Recipes with garlic

1421 recipes. Page 13 of 60

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Chicken Vesuvio (Chicago White Wine Braised Chicken with Potatoes)

Chicken and potatoes share one skillet in this Chicago Italian-American dish, braised with garlic, oregano, and dry white wine. As the wine and stock reduce, the potatoes soak up the sauce and turn fluffy. The skin needs at least 5 minutes undisturbed to brown deeply; that browned layer in the pan is what gives the sauce its depth. Peas and lemon juice go in at the very end to add color and freshness to an otherwise heavy sauce.

Prep 15min Cook 35min 2 servings

Asian Medium

Dal Makhani (Creamy Buttered Lentils)

In Punjab the pot was once set beside a tandoor after its coals had died down and left to simmer overnight, then served the next day. Here, black lentils and kidney beans cooked first in a pressure cooker get another two hours over low heat. In that time the grains break apart and release starch, and the dal turns thick and smooth before any cream goes in.

Prep 8min Cook 180min 4 servings

Side dishes Medium

Chwinamul Perilla Muchim

Despite the name, this muchim spends time in a skillet: the blanched greens are stir-fried in perilla oil and simmered briefly in water, giving them the softer texture of a sauteed namul. Perilla powder stirred into the remaining liquid thickens it into a pale, nutty paste that coats every leaf and stem. Seasoning the greens with soup soy sauce, garlic, and green onion before they hit the pan lets the stems absorb salt as they simmer.

🏠 Everyday

Prep 18min Cook 7min 4 servings

Rice Medium

Dirty Rice

The dirty in the name comes from finely chopped chicken liver and pork, which stain the rice brown. It is a Cajun dish from Louisiana, built on the usual onion, green pepper and celery, with cayenne for heat.

Prep 20min Cook 50min 4 servings

Stir-fry Medium

Korean Beuraussel Kong Dwaeji Bokkeum (Brussels Sprout Pork Stir-fry)

Gochujang-marinated pork shoulder and Brussels sprouts share the pan. The sprouts are halved and left cut side down without much turning, since a golden, seared face is what takes away most of their bitterness. A teaspoon of vinegar and sliced red chili go in at the end.

🏠 Everyday

Prep 18min Cook 11min 4 servings

Street food Easy

Sweet and Spicy Pan-Grilled Jjondeugi

Store-bought jjondeugi, a chewy Korean snack sold in flat sheets, gets warmed in a pan and brushed with a thin sweet-and-spicy gochujang glaze. A plain, unseasoned product works better than one already coated in spicy seasoning, since the added glaze is easier to balance.

⚡ 20-Minute Recipes

Prep 5min Cook 8min 2 servings

Grilled Easy

Korean Salt-Grilled King Prawns

The prawns go shell-on onto a bed of hot coarse salt. The salt is there less to season than to spread the heat, and the prawns cook in their own moisture until the flesh is springy. Garlic butter and lemon juice go on only once they come off the heat.

Prep 15min Cook 12min 2 servings

Soups Easy

Korean Perilla Mushroom Hot Pot

Shiitake and oyster mushrooms simmer first until the broth turns light brown, then tofu, enoki and lengthwise-halved bok choy are arranged neatly on top. Ground perilla seed is stirred in a little at a time two minutes before serving, and there is no meat in the pot.

🏠 Everyday

Prep 15min Cook 18min 2 servings

Stews Easy

Cheonggukjang Jjigae (Korean Fermented Soybean Stew)

Turn on the range hood before the cheonggukjang goes in. The smell as it boils is strong, but the broth itself tastes deep and nutty, and because the soybeans are only briefly fermented, they keep a sticky, stringy texture. It is eaten hot, ladled over rice and mixed in.

Prep 10min Cook 15min 2 servings

Steamed Easy

Korean Steamed Beef Brisket and Bean Sprouts

Fat from the thin brisket slices melts down into the bean sprouts underneath, so even a bite of sprouts alone tastes rich. The dressing is light: soy sauce with garlic, a little sugar and sesame oil.

Prep 15min Cook 12min 2 servings

Kimchi Easy

Korean Aster Leaf Soy Pickle

Ten seconds in boiling water is all the aster leaves get, just enough to relax the tough stems while their sharp, faintly bitter mountain-herb scent survives into the jar. Sliced garlic and one dried chili sit between the layers, so the soy-vinegar brine picks up a quiet bite rather than real heat. In Korea this is a spring side dish: lay a leaf over a spoonful of rice, or chop it fine and tuck it into a rice ball.

Prep 16min Cook 10min 4 servings

Noodles Medium

Korean Spicy Chicken Soup Noodles

Dakgaejang swaps the beef in yukgaejang, Korea's fiery shredded-beef soup, for chicken thigh, and this version adds knife-cut noodles to the red, garlicky broth. Fernbrake (gosari) gives a chewy, earthy bite and bean sprouts a crisp one, both soaking up the heat. Because the base is a clean chicken stock, the spice stays sharp without turning muddy. It is a common choice on cold days or the morning after drinking.

Prep 20min Cook 40min 2 servings

Pasta Medium

Doenjang Clam Spinach Orzo

Like risotto, orzo stirred through vegetable stock turns creamy and spoonable, all in one pot. The clams are added near the end and open right in the pot, letting their briny juice mix with doenjang, the Korean fermented soybean paste that seasons it all.

Prep 12min Cook 18min 2 servings

Salads Easy

Korean Spicy Radish Salad

Unlike kimchi, mu-saengchae skips fermentation: the julienned radish is dressed and eaten the same day, with its crunch intact. Ten minutes under coarse salt pulls water from the strips so the chili-flake dressing clings instead of sliding off. Anchovy fish sauce lays a savory base under the radish's clean, mild flavor. Fresh from the bowl it snaps; after a night in the fridge it softens into a lightly pickled side with a different character. It is a standard partner for fatty dishes like samgyeopsal or braised short ribs.

⚡ 20-Minute Recipes 🥗 Lighter Meals

Prep 15min 0 4 servings

Western Medium

Chili con Carne

One ingredient sets the heat level of this pot: chili powder. In this recipe that means a blend of ground chiles with cumin, oregano, and garlic, not pure chile flakes or cayenne, and swapping in straight cayenne at the same amount changes the dish completely. Canned cooked kidney beans keep it to one pot, with no soaking or boiling dried beans. When it is done, the liquid clings to the beef and beans instead of running off the spoon, thick enough to serve over rice or tortilla chips.

Prep 15min Cook 45min 4 servings

Asian Medium

Steamed Pork Ribs with Black Bean Sauce

These are the steamed pork ribs that come in little dishes at dim sum. Coarsely chopped douchi, salted fermented black beans, keeps its salty, funky smell through the steaming and ends up in the juicy meat.

Prep 25min Cook 20min 3 servings

Side dishes Easy

Danggeun Namul

The sautéed carrot that goes into bibimbap and gimbap, served as a side dish of its own. Cut into fine matchsticks and cooked only briefly, it stays bright orange with a little crunch left.

⚡ 20-Minute Recipes 🏠 Everyday

Prep 8min Cook 6min 2 servings

Rice Medium

Korean Dureup Pot Rice (Spring Angelica Shoot Pot Rice)

Dureup, the spring shoots of the Korean angelica tree, are around only briefly each spring. They get no more than 30 seconds in salted boiling water before going on top of the rice to cook under the lid; any longer and the bitter, woody scent fades and the green turns dull. The rice cooks in kelp stock.

Prep 15min Cook 30min 2 servings

Stir-fry Easy

Korean Beurokolli Dubu Doenjang Bokkeum (Broccoli Tofu Doenjang Stir-fry)

The tofu is pan-fried in perilla oil until golden before anything else, so it keeps its shape when it is tossed with the broccoli in the doenjang sauce.

🏠 Everyday

Prep 15min Cook 11min 4 servings

Street food Easy

Korean Crispy Kimchi Fried Dumplings

Chopped kimchi goes into the pork filling, so its sourness and heat cut through the richness of the meat. Browning, steaming and crisping all happen in one pan, and the soy dip gets an extra splash of vinegar.

Prep 20min Cook 12min 2 servings

Grilled Medium

Korean Grilled Chicken Neck Meat

With fat running between the muscles, chicken neck meat never turns dry the way breast does; it chews springy and savory. It gets a short toss in soy sauce, mirin and garlic, a hot sear until a brown crust forms, and green onion stirred in for the last 30 seconds.

Prep 20min Cook 10min 2 servings

Soups Easy

Korean Mushroom Seaweed Soup

Seaweed and mushrooms are sauteed in sesame oil before the water goes in, then simmered for more than twenty minutes, until the seaweed is soft and the broth slightly silky. Even after that long, the torn oyster mushrooms and sliced shiitake still have some chew.

🏠 Everyday

Prep 15min Cook 30min 4 servings

Stews Easy

Korean Hot Chili Anchovy Tofu Stew

Two cheongyang chilies go into the water whole, uncut, and simmer for eight minutes to make a spicy stock. Before that, the anchovies are toasted for about a minute in a dry pot; the water has to go in as soon as they smell nutty, or bitterness creeps into the broth. Seeding the chilies first takes the heat down.

Prep 10min Cook 18min 2 servings

Steamed Medium

Korean Braised Cod with Vegetables

The cod is patted thoroughly dry first so the sauce clings instead of sliding off. It cooks covered on a bed of radish and onion and gets turned just once, gently, at the end so the underside picks up the sauce too.

Prep 15min Cook 25min 3 servings