Translation: Garlic shrimp. Which explains why there's a clove of garlic for every shrimp in this saucy dish.
Inspired by the classic Cantonese barbecued pork dish known as char siu and gloriously shellacked with a molasses glaze, the pork in this recipe should be fridge-cold when you roast it, so take it straight...
Author: James Dumapit
Cheesy, saucy baked pasta is even more fun when you can slice it into wedges.
Author: Claire Saffitz
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
Serve this dip with chips, as part of a meze platter, or slather it on grilled chicken thighs or lamb chops.
Author: Andy Baraghani
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
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
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
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
As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.
Author: Andy Baraghani
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
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
Zhoug (or zhug) is to shawarma what salsa is to tacos-a spicy contrast to whatever rich thing it's with. This is Ori Menashe's red zhoug recipe from Bavel.
Author: Ori Menashe
An easy Sesame Dressing recipe. This recipe is an accompaniment for Korean-Style Tuna Tartare .
Author: Neil Perry
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