This traditional Italian pasta dish, known as Spaghetti Aglio e Olio, is a beautiful example of how just a few high-quality ingredients can create something extraordinary. The secret lies in the details: perfectly al dente pasta, fragrant garlic gently warmed in extra virgin olive oil, and a subtle heat from red chili flakes. Be sure...Read More

Once a sensation in American kitchens, Chicken with Forty Cloves of Garlic remains a timeless French classic. Despite its bold name, this dish is anything but overpowering—the garlic cloves, left unpeeled and gently braised, become sweet, mellow, and creamy, infusing the chicken and vegetables with rich, aromatic flavor. Chef Andrew Cohen’s version simplifies traditional methods,...Read More

Adapted from The Flavor of California: Fresh Vegetarian Cuisine from the Golden State by Marlena Spieler, these elegant tarts transform garlic into something unexpectedly delicate. Don’t be intimidated by the generous use of garlic — once simmered, the cloves turn mellow, sweet, and almost nutty. Served on their own or over a bed of lightly...Read More

This elegant savory flan takes inspiration from the sweet side of the kitchen but transforms it into a refined vegetable dish. Creamy pumpkin custard is blended with roasted garlic, fresh herbs, and cream, then baked in ramekins until silky smooth. Perfect as a holiday side, an appetizer course, or even a vegetarian centerpiece, this recipe...Read More

This robust and aromatic marinade is a classic way to bring out the best in hearty meats like beef and lamb. The depth of a sturdy red wine combines with garlic, shallot, and fresh herbs to create a savory infusion that tenderizes while layering in rich, earthy flavor. It’s an easy, reliable go-to whether you’re...Read More

Serve this summery roasted chicken with creamy polenta. INGREDIENTS: 1 (5 lb) whole air-chilled chicken 3 lemons, halved 3 tablespoons olive oil, plus more for drizzling on vegetables 10 garlic cloves, lightly mashed 10 sprigs fresh thyme 1 tablespoon fresh rosemary leaves Salt and fresh coarse ground pepper 1 yellow onion, peeled, cut into wedges...Read More

The sweet-tangy sauce is a nice complement to the slightly bittersweet taste of Chinese broccoli (gai lan). You can substitute regular broccoli if gai lan is not available. INGREDIENTS: 1 bunch Chinese broccoli (gai lan), washed and leaves separated from stems 1 to 2 cloves of garlic, peeled and de-germed, minced 1 inch of ginger...Read More