Ingredient

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

Asparagus and Marinated Artichoke Galette with asparagus, marinated artichoke hearts and cream cheese — USA recipe

🇺🇸USAAdvanced

Vegetable and Mushroom Dishes

Asparagus and Marinated Artichoke Galette

Savory free-form tart with asparagus spears and oil-packed artichoke hearts on a lemony herbed cream cheese base. The dough takes five minutes and no food processor — just cold butter grated directly into flour. Once it comes out of the oven with the crust dark and blistered and the cheese puffed at the edges, it looks like something you'd pay $18 for at a spring brunch spot.

75 min385 kcal6 serves

🌿Vegetarian🌶️Spicy

Mushroom, Spring Onion and Chilli Crisp Filo Bake with mixed mushrooms, scallions and chilli crisp — UK recipe

🇬🇧UKMedium

Vegetable and Mushroom Dishes

Mushroom, Spring Onion and Chilli Crisp Filo Bake

Layers of shattering filo pastry wrapped around a savory mushroom and spring onion filling, every sheet brushed with a mix of melted butter and chilli crisp. The result is somewhere between a Turkish börek and an Asian-inspired bake — deeply golden on top, fragrant with sesame and chilli oil, with the filling still juicy inside. One of those dishes where the technique is simple but the payoff looks and tastes unreasonably good.

55 min295 kcal6 serves

🌿Vegetarian🌶️Spicy

Homemade Strasbourg-style Pâté en Croûte with chicken livers, chicken breast and pork neck or fatty shoulder — France recipe

🇫🇷FranceAdvanced

Meat Dishes

Homemade Strasbourg-style Pâté en Croûte

A home kitchen adaptation of the classic Strasbourg pâté — no foie gras, but the same principle: spiced, cognac-scented forcemeat baked inside a golden pastry crust and sliced cold.

120 min365 kcal8 serves

💪High protein

Çılbır (Turkish Eggs) with eggs, Greek yogurt and butter — Turkey recipe

🇹🇷TurkeyMedium

Breakfast and Brunch

Çılbır (Turkish Eggs)

Poached eggs on a bed of thick, garlicky yogurt, finished with warm spiced butter or olive oil. Çılbır (pronounced chil-bir) dates to the Ottoman court of the 15th century. The combination sounds unusual — cold yogurt with hot eggs — but the contrast is exactly the point: the cool, tangy, creamy yogurt cushions the egg, the runny yolk breaks into it, and the red-tinted butter pools on top and sizzles when it hits the yogurt. This is one of those dishes that takes fifteen minutes and tastes like it took an hour. Bread is mandatory. You will not leave a drop.

15 min390 kcal2 serves

🌿Vegetarian🌾Gluten-free⚡Quick

Vegan Buddha Bowl with chickpeas, sweet potato and quinoa — USA recipe

🇺🇸USAAdvanced

Salads

Vegan Buddha Bowl

Quinoa, crispy spiced chickpeas, roasted sweet potato, fresh avocado, and shredded purple cabbage, all brought together with a tahini-lemon dressing. Buddha bowls follow a five-part formula: grain base, plant protein, roasted vegetables, fresh raw vegetables, and sauce. There's no fixed recipe — the whole point is that you can swap nearly every component based on what's in season or what's in your fridge, and the bowl still works. What makes this version reliable: the chickpeas are properly dried before roasting, the sweet potato is cut small enough to caramelize rather than steam, and the tahini dressing is thinned down enough to actually coat everything rather than sitting on top.

40 min540 kcal2 serves

🌿Vegetarian🌱Vegan🌾Gluten-free

Bánh Xèo (Vietnamese Sizzling Crêpes) with rice flour, turmeric and coconut milk — Vietnam recipe

🇻🇳VietnamAdvanced

Appetizers and Sandwiches

Bánh Xèo (Vietnamese Sizzling Crêpes)

Golden turmeric crêpes fried until shatteringly crisp, filled with pork belly, shrimp, mung bean, and bean sprouts — then folded and eaten wrapped in lettuce with mint and cilantro, dipped in nước chấm. The name means 'sizzling cake': the xèo is the sound the rice flour batter makes the instant it hits the smoking-hot oil. Without that sound, the pan is not hot enough. Getting the crêpe genuinely crisp rather than soft and chewy requires three things: a thin batter, very hot oil, and patience — the crêpe needs 4 to 5 minutes undisturbed before it is ready to fold.

50 min380 kcal4 serves

🌶️Spicy🌾Gluten-free

Gazpacho Andaluz (Classic Spanish Cold Tomato Soup) with ripe tomatoes, extra virgin olive oil and sherry vinegar — Spain recipe

🇪🇸SpainMedium

Soups

Gazpacho Andaluz (Classic Spanish Cold Tomato Soup)

Gazpacho is not a recipe — it is a summer habit in Andalusia. Ripe tomatoes, cucumber, green pepper, garlic, sherry vinegar, and a generous pour of olive oil go into the blender raw and come out as a cold, silky, bright-tasting soup that is consumed by the glass as much as by the bowl. The quality of the tomatoes decides everything. Needs at least two hours in the fridge before it tastes right.

20 min145 kcal4 serves

🌱Vegan⚡Quick🌿Vegetarian

Green Goddess Dressing with fresh flat leaf parsley leaves, fresh tarragon leaves and full fat mayonnaise — USA recipe

🇺🇸USAMedium

Sauces and Dips

Green Goddess Dressing

Green Goddess was invented at the Palace Hotel in San Francisco in 1923. The formula: mayonnaise, a serious amount of fresh herbs, tarragon, garlic, anchovy for depth, and lemon to hold it all together. The result is vivid green, herb-forward, and complex in a way no bottled version gets close to. Doubles as a dip, a sandwich spread, and a sauce for grilled fish or chicken. Makes in 10 minutes.

10 min120 kcal8 serves

🌾Gluten-free⚡Quick

Whipped Feta with Hot Honey and Pistachio with feta cheese, Greek yogurt and honey — Greece recipe

🇬🇷GreeceMedium

Sauces and Dips

Whipped Feta with Hot Honey and Pistachio

Whipped feta with hot honey and pistachio is a creamy salty-sweet mezze dip — block feta blended with Greek yogurt, lemon zest, and olive oil into a fluffy spread, then drizzled with chili-infused honey and topped with toasted pistachios. The contrast is the whole point: salty fermented sheep's milk against sweet floral honey with a slow chili burn, and crunchy pistachio against the silky base. It takes about 15 minutes of hands-on work in a food processor (plus 15 minutes for the honey to infuse and 30 minutes for the cheese to come to room temperature) and serves six on a mezze board with warm pita, crackers, or sliced pear. The hot honey is easy to make at home if you cannot find it in shops.

15 min230 kcal6 serves

🌿Vegetarian⚡Quick🌾Gluten-free

Gochujang Mayo (Korean Spicy Mayonnaise Sauce) with Kewpie mayonnaise, gochujang paste and toasted sesame oil — Korea recipe

🇰🇷KoreaEasy

Sauces and Dips

Gochujang Mayo (Korean Spicy Mayonnaise Sauce)

Gochujang mayo is a Korean-inspired spicy condiment built on Japanese Kewpie mayonnaise, fermented gochujang chili paste, rice vinegar, toasted sesame oil, and garlic. The mayo cools and rounds out the heat, the gochujang brings deep fermented umami, sesame oil signs the sauce as Korean. Whisks together in five minutes, lives in the fridge for a week, and works on Korean fried chicken, sweet potato fries, poke bowls, burgers, sushi, and as a sandwich spread. Serves about eight as a dipping sauce. The 30 minute rest in the fridge before serving is what separates a punchy mix from a balanced sauce.

5 min110 kcal8 serves

🌶️Spicy⚡Quick

Brandade de Morue (Provençal Salt Cod and Olive Oil Spread from Nîmes) with salt cod loin, garlic and whole milk — France recipe

🇫🇷FranceMedium

Sauces and Dips

Brandade de Morue (Provençal Salt Cod and Olive Oil Spread from Nîmes)

Brandade de Morue is the southern French classic from Nîmes (Languedoc-Roussillon), an emulsion of desalted cod, olive oil, milk, and garlic. The name comes from Occitan 'brandar' — to stir, to shake — describing the vigorous beating that turns flaked cod and oil into a creamy spread. First documented by Charles Durand in 1830, the original Nîmes version contains no potato — that addition is a 19th-century Parisian shortcut. This recipe follows Durand's purist tradition: cod-collagen emulsion, no shortcuts. Spread on toasted baguette, baked into a gratin, or used as a dip with raw vegetables. High in protein, naturally gluten-free, low in carbohydrates (keto-friendly when no potato is added). Active time 40 minutes plus 24-48 hours of soaking the salt cod. Yields about 600 g, serves 8 as appetizer with crostini, salad, and chilled rosé.

40 min310 kcal8 serves

💪High protein🥑Keto

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce) with parsley, anchovy fillets and capers — Italy recipe

🇮🇹ItalyEasy

Sauces and Dips

Italian Salsa Verde (Piedmontese Bagnet Verd Green Sauce)

Italian salsa verde — known as bagnet verd in Piedmontese dialect — is the punchy raw green sauce of Northern Italy. Built on flat-leaf parsley, anchovies, capers, garlic, hard-boiled egg yolk, vinegar-soaked bread, and olive oil, it is the obligatory condiment for bollito misto (mixed boiled meats), the wintertime ceremony of Piedmont. The recipe traces back to the Vie del Sale, the ancient salt routes that connected Liguria's coast to Piedmont's inland valleys, bringing olive oil, salt, and anchovies into mountain kitchens. Bright, salty, sharp, herbaceous — designed to cut through the richness of long-cooked meat. Versatile far beyond bollito: spoon over grilled fish, roasted vegetables, soft cheese, hard-boiled eggs, or crostini. Active 20 minutes, plus 1-2 hours of resting at room temperature for flavours to integrate. Yields about 250 ml, serves 8 as condiment to a main course.

20 min180 kcal8 serves

⚡Quick

Ingredients

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onion tomato chicken carrot lemon potato beef ginger soy sauce eggplant cucumber parmesan