Triple Garlic Linguine

The pasta for this potent and luxurious dish is cooked in chile-spiked chicken stock and bolstered by three preparations of garlic: roasted, fried, and sauteed.

Chicken With 40 Cloves of Garlic

Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. Get the recipe for Chicken With 40 Cloves of Garlic »

Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)

This garlicky rice is a popular breakfast dish in the Philippines and is delicious served with fried eggs and a drizzle of vinegar sauce. Get the recipe for Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag) »

Garlic-Steamed Manila Clams

Garlic-Steamed Manila Clams

Forty Cloves of Garlic Sauce (Thoum)

This potent condiment has all the heat and sharp bite of pure raw alliums. A tiny amount goes a very (very) long way. Use the freshest garlic possible; the enzymes break down over time, and the sauce can discolor as it ages. Get the recipe for Forty Cloves of Garlic Sauce (Thoum) »

Grilled Lobster with Garlic-Parsley Butter

Grilled Lobster with Garlic-Parsley Butter

Creamy Garlic Soup

A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »

Garlic Confit

Roasted Garlic Ice Cream

Roasting garlic brings out its sweetness, so the flavors meld beautifully in this simple vanilla ice cream inspired by one served at the Gilroy Garlic Festival in California.

Grilled Greens and Leek Tops with Chile-Garlic Sauce

When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »

Roasted Garlic Focaccia

When garlic cloves are chopped, the sulfur compounds and an enzyme called allinase, usually held separate within the clove, come into contact with one another. The collision generates the compound allicin, which gives garlic its pungency, and pyruvic acid, which is responsible for its spicy heat. But left intact, so that its volatile compounds don’t interact, garlic offers an entirely different character; roasting the cloves whole draws out their sweetness, yielding the sumptuous confit that adorns this pretty focaccia. Cook the focaccia on a pizza stone, which will give the bottom crust a delicious crunch.

Garlic-and-Gruyère-Stuffed Mushrooms

Garlic-and-Gruyere-Stuffed Mushrooms
This crisp-skinned bird is cooked in a generous amount of butter and served with a delectable pan sauce of garlic and cilantro. A small chicken can be substituted for the Cornish game hen.

Sopa de Ajo

This pungent Castilian soup is made with bread, egg, and a healthy dose of garlic. Get the recipe for Sopa de Ajo