Garlic

A #MeatlessMonday recipe you’ll want to serve with a steak knife.

A heaping platter of spaghetti and meatballs evokes a feeling of comfort—perfect for a family get-together. The stars of this dish are the meatballs, of course, and they don't disappoint—lots of garlic and Parmigiano-Reggiano give them a robust flavor that stands up to the hearty tomato sauce.

Our fried chicken thighs begin with a brown-sugar brine, make a pit stop in buttermilk marinade, and end their journey garnished with honey and sea salt.

This spicy vegetarian pasta is packed with heat from chipotle chile powder and fresh jalapeños. Pinto beans and canned tomatoes round out the dish and make it extremely easy to put together.

Serve these small bites fresh and warm for the ultimate hearty snack!

On the streets of Lisbon and outside any nightclub or bar in Johannesburg, you’ll find vendors grilling steak and slathering garlic butter on a soft bun—heaven. The key to this mouth-watering street food is finding a soft, airy roll to absorb the steak juices. If there is a Portuguese market near you, you’re in luck! If not, look for a soft roll dusted with flour at your local bakery.

If you find yourself reaching for a cocktail, then suddenly remember you’re doing Dry January, make a batch of fire cider, then turn it into an uplifting tonic.

Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it’s a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.

You will think this pasta recipe calls for an absurd amount of kale, but it will shrink a ton when cooked.

This sauce—developed for our #cook90 initiative—is a kitchen workhorse. Use it to marinate fish, season rice, top a pizza, stir into scrambled eggs, or to add a final punch of flavor to a soup.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

One simple master recipe, based on a classic French pain de mie, proves endlessly changeable—feel free to think of the five suggestions that accompany it here as merely a start, and let your imagination take it from there.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

Cook breadcrumbs—mixed with bright lemon zest and garlic—until toasted and crunchy and then try not to inhale them before garnishing this spicy anchovy pasta.