Garlic

The only thing more crowd-pleasing than cheese is marinated cheese.

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

They're incredibly simple, last for a while, and make everything taste better.

Beware: It is seriously addictive.

Meet the creamy, ultra-garlicky white sauce that you’ll want to put on just about everything.

A nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or [fill in the blank] better.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Then put it on pizza, chicken thighs, cheese plates, or eat it straight from the spoon.

Meet our new favorite condiment.

A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.

It’s its OWN thing okay. This has nothing to do with the raw stuff!

And we mean lots.

The ham hock in this stew lends a rich, smoky essence that flavors the beans from the inside out.

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.

When garlic is cooked gently in plenty of fat (in this case, cream), it becomes something else entirely.

This ajo blanco sauce is rich from almonds, tart with sherry vinegar, and plenty garlic-pungent, it’s what we’re putting on everything we’re making this season.

You can drizzle this honey over pepperoni pizza (trust!), serve alongside spicy fried chicken, and more.

Spread it on grilled bread, mash it into store-bought mayo, or stir into mashed potatoes.

An herb-laced riff on aglio e olio, quick and easy.

This spicy-tangy-funky condiment will become your secret weapon.

Cooking summer squash low and slow yields sweet, nutty, tender—but not mushy—results.