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Garlic Recipes

150 recipes with garlic for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

150 recipes

Tzatziki with yogurt, cucumber and dill โ€” Greece recipe
๐Ÿ‡ฌ๐Ÿ‡ทGreeceEasy
Sauces and Dips

Tzatziki

Tzatziki (ฯ„ฮถฮฑฯ„ฮถฮฏฮบฮน, also written zaziki) is a cold Greek sauce of strained yogurt, grated cucumber, garlic, olive oil and dill. It is served as a meze with pita, or as the sauce for gyros and souvlaki. The secret is squeezing every drop of water out of the cucumber; skip that step and you get soup, not tzatziki.

10 min118 kcal4 serves
๐ŸŒฟVegetarianโšกQuick๐ŸŒพGluten-free
Chimichurri with parsley, garlic and red wine vinegar โ€” USA recipe
๐Ÿ‡บ๐Ÿ‡ธUSAEasy
Sauces and Dips

Chimichurri

Bright, herby Argentine chimichurri sauce โ€” flat-leaf parsley, garlic, oregano, red wine vinegar, and olive oil, chopped by hand and rested until the flavors bloom. The best thing you can put on grilled meat.

10 min90 kcal6 serves
๐ŸŒฟVegetarianโšกQuick๐ŸŒพGluten-free
Tahini Sauce with tahini, lemon and garlic โ€” Israel recipe
๐Ÿ‡ฎ๐Ÿ‡ฑIsraelEasy
Sauces and Dips

Tahini Sauce

Simple tahini sauce โ€” sesame paste thinned with water, brightened with lemon and garlic. Five minutes, no cooking. The trick is adding water gradually until it goes from thick paste to pourable silk.

5 min80 kcal4 serves
๐ŸŒฟVegetarianโšกQuick๐ŸŒฑVegan
Teriyaki Sauce with soy sauce, mirin and sake โ€” Japan recipe
๐Ÿ‡ฏ๐Ÿ‡ตJapanEasy
Sauces and Dips

Teriyaki Sauce

A glossy, deeply savory-sweet glaze built from soy sauce, mirin, sake, and sugar, thickened with a cornstarch slurry until it coats a spoon. Homemade teriyaki takes ten minutes and tastes nothing like the bottled kind โ€” the fresh garlic and ginger give it a brightness that disappears completely in shelf-stable versions. I keep a jar in the fridge and use it on everything from grilled chicken to roasted vegetables.

10 min60 kcal4 serves
๐ŸŒฟVegetarianโšกQuick
Baba Ganoush with eggplant, tahini and lemon juice โ€” Israel recipe
๐Ÿ‡ฎ๐Ÿ‡ฑIsraelMedium
Sauces and Dips

Baba Ganoush

Smoky roasted eggplant mashed with tahini, lemon juice, and raw garlic into a rough, creamy dip that's simultaneously rich and light. The entire point of baba ganoush is the char โ€” the eggplant needs direct contact with flame or the highest heat your oven can deliver, so the skin blackens completely and the flesh underneath turns silky and smoky. I char mine directly on the gas stovetop, which takes about fifteen minutes of turning and gets the best possible flavor.

40 min130 kcal4 serves
๐ŸŒฟVegetarian๐ŸŒพGluten-free
Romesco Sauce with roasted red peppers, almonds and tomato โ€” Spain recipe
๐Ÿ‡ช๐Ÿ‡ธSpainMedium
Sauces and Dips

Romesco Sauce

A thick, brick-red Catalan sauce of roasted red peppers, toasted almonds, garlic, tomato, stale bread, and sherry vinegar, pounded together into a rustic paste with smoked paprika and good olive oil. Romesco is one of those sauces that makes everything it touches better โ€” grilled vegetables, fish, roasted chicken, even a fried egg. It originates from the fishermen of Tarragona who needed a bold sauce for their catch, and it has not changed much since.

25 min150 kcal6 serves
๐ŸŒฟVegetarianโšกQuick
Toum with garlic and lemon juice โ€” Lebanon recipe
๐Ÿ‡ฑ๐Ÿ‡งLebanonEasy
Sauces and Dips

Toum

Toum is a Lebanese garlic sauce whipped into a fluffy white emulsion with just garlic, lemon juice, oil, and salt. It pairs with grilled chicken, shawarma, falafel, or roasted vegetables and keeps in the fridge for weeks.

15 min195 kcal16 serves
๐ŸŒฟVegetarianโšกQuick๐ŸŒพGluten-free
Nuoc Cham with fish sauce, lime and garlic โ€” Vietnam recipe
๐Ÿ‡ป๐Ÿ‡ณVietnamEasy
Sauces and Dips

Nuoc Cham

Nuoc cham is the essential Vietnamese dipping sauce โ€” a bright, balanced mix of fish sauce, lime juice, sugar, garlic, and chili that ties together spring rolls, grilled meats, rice bowls, and noodle salads with sweet, sour, salty, and spicy notes in every drop.

5 min35 kcal4 serves
โšกQuick๐ŸŒพGluten-free๐ŸŒถ๏ธSpicy
Classic French Vinaigrette with olive oil, red wine vinegar and dijon mustard โ€” France recipe
๐Ÿ‡ซ๐Ÿ‡ทFranceEasy
Sauces and Dips

Classic French Vinaigrette

A classic French vinaigrette made with olive oil, red wine vinegar, Dijon mustard, and a hint of garlic. The 3-to-1 oil-to-acid ratio and a spoonful of mustard create a silky emulsified dressing that clings to every leaf and never separates in the bowl.

5 min120 kcal4 serves
๐ŸŒฟVegetarianโšกQuick๐ŸŒฑVegan
Keralan Fish Curry with fish, coconut milk and curry leaves โ€” India recipe
๐Ÿ‡ฎ๐Ÿ‡ณIndiaMedium
Fish and Seafood Dishes

Keralan Fish Curry

Authentic South Indian fish curry from Kerala โ€” tender white fish fillets simmered in a coconut milk sauce with curry leaves, mustard seeds, and tamarind. This isn't your typical creamy curry โ€” it's lighter, tangier, and deeply aromatic from the tempered spices and fresh curry leaves. The tamarind gives it that signature sour note that balances the richness of coconut milk. The golden rule: never stir the fish, just shake the pan gently to keep the fillets intact.

35 min350 kcal4 serves
๐ŸŒถ๏ธSpicy๐Ÿ’ชHigh protein๐ŸŒพGluten-free
Crispy Cabbage Caesar Salad with cabbage, parmesan and anchovy โ€” USA recipe
๐Ÿ‡บ๐Ÿ‡ธUSAMedium
Salads

Crispy Cabbage Caesar Salad

Roasted cabbage Caesar salad with caramelized wedges, homemade anchovy dressing, crunchy croutons, and shaved parmesan. The cabbage goes into a screaming-hot oven until the edges char and the natural sugars turn to toffee โ€” then gets the full Caesar treatment. A whole head of cabbage feeds four people for almost nothing, and it tastes better than romaine ever did.

25 min290 kcal4 serves
โšกQuick
Krautpfanne (German Cabbage and Sausage Skillet) with smoked sausage, white cabbage and onion โ€” Germany recipe
๐Ÿ‡ฉ๐Ÿ‡ชGermanyMedium
Meat Dishes

Krautpfanne (German Cabbage and Sausage Skillet)

Krautpfanne is a southern German one-pan supper: white cabbage cut into ribbons, onion and smoked sausage cooked down in lard with caraway and sweet paprika. Kraut is simply what cabbage is called in Bavaria, Swabia and Austria, and the pan takes its name from it. The sausage goes in first so that the fat it renders is what the cabbage cooks in, and the last few minutes happen with the lid off, which is where the browned edges come from. A spoonful of vinegar at the end keeps it from sitting heavy.

30 min430 kcal4 serves
โšกQuick๐ŸŒพGluten-free๐Ÿ’ชHigh protein
Ingredients

Goes well with

Other ingredients that appear most often alongside garlic across the archive. Pick one to drill deeper.

oniontomatochickencarrotlemonpotatobeefgingersoy sauceeggplantcucumberparmesan