Garlic

This is easily the juiciest chicken I’d ever had in my life. The yogurt marinade acts like a brine, tenderizing the meat and making it even juicier than a normal roasted chicken.

Minced garlic gets doused with oil and microwaved until it becomes golden-brown and crispy.

This shepherd’s pie uses ground chicken and leans toward warming flavors, incorporating bright bursts of the tropics—ginger, habanero chile, lime—as well as aromatic Angostura bitters.

These chicken and mushroom spring rolls are spiced with the sweet and salty flavors of kecap manis, the syrupy soy sauce for which Indonesia is famous.

A cornerstone of Ethiopian cooking, this clarified butter is infused with spices and herbs native the region, giving it unique flavor and aroma.

Peanut butter tames the heat in this mild puréed salsa with serrano chiles and onions. Spoon it over mushroom tacos or use it as a dip for chips.

Poach turkey in an anise, ginger, and scallion broth, then shred the meat and toss with a savory, lard-enriched sauce for this traditional Taiwanese preparation.

This pungent, spicy, and garlicky broth is a riff on rasam, a South Indian soup. Tamarind juice typically acts as the base for the dish, but here tomato paste and lime juice add fruity acidity to balance the intense flavors.

This savory pie calls for roasting tomatoes to concentrate their flavor, then layering them with two kinds of cheese atop a garlic-butter crust for a result as dramatic as it is delicious.

Tender lettuces get topped with juicy spiced chicken, ripe mangos, soft avocado, and cherry tomatoes. There's so much flavor and texture going on that there's barely a need for a dressing: just a hit of lime juice, salt, and EVOO, and dinner is done.

This is a light pasta dish, filled with ribbons of fresh chard and tossed with a little garlic-infused butter and balsamic vinegar.

This recipe is inspired by the grilled chicken served at Jeerapan, a 77-year-old restaurant in Bangkok, Thailand. Their version is baked in a tandoor-like oven, but I've adapted it for a grill or oven. The two-stage cooking method is essential: The initial roasting at moderate heat partially cooks the meat while dehydrating the skin, getting it ready to crisp up later on and allowing all the scattered bits of fresh aromatics and dried spices in the marinade to adhere. The final stage of cooking is hot and fast, using saffron-infused coconut oil as a basting liquid. The end result is a juicy, fragrant, and intensely flavorful bird, tinted canary gold—its skin smoky, charred, and crisp. The pineapple-chile dipping sauce lends its sweet tang and a mild kick of heat to round out the meal.

This grilling method gives similar crispy skins and creamy interiors to eggplant, which need just a handful of toppings to get full-on delicious.

A slight twist on scallion noodles: the same savory, lip-smacking flavor but now with a lot of texture from the crunchy, spicy garlic topping.

This buttery roast chicken gets rubbed with green garlic and cooked low and slow in the oven for juicy, shreddable meat underneath crispy, crackly skin.

The key to this flaky galette crust is to move fast! Rolling and folding the dough before the butter has a chance to warm up creates distinct layers of butter and dough that will steam apart during baking, becoming light and flaky.

The Instant Pot’s sauté function is key here: the chicken thighs get crispy and browned before they finish cooking in a briny, lemony, garlicky stock.