Recipes with garlic

1421 recipes. Page 25 of 60

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Mala Chicken Alfredo Fusilli

Mala sauce, the numbing, chili-hot seasoning of Sichuan cooking, gets wrapped in cream, milk and Parmigiano, so the tingle stays but the burn is gentler. Chicken thigh is browned hard before the mala sauce is stirred in, so the meat picks up the spice before the cream does. Mala sauces differ a lot in saltiness from brand to brand, so the recipe starts with 1 tablespoon and leaves final seasoning until the cream is in. Pasta water, added a little at a time, keeps the cream sauce from splitting, and when it is right the sauce no longer pools in the pan but sits in the spirals of the fusilli.

Prep 15min Cook 20min 2 servings

Western Easy

Mushroom Stroganoff

Thick slices of button mushroom take the place of beef, seared over high heat until browned, then finished in a sour cream sauce over very low heat. The two stages pull in opposite directions: mushrooms left to stew in their own water turn gray and soft, and sour cream boiled at the end curdles. Paprika tints the sauce and adds gentle warmth.

Prep 15min Cook 25min 4 servings

Asian Hard

Rogan Josh (Kashmiri Slow-Braised Lamb Curry with Yogurt)

The deep red comes mostly from paprika, and this Kashmiri lamb curry looks far hotter than it tastes, with a mild sweetness instead. Big chunks of lamb cook slowly over low heat in yogurt and tomato puree.

Prep 20min Cook 70min 4 servings

Side dishes Easy

Korean Garlic Sesame Broccoli Muchim

Broccoli stems are not wasted: peeled with a vegetable peeler and sliced 3 mm thick, they are cooked along with the florets. Soup soy sauce with a little lemon juice puts a light acidity under the sharp garlic, while the broccoli's mild bitterness stays in the background.

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Prep 10min Cook 5min 4 servings

Rice Easy

Korean Spicy Pork Rice Cup

Rice goes into a single cup and gochujang-glazed pork shoulder is piled over it, the way Korean snack bars (bunsik) serve it. The trick is spreading the rice out first to let the steam escape: spooned into the cup straight from the pot, it turns soggy in its own vapor.

Prep 18min Cook 14min 2 servings

Stir-fry Medium

Korean Stir-fried Chicken Gizzards

Chicken gizzards have a springy, chewy bite, and peeling off the silver membrane and any off-smelling bits, then a quick blanch, keeps their flavor clean. They toughen when cooked too long, yet the thickest one still has to reach 74°C at the center, and that reading, not the reduced sauce, decides when to stop.

🏠 Everyday

Prep 20min Cook 12min 2 servings

Grilled Easy

Korean Grilled Beef Short Ribs with Scallions

Soy-marinated short rib meat, seared over high heat, comes topped with a pile of green onion shreds that have been soaking in cold water. Each pick of the chopsticks takes hot meat and cold, crisp onion together.

Prep 20min Cook 12min 2 servings

Soups Easy

Korean Mung Bean Jelly Soup

Mung bean jelly, set from mung bean starch, slips off chopsticks and gives a slight bounce when bitten. Here it is cut into thick strips and simmered for just three minutes in clear beef brisket broth, then topped with threads of egg and crumbled laver.

🏠 Everyday

Prep 10min Cook 15min 2 servings

Stews Easy

Korean Young Napa Soft Tofu Stew

The soft tofu slowly comes apart in the broth until the whole pot is silky, with crisp bits of young cabbage stem in between. Only a touch of gochujang goes into the doenjang, so it tastes savory more than spicy.

Prep 12min Cook 16min 2 servings

Steamed Easy

Korean Braised Tofu and Mushrooms

The oyster mushrooms are torn by hand into thick strips along the grain, and they stay chewy even after the braise. The sauce starts from plain water rather than stock; the mushrooms give it all the savoriness it needs.

Prep 15min Cook 18min 3 servings

Kimchi Easy

Korean Zucchini Kimchi (Summer Fresh Gochugaru Quick)

Korean zucchini holds so much water that it keeps weeping after it is seasoned, and a pool of liquid gathers at the bottom of the container within a day. This kimchi is therefore made to be eaten fresh, within two days, rather than left to ferment. Salting stops at 15 minutes for the same reason: any longer and the slices give up too much moisture and turn soft instead of crisp. Plum syrup stands in for sugar, and garlic chives add a green, grassy note against the chili.

Prep 22min Cook 5min 2 servings

Noodles Medium

Hokkien Mee (Prawn Broth Stir-Fried Noodles)

Two noodles share the wok in this Singapore dish: springy yellow wheat noodles and softer rice noodles. A splash of prawn stock goes in near the end and is cooked down until the noodles have drunk most of it, so the seafood flavor ends up inside the strands rather than in a pool on the plate. Squid and shrimp are seared briefly and set aside first so they do not overcook while the noodles finish.

Prep 20min Cook 15min 2 servings

Pasta Easy

Meat Sauce Pasta

Most of the flavor comes from spreading the ground beef across a hot pan and letting the moisture cook off until brown bits form. Left in a heap, the meat steams pale instead. Tomato paste worked in between the meat without lumps, then a low simmer, gives a thick sauce that clings to the beef rather than pooling under the spaghetti. As it thickens it catches on the bottom easily and needs an occasional stir. There is no wine or milk, just beef, tomato, onion and garlic, finished with Parmesan and a few basil leaves.

Prep 10min Cook 30min 2 servings

Western Medium

Natchitoches Meat Pies

Beef and pork cooked with peppers and green onion fill thin pastry half-moons that are sealed with a fork and deep-fried. Because the filling is cooked and cooled first, the pies fry briefly instead of waiting for raw meat to cook through a thick crust. Shortening rubbed into the flour makes a dough that should not be kneaded like bread, and warm filling melts that fat and tears the thin wrapper. A clear border with the air pushed out keeps the seams closed in the oil.

Prep 75min Cook 50min 8 servings

Asian Easy

Salt and Pepper Shrimp

Shell-on shrimp get a thin coat of potato starch, two rounds in the fryer, and a quick toss with garlic, red chili, salt, and black pepper, and no sauce follows. The seasoning is only what clings to the outside: salt, pepper, and fried garlic. Every bite hits those first, and the shells crackle between the teeth.

Prep 15min Cook 15min 2 servings

Side dishes Easy

Korean Stir-fried Dried Shrimp

The dried shrimp go into a dry pan for about a minute first to drive off leftover moisture. The soy sauce and oligosaccharide syrup glaze gets 30 seconds after it first bubbles, and then the heat goes off; any longer and it sets hard. Cooled and sealed, it keeps for a few days at room temperature.

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Prep 5min Cook 8min 4 servings

Rice Easy

Korean Spicy Pork Rice Bowl

The pork shoulder marinates in gochujang for 10 minutes, then gets spread across a hot pan and left alone for the first 2 minutes. That pause is when the glaze touching the pan catches and browns at the edges.

Prep 20min Cook 15min 2 servings

Stir-fry Hard

Korean Spicy Stir-fried Chicken Feet

Chicken feet are mostly skin and cartilage, with a sticky, gelatinous chew, and the meat is nibbled off between thin bones. Boiling them first strips the slippery coating so the gochujang and chili flake sauce clings thickly. How hot it gets comes down to the number of cheongyang chilies.

🏠 Everyday

Prep 30min Cook 20min 2 servings

Grilled Medium

Korean Grilled Pork Skirt Meat

Pork skirt comes from the diaphragm. The coarse grain gives a firm chew, and the meat is cut across it. Browning tells you when to turn the pieces, not when they are done; that is decided by the center of the thickest piece reaching 63°C.

Prep 20min Cook 12min 2 servings

Soups Medium

Chimushinji (Okinawan Pork Liver Broth)

In Okinawa this miso soup with pork liver is made on days when someone is worn out or under the weather. Chimu means pork liver and shinji a decocted broth; dishes like this are called kusuimun, though it is home food, not medicine.

🏠 Everyday

Prep 30min Cook 35min 4 servings

Stews Easy

Korean Eggplant, Perilla & Tofu Stew

There is no meat, just eggplant, tofu and perilla seed powder, but the broth is anchovy-kelp stock; for a vegetarian pot, change the stock first. The eggplant simmers for about six minutes until soft enough to collapse, while the tofu, cut small at 1.5 cm, stays firm.

Prep 14min Cook 16min 2 servings

Steamed Easy

Korean Steamed Tofu with Soy Sauce

Firm tofu cut into thick slabs and steamed comes out with a slight spring on the outside and a silky center. The soy and gochugaru sauce, left to sit until the chili flakes swell and thicken it, is spooned onto the hot tofu and seeps into each cut face with salty, mild heat.

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Prep 8min Cook 10min 2 servings

Kimchi Easy

Korean Red Cabbage Kimchi

Red cabbage leaves are thicker and denser than napa and stay crunchy after salting, though salting them longer only makes them tough. During about 12 hours in the fridge the cabbage bleeds its purple into the chili paste, and the kimchi comes out a deep violet rather than the usual red.

Prep 30min 0 2 servings

Noodles Medium

Hokkien Prawn Mee (Spicy Prawn Noodle Soup)

Shrimp shells fried with garlic until red and fragrant set how far this broth can go. Pork stock is added and simmered with them, then strained into a soup that looks almost clear but tastes concentrated. The peeled shrimp go in only at the end, with the egg noodles, and come out as soon as they turn opaque. A spoonful of sambal on top slowly melts into the hot broth, and the heat builds as you eat. It is a mainstay of Singapore's hawker centers.

Prep 25min Cook 35min 2 servings