce
Pasta With Clams and Jalapeño
Jalapeño adds a welcome kick to this otherwise simple clam pasta. Ready in less than 30 minutes, it's a perfect weeknight meal for the height of summer, paired with a crisp, dry white.
Cumin-Spiced Lamb Burgers
Alice Waters's Coleslaw
Tarte Flambée
Traditionally, this onion and bacon tart was a baker’s treat made from dough scraps leftover from bread baking. The scraps were rolled out, topped with raw onion, bacon and fromage blanc (a soft, yogurtlike cheese) and baked until the dough puffed and the onions singed at the edges. Now you’re as likely to find this savory tart at a restaurant or coming straight from someone’s kitchen as at a bakery. This version, adapted from the chef Gabriel Kreuther, uses a biscuitlike crust made with baking powder instead of the usual yeasted dough. Since you don’t have to let the dough rise, you can have a tarte flambée on the table in under 45 minutes. Serve this as an appetizer, a light main course, or for an unusual brunch offering. This recipe is part of The New Essentials of French Cooking, a guide to definitive dishes every modern cook should master.
Icelandic Lamb Loins
Icelanders eat lamb at an impressive annual rate, as Jason Epstein noted in his 2002 Times magazine article. While there, he and his friends prepared a few pounds of lamb loin, browning them in butter and finishing them in the oven. “It was an evening I shall never forget,” he wrote, “and one that I have since recreated many times, omitting the sugary potatoes and adding a dab of rosemary-infused demi-glace in a red-wine reduction to the lamb.” He shares that recipe here, and while he recommends the delicate Icelandic variety, domestic lamb will also suffice.
Liptauer Cheese Spread
Roasted Garlic And Jalapeno Mashed Potatoes
Braised Duck With Green Beans, Thai Style
Slow-Cooked Duck Legs With Olives
Roast Chicken With Lemon and Orange
Cauliflower Rice
Cauliflower is a kitchen chameleon that’s available at most every grocery store year-round. Once pulverized into granules, it becomes a weeknight savior, keeping in the refrigerator for nearly a week and stepping in easily for normal rice. For the most flavorful cauliflower rice, use a little fat; add alliums like onion, garlic and scallions; and roast it instead of steaming or sautéing it, so the raw edges caramelize. Pop the little florets into the oven while you make the rest of dinner, then serve it as you would rice: with curry, a stir-fry, a protein and a vegetable, or just an egg on top. Cauliflower rice is also very amenable to having flavors added before or after roasting (see some ideas in the recipe below), or simply being eaten raw, dressed like a salad.
Curried Onion Soup
Anton Mosimann's Halibut Fillets
Harissa Sauce
Adolfo Calles's Aioli
Ginger-Garlic Paste
Isobho (Soup With Oxtail)
