Garlic

Not just a clever name, this savory tart combines three alliums (scallions, garlic, and onion) for maximum flavor and crispy-jammy texture. The key to the flaky crust is to move fast! Rolling and folding the dough while the butter is still cold creates distinct layers of butter and flour that will steam apart during baking, making the crust light and flaky.

Garlic, onions, ramps, and leeks get their time in the spotlight.

As the chicken cooks low and slow, the green garlic and turns into a crispy crumb topping.

Something truly magical happens when fennel, garlic, and anchovies get caramelized together.

The name says it all. Shrimp with a garlicky, pungent, buttery sauce.

Okay, we waited until now to mention that this creamy, earthy, silky rich soup is vegan. Puréeing some of the mushrooms along with cashews adds body that doesn’t compromise on flavor.

It’s a showstopper. Two bottles of red wine get cooked down to a glossy butter sauce that stains and flavors the spaghetti.

You know the tub of little garlic cubes that might be sitting in your fridge right now? Yeah, we have some thoughts.

Lacquered with a tangy, garlicky hoisin glaze, these ribs are impressive without being burdensome: There's no grilling or marinating—just two hours in the oven followed by a quick broil.

Seasoned with Old Bay, a little garlic, and some charred lemons, these shell-on shrimp capture the nostalgic vibes of a classic East Coast fish shack—without any of the lines.

Spoiler alert: We broke with tradition. Instead of rubbing toast with cut tomatoes, we grated the tomatoes to make a raw sauce that the bread can really absorb.

As if grilled squid that's tender in the middle and charred on the exterior weren't good enough, we're pairing it with smoky bell peppers and a lemony herb salad.

Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling.

Buttery, garlicky, irresistible shrimp scampi—but make it pasta.

Blanching tames the bitter bite of broccoli rabe without robbing it of its addictive spiciness: A quick dip in salted water makes it more palatable and tender, so that it cooks quickly in the skillet.

A main and a side all in one: As the chicken fat renders, it bastes the vegetables for a built-in side dish.

To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

Little, light, and fluffy, these crumbs are the perfect topper for delicate salads that can't handle big honkin' croutons.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

This is a great excuse to treat yourself to some seriously delicious vinegar.

Fuzzy slippers, a mud mask, and two heads of garlic in a pot are my religion.

Like, is it going to kill me, or nah?