Onions & Garlic
1648 recipes found
Roast Quails With Carrots and Onions
Fricassee Of Morels, Ramps And Spring Garlic
Roasted Tomatoes
Quail in Escabeche (From Pedro Larumbe's recipe)
Black Bean and Mango Salsa
Roast Chicken With Onions And Parsley
Garlic Sauteed Shiitake Mushrooms
Hot Chili Sauce (Pico de Gallo)
Roast Loin of Pork With Sage
Jamie Oliver’s Chicken in Milk
The British chef and cooking star Jamie Oliver once called this recipe, which is based on a classic Italian one for pork in milk, “a slightly odd but really fantastic combination that must be tried.” Years later he told me that that characterization made him laugh. “I was hardly upselling its virtues,” he said. The dish’s merits are, in fact, legion. You sear a whole chicken in butter and a little oil, then dump out most of the fat and add cinnamon and garlic to the pot, along with a ton of lemon peel, sage leaves and a few cups of milk, then slide it into a hot oven to create one of the great dinners of all time. The milk breaks apart in the acidity and heat to become a ropy and fascinating sauce, and the garlic goes soft and sweet within it, its fragrance filigreed with the cinnamon and sage. The lemon meanwhile brightens all around it, and there is even a little bit of crispness to the skin, a textural miracle. It is the sort of meal you might cook once a month for a good long while and reminisce about for years.
Ma-Po Tofu (Simmered Tofu With Ground Pork)
I have long enjoyed stir-fried tofu creations like ma-po tofu, a classic dish from Sichuan. But I found making them difficult. This version is easy and quick.
Shredded Chicken for Tacos
Just about any food that fits on a tortilla has found its way into some type of taco, but this shredded chicken remains an easy weeknight staple. Poached in a simple broth of onion, garlic and spices, the chicken stays moist and is infused with flavor. You could opt for boneless, skinless chicken thighs or breasts; add some fresh cilantro or sliced jalapeño to the liquid; use a glug of light beer, if you have some on hand. Shred the cooked chicken into bite-size pieces and it’s ready to be tucked into a taco with little more than some pico de gallo. You could freeze the resulting stock for future use or even boil it until thickened to drizzle it over the meat. The rules here are far from ironclad, but the fail-proof method guarantees an easy building block for tacos and beyond.
Madras Burgers
Fish Veracruzana
Pico de Gallo Salsa Fresca
Baked Baby Artichokes
Sautéed Baby Artichokes With Garlic and Olive Oil
Grilled Steaks Marinated Seoul Style
Roasted Yellow Tomatoes With Saffron
Curried Chicken Steamed in Banana Leaves
Onion Slaw
Roast Haddock Fillet With Scalloped Potatoes
Bruschetta
