The Stinking Rose ® 40 Clove Garlic Chicken by Andrea Froncillo

You heard it right. 40 cloves! But don’t let that number scare you, because they add just the right amount of zest and aroma to make this one of The Stinking Rose’s® most popular dishes!

CLEVER on ROASTED GARLIC clove by Foodessa

An incredible way to simply roast GARLIC to its rich caramel luscious state. Here is my very clever method on how to roast garlic to get the buttery cloves or garlic purée treasure out of every bulb. For a detailed post...refer to: http://www.foodessa.com/2010/08/clever-on-roasted-garlic-cloves.html

The Stinking Rose ® Garlic Rose Relish by Andrea Froncillo

Green Garlic Aioli by Erica Holland-Toll

Fantastic aioli for meats; I use it for my Pan Roasted New York Steak recipe. It makes that dish go from great to something special.

Garlic Prawns in Just 3 Steps! by Blackswan

I learnt this dish from my late uncle who was a fabulous cook. I used to watch him in the kitchen & he was one of those who had inspired me to cook well. This is a relatively simple dish, great for those busy professionals or those who hardly step into the kitchen. It's as easy as ABC. Best part, it's healthy cause you won't…

Roasted Garlic Garlic Bread by Smokinhotchef

Garlic, as many of us know is a super-food and ingredient all in it's own. Rich in antioxidants, garlic is also super for maintaining heart health and blood pressure. Garlic also has anti-bacterial as well as antiseptic properties. Providing robust flavor and body to dishes, garlic should be in any home cook's pantry. Always go…

Chinese Garlic Recipe-Braised Turtle Rim with Garlic by hcgarlic

Chinese Garlic Recipe-Braised Turtle Rim with Garlic This dish has been appeared at the State Banquet on October 1, 1949.

Roasted Garlic Soup by A.L. Wiebe

I am not sure where this recipe came from before my uncle shared it with me...most likely some magazine or newspaper article. It is delicious and is lovely served in small amounts as an elegant first course, as it is very rich. I have served this with some grated Gruyere cheese on top, and it was wonderful too.

Slow Smoked Garlic Cloves by Bob Vincent

I was smoking chicken thighs with a combination of oak and hickory chunks in my smoker. Since I'm open to trying most anything I thought I would try smoking peeled whole garlic cloves along side the chicken thighs as a test to see what resulted. The result was not bad. The pungency of the garlic is toned way down much the same as…

Oven Roasted Garlic by Dominique Tougne

Very easy to make and goes great with just about anything!

corn Soup by priyadarshini

a very rich and diet soup.

Garlic Vinaigrette by Alice Waters

Garlic vinaigrette is the dressing I make most often. The quantities that follow are only an approximate guide because garlics, vinegars, and oils vary so much in strength and intensity. The first step in making vinaigrette is to macerate garlic in vinegar and salt. The vinegar softens the raw taste of the garlic, and the salt tames…

meat sufley by alesha

Chinese Garlic Recipe-Garlic Chicken by hcgarlic

“Real & Healthy Chinese Cooking” – Nicholas Zhou’s cookbook with 500+ low carb and low fat recipes with 170+ colorful pictures. Based on a master chef’s 40 years of cooking practice and 4 years of writing and research, it has helped 12,800 people worldwide improve their health.

Korean Pickled Vegetables with Garlic by hcgarlic

Korea is a kingdom for pickles; it has more than 100 kinds of pickles. Every year, Korea exports all kinds of pickles to many countries of the world. The pickles have white and red colors; the taste is sour, hot, salty and sweet. Garlic is the basic material to make pickles; Chinese garlic is the most popular in Korea.