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Sinangag (Garlic Fried Rice)

A ubiquitous staple on Filipino tables, this rice dish is heavily perfumed with garlic oil and tossed with crispy sautéed garlic chips.

Author: Nicole Ponseca

Garlic Tomato Sauce

Author: Marina Riccardi

The Only Salsa You Need

The key is to char the ingredients under the broiler for a roasty flavor, then blitz it in batches for a texture that's right in between smooth and chunky.

Author: Andy Baraghani

Braised Swiss Chard With Bacon and Hot Sauce

For this recipe, the greens taste best if sautéed just before serving, but you can cook the bacon and stems ahead; leave the pan on an unlit burner 'til go time.

Author: Ann Redding

Smoky Eggplant Dip

Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.

Author: Andy Baraghani

Crispy Garlic Chips

Author: Francis Mallmann

Escargot With Garlic Parsley Butter

Sadly, you're not going to be able to waltz down to the corner store and pick up escargots and shells. We ordered the Saveurs brand, along with the shells, from Amazon. This recipe is worth the wait.

Author: Ludo Lefebvre

Slow Cooked Green Beans With Harissa and Cumin

Toss green beans with tons of olive oil and aromatics and surrender the whole thing to your oven for an hour or two until it becomes impossibly soft and caramelized.

Author: Claire Saffitz

Crispy Turmeric and Pepper Spiced Chicken Wings

Starting the wings in a cold oven allows the fat to render slowly so they get even crispier. Pour off the infused fat and save for stir-fries or cooking crispy eggs.

Author: Andy Baraghani

Juniper Brined Roast Turkey with Chanterelle Mushroom Gravy

Living in the Pacific Northwest, with our bounty of berries, tree-ripened fruits, hazelnuts, and wild mushrooms, makes going to the farmers' market feel like a season-long treasure hunt. I'm especially...

Author: Diane Morgan

Indian Shrimp Curry

Author: Ian Knauer

Chard and Onion Omelet (Trouchia)

Author: Deborah Madison

Irene's Beer Stew

Author: Irene D. Andersen

Sweet Garlic Soy Sauce

In Philippine cuisine, dark, fairly harsh soy sauce is favored, but it's often combined with sugar to create a syrupy dressing for vegetables. The added garlic gives this sweet and salty sauce a pleasant...

Author: Mark Bittman

Fried Oysters with Bacon, Garlic, and Sage

Holding the raw oysters in the rice-flour dredge is a genius do-ahead trick, allowing you to shuck and coat the oysters hours ahead of fry time.

Author: Nick Nutting

Slow Cooked Garlicky Greens

When working with a large quantity of greens, it's much easier to sauté them if they're blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.

Author: Andrew Tarlow

Tomato and Bread Soup

Author: Barbara Kafka

Hot Sesame Noodles with Scallions and Pork

Swap in any kind of ground meat and any kind of vegetable for this saucy, clean-out-your-pantry rice noodle stir-fry.

Author: Anna Stockwell