4041 recipes for "garlic"
Roasted Garlic and Eggplant Dip

Roasted Garlic and Eggplant Dip

Jul 14, 2005

Looking for a new flavour combination for a party dip? Here, eggplant and mild roasted garlic are accented with fresh herbs and balsamic vinegar. Serve with crackers, thin slices of toasted bread, breadsticks or vegetables.

Garlic Goat Cheese Mashed Potatoes

Garlic Goat Cheese Mashed Potatoes

Take mashed potatoes (a favourite comfort food) to soaring new heights with the simple addition of goat cheese and garlic. You might want to make a double batch for a crowd – it will fly off the table.

Chicken with Sherry Vinegar and Garlic

Chicken with Sherry Vinegar and Garlic

Sep 5, 2005

The garlic spice mixture slipped under the chicken skin infuses the bird with flavour. A splash of sherry vinegar crisps the skin and adds an elusive tang to the sauce. We recommend air-chilled chickens.

Chicken Braised with Lemon, Fennel and Garlic

Chicken Braised with Lemon, Fennel and Garlic

Jan 19, 2006

Garlic becomes sweet as it cooks gently in this fennel-laced broth. The fennel fronds have a delicate flavour similar to dill. Serve with creamy mashed potatoes and steamed asparagus.

Garlic Black Bean Chicken

Garlic Black Bean Chicken

Jul 14, 2005

Serve this saucy Asian dish (from our April 2005 "Easiest-Ever Weeknight Chicken" recipe collection) over Thai jasmine rice or long-grain rice with steamed baby bok choy on the side. Any colour of sweet pepper adds vibrancy to this dish. Look for black bean garlic sauce in Asian grocery stores and some supermarkets.

Chicken with 40 Cloves of Garlic

Chicken with 40 Cloves of Garlic

Aug 16, 2006

This skillet version of a classic French oven-braised roast chicken is delicious with green beans and buttermilk mashed potatoes or a whole grain baguette. To ease the chore of peeling 40 cloves of garlic, lay them in groups of 4 on a cutting board and press down with the flat side of a chef's knife to loosen the skins.

Bucatini with Roasted Garlic and Cherry Tomatoes

Bucatini with Roasted Garlic and Cherry Tomatoes

Sep 15, 2005

Roasting tomatoes brings out their rich flavour, and using cherry tomatoes speeds up the process. The harshness of the garlic mellows during roasting. For the Parmesan, a piece of Parmigiano-Reggiano has the best flavour and shaves nicely over the pasta. You can substitute other sharp hard cheeses, such as Grana Padano, Romano or Asiago.

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