Garlic

To make the most of your chicken, you have to make the most of your pan drippings: Here the garlic- and lemon-infused chicken fat is mixed with a citrusy za’atar and spooned over the fall-apart meat.

This comforting, fried garlic-topped chicken soup tastes like it took hours to make but comes together in a flash.

Green beans are shriveled and browned into delicious submission before receiving a flavor bomb of garlic, red pepper flakes, and chopped capers.

Your new everything sauce is like pesto, but better. Roasting the garlic takes the edge off, while a hit of mint adds a dose of contrasting coolness.

This is a great excuse to treat yourself to some seriously delicious vinegar.

Fuzzy slippers, a mud mask, and two heads of garlic in a pot are my religion.

Like, is it going to kill me, or nah?

The only thing more crowd-pleasing than cheese is marinated cheese.

This recipe would also work with a large head of any color cauliflower, cut into ¾"-thick steaks, in place of the beets.

This satisfying veg-forward dish proves that sometimes the role for meat is as a supporting actor helping to make green things shine.

Lentil soup is a Rent Week classic, especially when it's cold outside...and you have to buy a credenza.

They're incredibly simple, last for a while, and make everything taste better.

Beware: It is seriously addictive.

Meet the creamy, ultra-garlicky white sauce that you’ll want to put on just about everything.

A nutty, crunchy, crispy condiment that makes any bowl of salad, soup, pasta, or [fill in the blank] better.

With salty, sweet, and creamy components, this recipe is more than just a salad: It's a fully realized side dish.

Few ingredients have such a stellar deliciousness-to-affordability ratio, and the best part about starting a soup with dried beans is that they create their own incredibly savory broth as they cook.

Then put it on pizza, chicken thighs, cheese plates, or eat it straight from the spoon.

Meet our new favorite condiment.

A guaranteed method for never overcooking your fish—plus, it kiiiind of tastes like chowder.

It’s its OWN thing okay. This has nothing to do with the raw stuff!

And we mean lots.

The ham hock in this stew lends a rich, smoky essence that flavors the beans from the inside out.

Crispy fried garlic on top, garlic oil leftover, and rice fried up in all of it. Garlic heaven.