Garlic

This Taiwanese classic gets its name from the generous amounts of soy sauce, sesame oil, and rice wine it calls for.

Enchiladas are my comfort food: warm corn tortillas bathed in a slightly sweet, spicy, and bright sauce of chiles and tomato, wrapped around either a quick sauté of whatever veggies I have hanging out in the fridge or the creamy potato mash used here.

Paneer is marinated in a creamy herb and garlic yogurt marinade, then charred.

Adobo is commonly made with chicken, pork, or squid, but this one relies on mushrooms for a boost of umami flavor and meaty texture.

These yogurt-marinated kebabs are infused with flavor from ginger, garlic, and spices. Pick all your fixings and tuck into the perfect bite.

This dish is inspired by a Thai-Chinese favorite, bami haeng, served from food carts and casual open-air eateries in Thailand.

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like—try using different chiles or other spices like bay leaf.

For an outdoor dinner, most people would expect you to serve grilled vegetables with a straightforward dip, but here I’ve done something slightly more unexpected and paired barely-cooked vegetables with a grilled dip.

Without the savory crunch of fried garlic, my kitchen wouldn’t be the same. I use it on rice, noodles, soups, salads, vegetables, and anything else that benefits from a sprinkle of these magical golden flavor nuggets. For the Fried Garlic Noodles, I showed you how to make a quick version of fried garlic in the microwave. If you want to take your fried garlic game to the next level, though, you can fry it in large batches like we do at Tin Roof, since it will keep for several weeks. Though more labor-intensive, this cooking method produces a crispier, evenly browned fried garlic that packs a ridiculous amount of roasted garlickiness.

Once you master a basic aioli, you’ll find yourself adding different flavors (you can mix in herbs, spices, chilies, etc.) to suit the needs of so many savory dishes.

These simple, flavorful noodles are seasoned with soy sauce and a sprinkle of umami-rich dashi powder, plus three dimensions of garlic: fresh, fried, and infused into oil.