garlic
Rich in vitamin C, manganese, and selenium; contains sulfur compounds with potential anti-inflammatory and antimicrobial properties. Relatively low in calories (approximately 4 calories per clove) and a good source of prebiotics when raw.
About
Garlic (Allium sativum) is a bulbous perennial plant of the onion family, native to Central Asia and domesticated for thousands of years. The bulb consists of 4-20 individual cloves enclosed in papery white, pink, or purple skin, depending on variety. Garlic possesses a pungent, sharp flavor when raw that mellows and becomes sweet and complex when cooked. Key compounds include allicin, which develops when cloves are crushed and provides both the characteristic aroma and potential health benefits. Major cultivars include hardneck varieties (with a central woody stem) and softneck varieties (without a central stem), each with distinct flavor profiles and storage characteristics.
Culinary Uses
Garlic is one of the most fundamental aromatic vegetables in world cuisine, serving as a foundational element in countless dishes across Mediterranean, Asian, Latin American, and other culinary traditions. It is used raw in dressings, salsas, and marinades for sharp flavor; sautéed as a flavor base (mirepoix, soffritto, holy trinity); roasted whole for mild sweetness; or minced and caramelized for depth. Common applications include pasta dishes, stir-fries, soups, stews, and curries. Black garlic (fermented garlic) adds umami complexity to modern dishes. Proper storage and handling—avoiding burnt garlic in cooking and managing raw clove intensity—are key to successful use.
Used In
Recipes Using garlic (2,262)
Italian Wedding Soup
For variations, hints and more recipes for this versatile dish, see sneakykitchen.com
Jamaican Pepper Pot Soup
There are many, many variations of pepper Pot Soup. This version contains chicken, although one could easily change to beef, by using diced lean Beef and beef broth.
Jamaican Roast Beef
Jamaican rundown
Jamaican rundown from the Recidemia collection
Jambalaya II
Jambalaya II from the Recidemia collection
Jambalaya II
Jambalaya
Jambalaya (Rijstschotel à Drawer)
Jambalaya (Rijstschotel à Drawer) from the Recidemia collection
Japanese Gyoza
I have made the the filling the day before and assembled the gyoza right before cooking. The whole family helps with this process. These freeze well, freeze in single layer. Makes about 100.
Jasmine and Sweet Basil Spicy Eggplant
Jasmine and Sweet Basil Spicy Eggplant from the Recidemia collection
Jerk-seasoned Pork Chops and Shrimp
Contributed by Catsrecipes Y-Group * Makes 6 servings
Jersey Bay Scallops with Rice
Makes 4 servings.
Jimmy’s Salmon stuffed with Cilantro-Garlic Cream Cheese
This is a recipe my catering friend perfected in 1991. I love this recipe and serve it on special occasions.
Jing Do Pork
This recipe is a cousin to the popular sweet and sour pork dish. It originates from Bejing and derives its name from that city (Jing Do - "capital city"). I use extra ight olive oil so that it does not add taste to the dish.
Jing Jiang Neu Liu
Shredded beef tenderloin in Beijing-style sauce
Jjinmandu
Steamed dumplings Jjinmandu
Joe Cahn's Jambalaya
Makes 6 servings.
Jota I
Jota is a typical Slovenian dish eaten in all parts of Slovenia with minor variations. Sauerkraut and sour turnip soup.
Jwanu Chicken
Jwanu Chicken from the Recidemia collection
Kabab barg
This kebab is prepared by marinating the meat overnight, and grilling it on open fire. It is usually served with Polo(white rice) or Naan (bread).
Kadi pakora
Kadi pakora from the Recidemia collection
Kadun Pika I
Kadun Pika I from the Recidemia collection
Kadun Pika II
Kadun Pika II from the Recidemia collection
Kai Lao
Laotian chicken
Kalbi Tang
300px| Kalbi Tang Rib soup. Preparation time: 40 minutes. This recipe is for 8 servings.
Kale Pita Sandwich
Kale Pita Sandwich from the Recidemia collection
Kale Soup with Soy and Lime
An Asian-spiced soup that is fast and really delicious. Use fish sauce (nuoc mam or nam pla, available at Asian markets) instead of soy sauce if you have some.
Kamut Kitchiri
Kamut Kitchiri from the Recidemia collection
Kao Tom Gai
of course, if you can't help yourself, go ahead and toss a few in!
Kapusta I
Hot cabbage soup From "Catsrecipes Y-Group" Source: my old recipes Serves 8
Kare Ayam
Kare Ayam is one of the signature dishes of Indonesian cuisine. In spite of the name "curry", this dish does not use Indian curry spice, and is actually a spicy but sweet dish. Makes 4 servings.
Kare Ikan
If you read this recipe and think that it is hot you might like to know that the original recipe uses 14 small red peppers! Add more if you like. I only taste the sauce of this, because I don't like liver, and think it is hot enough.
Kare Kare
A rich stew of ox tail, leg or tripe and a variety of vegetables in a sauce flavored and thickened with ground roasted peanuts and toasted rice flour.
Kare-Kare
Any Philippine fiesta, particularly in the Tagalog region, is not complete without Kare-Kare, the stew with a rich nutty sauce and served with a variety of vegetables Contributed by World Recipes Y-GroupThis Y-group is international.
Kare Kare from the Philippines
Kare Kare from the Philippines from the Recidemia collection
Kashmiri Chicken
Ethnicity - Kashmiri, North Indian Type of meal - Party, Lunch, Dinner
Kazun Ywek Thoke (Watercress Salad)
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Ketoprak
Cuisine of Indonesia
Kimchi
(김치), also spelled or , is a Korean dish of pickled vegetables, usually napa cabbage Korean radish, and commonly served as a side dish. It is usually fermented in a brine of anchovy sauce, ginger, garlic, green onion and chilli pepper.
Kimchi jjigae (Stewed kimchi)
Kimchi jjigae is The most popular stew in Korea. There are many varieties. You can add Beef, tofu, can Tuna, vegetables like Squash, Onion, carrot, etc... So be creative!
Kjoftinja
Meatballs
Ko Chu Jung
Yield: 4 servings
Kofta
These are the Turkish meatballs, delicious little meat balls or patties. You can make them with beef, but lamb is traditional and makes them very special.
Kofta with Sunflower Seed Butter for the Clamshell Grill
right Kofta| Not actual product, just a photo of kebabs.
Kold Sommersuppe
On a hot hot day where the appetite is as it should be, this soup in the perfect choice. You can even serve it laced with ice cubes.
Kondre
Kondre from the Recidemia collection
Kongnamool Moochim
Soy bean sprouts salad Kongnamool moochim
Konkani Tomato Chutney
Konkani Tomato Chutney
Kopustu Sriuba Su Kiauliena Ir Graybais
Cabbage soup with pork and mushrooms
Korean Bean Sprouts
300px| Korean Bean Sprouts Fast and easy and yummy dish. Preparation: 12 minutes. This recipe is for 2 servings.
Korean Chicken Soup
Yield: 6 servings Korean Chicken Soup