Onions & Garlic
1648 recipes found
Garlic Aioli
Zuni Café in San Francisco makes a traditional aioli with only four ingredients: garlic, egg yolk, olive oil and salt. No lemon or vinegar, no mustard, no pepper. Quarts of aioli are produced daily, mounted by hand with a wire whisk. You can, of course, make aioli with an electric blender or food processor in a matter of seconds, but, in “The Zuni Café Cookbook,” the chef Judy Rodgers describes how to make aioli with a mortar and pestle, the old-fashioned way. It takes patience, but the result is sublime. Choose a mild-tasting extra-virgin olive oil, perhaps a French one, or use a mixture of half-olive oil and half-neutral-tasting vegetable oil.
Magical Three-Ingredient Dressing
Mayonnaise-haters, look away. This magical dressing—which leans entirely on the creamy, tanginess of mayo and the spicy, garlicky Huy Fong sauce I eat by the jarful—is my secret weapon for any quick salad, grain bowl, seared protein, or sautéed green in need of some zhooshing up. It asks pretty much nothing of you, and gives you everything in return.
30-Minute Skillet Chicken Thighs with Crispy Garlic Chips
This 30 Minute, one-pan, few-ingredient, Chicken Thigh recipe is impossibly crisp and juicy, topped with a tangle of garlic chips that are fried in chicken fat.
Roast Turkey With Garlic and Anchovies
In this flavorful recipe, a whole roasted turkey is seasoned like a Provençal leg of lamb, with rosemary, anchovies and plenty of garlic. Cutting tiny slits into the turkey’s legs helps distribute the garlic-anchovy paste, which perfumes the meat. You’ll need to start marinating the turkey at least a day ahead, although, if you have the space in your refrigerator and the time, starting two or three days ahead is even better. Chilling the turkey uncovered helps dry out the skin, yielding a particularly crisp and golden bird.
Garlic Bread
You may have once struggled with dry or greasy breads reeking of burned or raw garlic, but it's time to put that behind you. This is a versatile recipe, as readily made with thin baguettes, as it is with rustic sourdoughs and airy Italian loaves. Cutting the bread like a Hasselback potato keeps the butter from seeping out and allows the garlic to infuse the bread with its flavor without scorching. But, if it's an extra cheesy garlic bread you're looking for, slip a little mozzarella into each slit.
Chapli Burgers
This recipe is inspired by the thin, heavily spiced Pakistani patties known as chapli kebabs, which are typically drizzled with green chutney and served wrapped in warm naan. This version replaces naan with buns and welcomes the classic crunch of iceberg lettuce. But what really sets these burgers apart are the other flavorful toppings and condiments: thinly sliced onions, tomatoes and cucumbers, a creamy herbed yogurt, and tomato ketchup spiked with tamarind paste. Take a few extra minutes to put together the sauces — the mouthwatering tang, sweetness, creaminess and spice they'll add will make all the difference.
Uber-Umami Egg Skillet
These eggs are not just for breakfast! Creamy over-medium eggs temper the spice of a generous spoonful of harissa, the salty bite of soy sauce, and balance nicely with the chewy, savory bits of shiitake mushrooms and browned garlic.
DIY Hoisin Glazed Mushrooms and Eggplant (w/ Home-made Hoisin)
We loooove Hoisin sauces, but the stuff you see on the shelf can be too candy-like. This umami-packed DIY recipe goes great with Mushrooms & Eggplants. Try it!
Garlickiest Garlic Bread
You can use any shape bread, but just estimate a similar surface area to the loaf indicated below. I like a thin, crackly-crusted, airy-crumbed, Italian-style loaf best.
Shoyu chicken over rice
My spouse is from Hawaii and often misses the food found on the islands. This is my drop and leave version of a Shoyu chicken recipe and it is delicious!
Garlic Braised Short Ribs With Red Wine
If you weren’t already sure about how easy and delicious braised short ribs can be, consider this classic and straightforward recipe an excellent gateway. The ultimate hands-off, do-ahead dinner, these are done on the stovetop in a large Dutch oven but can easily be adapted to a slow cooker if that’s your thing. When purchasing the ribs, ask for the thickest, meatiest ones available as they tend to shrink quite a bit once braised.
Roasted Mushrooms With Braised Black Lentils and Parsley Croutons
The lentils and mushrooms could hold their own, independently, as dependable side dishes, able to play to any menu lead from whole roasted sea bass to suckling pig. The bright, lemony, parsleyed brown-butter croutons, though, are what transforms an otherwise pleasant member of the cast to serious scene stealer.
Pici Cacio e Pepe with Garlic & Marjoram
This recipe is adapted from the cult-worthy dish at Padella in London's Borough Market. What this dish lacks in aesthetic appeal it makes up for in luscious, savory sauce and perfectly imperfect tangles of hand-rolled noodles. It's the perfect project for a Friday night in or a Sunday afternoon, or, if you're feeling ambitious, an excellent date activity. I recommend serving alongside a sharp green salad and some bread for wiping up every bit of the sauce. Every. Bit.
XO Fried Rice
For this fried rice recipe, you need 5 ingredients and 10 minutes. XO sauce is a condiment of scallops, shrimp, and ham. Pricey for sure but well worth it.
Whole Roasted Breast of Veal
A whole breast of veal is a succulent, fatty, tender magnificence to enjoy, at any time, but especially so when you have holiday turkey and ham fatigue. It doesn’t make immediate sense that I consider the veal — with its fat and cartilage and bone and sinew and silver skin — a light meal, but in my experience, the few bites of sticky tender meat you end up with are so outrageously succulent and hit the spot so hard you don’t need more. The long, slow, low overnight cooking is perfect for both the meat and your schedule if you are trying to pull off a real, civilian party — and sit down at it.
Simplest roasted tomato and garlic soup
This is one of my favorite fall to summer transitional foods, for me something I make with the last big batch of local tomatoes I buy each late September. The roasting process, though, means that this will work well with tomatoes of pretty much any quality, ripeness, type and shape. This soup is bright in tomato flavor with simple ingredients, and your oven and blender or food processor do all the work! You *can* coat your baking sheet with olive oil instead of lining it, but I find that the oil doesn't really add a flavor to the soup when used in that stage, and it seemed kind of a waste. For storing and keeping soups longer, I feel that adding the fat in as a garnish if you want like with a drizzle of olive oil or cream to serve is better. It's also good for a mixed crowd of non dairy eaters. The carrot trick is something I learned from Mark Bittman, there's something in the flavor of carrots that makes tomatoes taste more tomato-y. Enjoy!
Bagna Cauda (Hot Garlic and Anchovy Sauce)
This bagna cauda, hot garlic and anchovy sauce, is a traditional autumn recipe from Piedmonte. As a fall dish, it usually features typical seasonal vegetables.
Easy Sofrito
The flavor bases called sofritos exist throughout the Hispanic world, and many are made with peppers, tomatoes, onions and garlic. Blanca Arzu, a Garifuna woman from Honduras, makes a lighter, more herbal version based on cilantro, onions, garlic and sweet peppers.
pasta with beer-caramelized onions
this pasta dish is really rich tasting while ultimately being very light, super sweet and savory, and can be customized many different ways -- I added some cooked white beans as you can see from the photo, I could see either raw or sundried tomatoes being delicious here, roasted mushrooms or zucchini, any kind of cheese really -- or you can make this completely vegan by caramelizing the onions in olive oil instead of butter
Roasted Seabass with Shallots & Red Onions
Are you tired of cooking? Feeding crowds and end up washing dishes alone. This is the perfect recipe for you. Cook for your favorite person,yourself! this easy but delicious dish is for you..
Summer Vegetable Gratin
Cooking some of the ingredients beforehand is the key to a rich-tasting, nonsoggy gratin of summer vegetables: It pulls out water and concentrates flavors. The recipe has three layers — aromatics, vegetables and topping — but you can omit the topping to make it just two. Be sure to use fresh bread, nothing hard and stale, in that topping. Fluffy bits, not sandy shards, make the best crust.
Steak & Eggs
This Texas steak and eggs recipe is adapted for a home cook who might not have access to a hard wood fire to grill the steaks over.
Charred Scallion Butter
This Scallion Butter recipe comes from Juliet Ristorante in Austin, Texas—it accompanies their Steak and Eggs and should also be smeared on any lingering toast.
Vietnamese Tofu Lettuce Wraps
Such a simple, easy & healthy lunch or dinner to throw together in less than 20 minutes