Garlic

It heats up a cool celery tofu salad...and anything else in your fridge.

This all-purpose chili crisp—which is tangy, spicy, and crunchy—will give your other condiments an inferiority complex.

Wedding season is here, and it turns out that love is pretty expensive. Beans, on the other hand, are not.

Out with the canned beans, in with the fresh.

This yogurt sauce will work on virtually any protein you can think of. Even tofu. Yeah, we went there.

This back-pocket broth is hardly even a recipe, but it's the most soothing soup we can imagine for sick days, cold nights, and any other time you need a little extra comfort. 

This soup has just three other ingredients, but garlic is the one that matters.

Parm, citrus zest, and ginger lovers should also listen up.

For Andy Baraghani, a hometown schwarma shop sparked a lifelong obsession.

These quick-cooking lamb chops make dinner feel instantly fancy.

We took a page from chef and author David Tanis and added a bunch of seedy, pickley things to our sushi rice.

These crunchy garlic chips belong on every steak you make.

This recipe is nice twice. The roasting and honey-glazing method is a great way to make sweet potatoes, and you also get an eggless garlic sauce that you’ll use again and again.

You know the soup and salad deal? Well, this is our take on combining the two into one dish.

Here's how to find out.

Yogurt dips where you don't really need a recipe are the best kind of yogurt dips. And yeah, they taste good.

If we don't have to mince garlic, we won't. Here are four ways to get maximum garlic flavor with as little fuss as possible.

Plenty of cheese, peak summer tomatoes, tons of garlic, and a cracker crust make for a totally addicting savory pie.

This sauce tastes like a cross between ranch and Alabama white sauce, which means you can basically put it on anything.

When two classics become one.

This savory, larb-esque pork mixture makes for the ultimate all-purpose grain bowl topper.

This isn’t the thick harissa that resembles a paste. Treat it like your favorite barbecue sauce and smother grilled steak and chicken with it.

Which, let's be honest, happens a lot

You can do the first fry ahead of time, then soak the plantains in garlic water, dry, and hold at room temperature until closer to mealtime.