Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Garlic along with all the trcipes employing Garlic presented on this site, with 4009 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Garlic recipes added to this site.

These recipes, all contain Garlic as a major wild food ingredient.

Garlic, Allium sativum is a member of the Alliaceae (onion) family and has been used throughout recorded history for both culinary and medicinal purposes. As a vegetable it is prised as it posesses a characteristic pungent, 'hot', flavour that mellows and sweetens considerably with cooking. Garlic bulbs grow as a 'head' that is comprised of numerous discrete 'cloves'.

Garlic has many culinary uses. The cloves are separated, peeled and then used whole, chopped or crushed. The more finely the garlic is crushed the stronger it will taste in the dish, but slow oven-baking tends to mellow the flavour - hence the famous chicken with 40 cloves of garlic dish isn't as terrifying as it sounds! Raw garlic is essential in pesto sauce and aioli - garlic mayonnaise. Slivers of garlic can be inserted into lamb before roasting or the purée from roasted garlic can be squeezed from the cloves and stirred into mashed potato with some olive oil. For real garlic lovers, the head can be roasted whole and served as a vegetable. Garlic can also be stored in cooking oil with herbs to yield an oil infused with garlic flavour.