Buttery and lush with garlic, this dish, though simple to prepare, feels indulgent. Editors Note: Want to know more about how to make this dish? Check out our video here.
Author: Andrea Webster
Author: David Chang
Author: Maggie Ruggiero
Author: Terry Conlan
Once you master a basic aioli, you'll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.
Author: Shahir Massoud
Slowly rendering the pancetta, gently toasting the garlic, and concentrating the tomatoes puts three pots' worth of flavor in just one.
Author: Chris Morocco
Author: Steve Katz
Author: Colette Rossant
Combined with coconut milk, it's the base for your next Thai curry.
Author: Chris Morocco
When you use a fairly expensive, rich, and well-marbled fish like wild salmon, you want to make sure you don't clutter it with too many spices or overcook it. Coconut milk maintains that velvety mouthfeel...
Author: Raghavan Iyer
Author: John Harris
Author: Melissa Clark
Author: Paul Grimes
Author: Melissa Roberts-Matar
Author: Melissa Roberts
This ground beef chili recipe with black beans and chickpeas comes from Gina Homolka's cookbook SkinnyTastes: Fast and Slow
The pepper skins add smokiness to the salad, so don't peel them. Bonus: That makes life a lot easier.
Author: Yotam Ottolenghi
Author: Maria Helm Sinskey
The soup equivalent of dipping your bread into tomato sauce, this rustic dish is summer's comfort food.
The combination of garlic and ramps may seem like overkill, but we promise it's not. The garlic will mellow as it cooks while the ramps stay pungent.
Author: Andy Baraghani
Author: Hinnerk von Bargen
This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance...
Author: Andy Baraghani
Be sure to make enough for a crowd, because these chewy, garlicky knots - a pizzeria classic - will go fast.
Author: Lillian Chou