Garlic

This garlicky bread is perfect for dipping, or on its own.

This spicy lemongrass paste is also wonderful rubbed on pork tenderloin or any firm, white-fleshed fish, such as snapper, sea bass or halibut.

Frank Falcinelli created his take on this classic nearly 20 years ago: romaine with a pungent dressing made from anchovy, Worcestershire, Tabasco and, irreverently, jarred mayonnaise.

Kenny Rochford’s favorite way to prepare a rack of lamb is to simply rub it with plenty of garlic, rosemary, olive oil and salt before roasting.

Don’t be tempted to cook the tortellini in the soup; they will soak up too much of that irresistibly garlicky broth. Cook them separately, as the soup simmers, and stir them in at the last moment.

Marc Murphy serves these olives warm to accentuate the marinade’s lemony flavor.

Although garlic is available year-round, fresh summer garlic has large cloves that are especially sweet and juicy. To preserve it, Grace Parisi simmers the cloves with dried red chiles and fresh thyme in olive oil under tender, then packs them in the oil. Mash the garlic confit in butter and spread it on bread or slip it under chicken skin before roasting.

These gambas al ajillo (shrimp with garlic) are cooked in individual earthenware cazuelitas and served with plenty of bread to dip into the garlicky oil once the shrimp have been eaten. This dish can also be prepared in a skillet.

Ground pork and clams are a common combination in Chinese recipes. Marcia Kiesel sautés the two quickly with slivers of garlic, then adds black-bean chile sauce (easy to find at supermarkets) to create a dish with deep, briny flavor and some heat.

Thin slices of garlic cooked in olive oil make a double contribution to this dish: The flavorful oil is used for basting the fish, and the garlic “chips” are sprinkled over the finished dish as a crunchy topping.

For this lower-fat tribute to creamy Caesar dressing, Bobby Flay adds sweet roasted garlic puree instead of lots of mayonnaise.

Like mashed potatoes, mofongo, made with mashed green plantains, is a delicious, garlicky vehicle for all kinds of savory toppings.

Choose earthy wines with earthy foods, like this meaty bison steak.

In this imaginative party snack, addictive garlicky bread sticks and marinara sauce resemble french fries and ketchup.

The iconic Andalucian salmorejo is essentially a superthick gazpacho, made with plenty of ripe tomatoes, garlic and olive oil. Invariably, it’s topped with chopped hard-boiled eggs and ham and served with fried eggplant or toasted country bread.

Angel Palacios recommends garnishing the risotto with sliced almonds for a textural contrast: “I prefer Marcona almonds from Spain, because they're fresher and softer.”

Patricia Quintana loves to roast meat and fish in banana leaves, which add flavor and keep food moist and succulent. She cooks pork spareribs that way, then serves them with warm tortillas and bowls of garnishes alongside. You can also shred the sparerib meat, mix it with the onions it was roasted with and the pan juices and use the combination as a filling for the tortillas.

Las Pedroñeras, in the Castilla–La Mancha region, is considered the garlic capital of Spain. These juicy, meaty lamb chops sizzled in extra-virgin olive oil with plenty of garlic cloves are Janet Mendel’s homage to the village.

Gremolada traditionally consists of minced garlic, parsley, and lemon zest. We’ve added lemon juice and orange zest to bring even more citrus flavor to the dish. The garlic here is raw and the quantity generous; feel free to cut back.

Yes, three heads of garlic. You don’t have to peel the cloves first. They soften during cooking and take on a subtle sweetness. Each person squeezes the garlic out of its skin onto the plate to eat with the chicken.

Joanne Chang calls these sprouts “green candy” because they get so sweet as they brown in the skillet.