Garlic

From classic buttery garlic bread to a beautiful garlic-crusted roast rack of lamb, here are delicious garlic recipes.

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Garlic Bread

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

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Garlicky Lemongrass Chicken

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

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Garlicky Caesar Salad

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.

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Garlic-Crusted Roast Rack of Lamb

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.

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Tortellini and Spinach in Garlic Broth

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.

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Slow Cooker Chicken with 40 Cloves of Garlic

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Warm Olives with Rosemary, Garlic and Lemon

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

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Garlic Toast

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Garlic Confit

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.

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Garlicky Shrimp with Olive Oil

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.

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Grilled Balsamic-and-Garlic Flank Steak

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Clams with Pork and Golden Garlic

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.

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Mahimahi with Sage Garlic Chips

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.

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Creamy Garlic Vinaigrette

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

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Mofongo with Shrimp

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

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Bison Rib Eye Steaks with Roasted Garlic

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

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Garlic Bread "Fries" with Marinara "Ketchup"

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

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Tomato and Garlic Dip

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.

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Garlic Risotto with Calamari and Parmesan Crisps

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.”

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Garlic-Rubbed Spareribs

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.

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Lamb Chops Sizzled with Garlic

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.

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Linguine with Gremolada

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.

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Red Pepper, Garlic & Pecorino Gougères

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Rustic Garlic Chicken

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.

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Spicy-and-Garlicky Brussels Sprouts

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

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Garlic

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Garlic Bread

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Garlicky Lemongrass Chicken

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Garlicky Caesar Salad

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Garlic-Crusted Roast Rack of Lamb

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Tortellini and Spinach in Garlic Broth

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Slow Cooker Chicken with 40 Cloves of Garlic

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Warm Olives with Rosemary, Garlic and Lemon

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Garlic Toast

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Garlic Confit

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Garlicky Shrimp with Olive Oil

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Grilled Balsamic-and-Garlic Flank Steak

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Clams with Pork and Golden Garlic

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Mahimahi with Sage Garlic Chips

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Creamy Garlic Vinaigrette

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Mofongo with Shrimp

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Bison Rib Eye Steaks with Roasted Garlic

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Garlic Bread "Fries" with Marinara "Ketchup"

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Tomato and Garlic Dip

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Garlic Risotto with Calamari and Parmesan Crisps

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Garlic-Rubbed Spareribs

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Lamb Chops Sizzled with Garlic

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Linguine with Gremolada

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Red Pepper, Garlic & Pecorino Gougères

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Rustic Garlic Chicken

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Spicy-and-Garlicky Brussels Sprouts

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