Garlic

At Rioja, half of the bacon is replaced with ground fatback, a step that makes this excellent burger even better.

Tart and fiery, this classic bright-green salsa shows off the flavor of tomatillos and the lovable grassy sharpness of fresh unripe chiles. Serve it with anything that would benefit from lively contrast, such as Chopped Fried-Fish Tacos .

My favorite recipe that I've ever posted on the blog is my Four Corners lentil soup, and it remains the most frequently cooked dish in my kitchen. It is so fast and simple to make, really inexpensive, and uses ingredients that are all found in the pantry. It freezes well, too, so I often make a double batch and store some away for when I need a wholesome meal in a hurry. And why the name "Four Corners"? Besides being my favorite soup, it is also much loved by many people I know all around the world. From the busy streets of Singapore to the remote wilderness of northern Ontario, from the scorched deserts in the American Southwest to the rainy shores of Denmark, this soup really has traveled the four corners of the Earth! Highly nutritious and packed with flavor, this lentil soup is a crowd-pleaser that will warm the heart of anyone you serve it to.

In this dish, the fleshy artichokes get browned and crispy tops and look like strange, beautiful roses. The acidity in the white wine cuts through the rich, dense veg and, along with the salty pops from the capers, highlights the artichokes' unique herbaceousness.

Lush confited garlic takes toasty, cheesy baguettes to another level.

The marinade is ridiculously delicious; you'll also want to use it on ribs or chicken.

Authentic barbacoa is a daylong event involving a whole animal and an underground fire pit. This take is easier and totally delicious.

No nduja? Just add an extra glug of olive oil along with some red pepper flakes.

The unsung hero of this dish? The nutty-sweet garlic.

Be sure to start this recipe a day early to allow plenty of time to soak the beans.

Fair to say we're pretty much obsessed with this nut-based (egg-free!) aioli. Try it with walnuts, too.

Sometimes it's okay to cut corners: Here we make the classic Italian dish with bacon and skip the multiday air-drying process. It's not traditional, but it sure is delicious

There's marrow in those bones! Scoop out the cooked marrow and whisk it into the braising liquid, or eat it on a crust of bread with salt. You earned it.

You might say I hoard Parmesan rinds. I save them all year long, freezing them in a resealable bag. As soon as that first cold front sweeps in, I transform those long-collected ends into a rich and versatile Parmesan Broth.

This dish is only as good as the crab it's made with; buy the freshest you can find.

These irresistible garlic bread bites can be served as an appetizer or a snack. If you have leftovers (though we doubt you will!), try them sprinkled over soups or salads.

Garlic oil is one of my favorite "secret ingredients" for finishing pizzas. It's quick and easy to make, but it's best made at least an hour in advance. The longer you leave it, the more the garlic flavor infuses into the oil, so I recommend making it a day ahead, at the same time you make your sauce.