Garlic

Wait. Is that some green in our pasta? Looks like spring finally showed up.

Three ingredients but infinite possibilities.

The only trick to this uncooked sauce is finding good canned tomatoes.

This is a little bit like making a ranch dressing and putting it on pizza. Which can’t possibly be a bad thing.

Garlic knots are, quite simply, a perfect food.

Dusting with garlic powder first, then flour, is essential for a proper rise.

Not just for roast chicken: This vinegar, soy sauce, and citrus juice marinade also works with pork.

Use this oil and tender lemon confit to top pizzas, salads, or roasted vegetables.

It can get tricky to hold the bread together when making the second set of cuts. Just do your best and plop any loose pieces back into place.

Leeks. Shrooms. Almonds. Vegetable stock. This pasta is an umami masterpiece.

Dinner game-changer: start cooking your greens in coconut milk.

Starting with store-bought puff pastry for this recipe means these crispy, buttery, savory palmiers only look hard.

Sadly, you’re not going to be able to waltz down to the corner store and pick up escargots and shells. But this recipe is still worth the effort.

For this soup recipe, whack the garlic cloves with the side of a chef’s knife; the papery skins will loosen from the cloves and you can slip them right off.

Golden raisins would also work nicely in this yogurt dip recipe instead of the dried apricots. You want a little sweet to play against the bite of the garlic and the brightness of the herbs.

No holiday table is complete without it.

Garlic and collard greens make a healthy addition to this porridge recipe, but you can use any leftover greens you have on hand.

Traditional Greek skordalia is mostly garlic and olive oil with some potato or nuts added to thicken it. We flipped the ratio in this recipe: more potato, less garlic. Serve as a dip, or thin out with lemon juice and olive oil and use as a sauce for fish.

You're still mincing your garlic? Get with the times, man.

You don’t need hours to simmer tomato sauce. This recipe shows you how to make an excellent one in 30 minutes, with 5 ingredients, in 1 pan, with very little effort.

If you really want to go all out, you can brown the lamb in a wood-burning oven (erm, if you've got one handy) where it could absorb smoky flavors. For the rest of us mere mortals, that step for this recipe can be done in a hot oven.

Memorize how to make the addictively crunchy breadcrumbs in this dish; use them to top all your pasta recipes forevermore.

Set this up on Sunday and have tapas at home when you get back from work, all week long. This recipe is from Morcilla, one of the Hot 10, America's Best New Restaurants 2016.

There are a lot of aioli recipes out there. This one uses a coddled egg instead of raw, and the blender method ensures a successful emulsion.