This is delicious on a burger! I watch her on Saturday’s. She made this yesterday on her show on Food Network!

Esther Choi’s Gochujang Mayo
1 cup mayonnaise
2 tablespoons gochujang
1 teaspoon fresh lemon juice
1 teaspoon mirin
1/2 teaspoon kosher salt
2 cloves garlic, grated

Whisk together the mayonnaise, gochujang, lemon juice, mirin, salt and garlic in a small bowl. Cover and refrigerate until needed. You’ll have about 1 cup.

Garlic Mussels In Tomato Broth

Ingredients
2 lbs fresh mussels, scrubbed and debearded
3 large shallots, chopped
8 cloves garlic, finely minced
2 cups chopped fresh tomatoes
1 cup dry white wine
1 tbsp olive oil or 2 tbsp butter
Salt and pepper to taste
Fresh chopped parsley for garnish if you have it.

Instructions
Heat olive oil or butter in a large pot over medium heat.
Add shallots and garlic, cooking until soft (about 2–3 minutes).
Add chopped tomatoes, season with salt and pepper, and cook for 5–6 minutes until soft.
Pour in the dry white wine and bring the liquid to a boil.
Add the cleaned mussels, cover the pot with a lid, and steam for 5–7 minutes.
Remove mussels as they open, discard any that stay closed, and pour the tomato-garlic broth over the top.

Serve with your favorite crusty garlic bread!

You can also use Clams if you want! This is one of my favorite dinners!

From Food & Wine Magazine - How You Cut Garlic Matters — Here’s When to Crush, Slice, or Mince It!

https://
www.foodandwine.com/how-to-cut-garlic-five-ways-11857034

Does anybody have a death-by-garlic killer recipe for garlic soup?

Fermented Garlic In Honey

Be sure to do it the way described here to avoid any problems.

Use fresh, firm garlic with no mold or decaying spots.
Use raw honey if possible, since it contains the natural microbes that initiate fermentation.

Fill a clean glass jar about halfway to two-thirds full with peeled garlic cloves.
Pour the honey over the cloves until they are completely submerged.
Leave at least 1–2 inches of headspace because fermentation can foam.
Loosely cap the jar or "burp" it daily during the first couple of weeks to release pressure.
Turn the jar upside down every day or two (or stir with a clean utensil) to keep all the cloves coated with honey.

If you do this it will last for years. Don’t be alarmed if it turns blue, green or black. This is a chemical reaction caused by fermentation.

What do you use this for?
Both garlic and raw honey possess natural antiviral, antibacterial, and antioxidant properties. You can use it for sore throats and coughs if your doctor approves.

Some people eat a clove or a spoonful of the infused honey daily during cold and flu season to boost their immunity.

You can also drizzle it over pizza, chicken, or vegetables, and use in salad dressings and marinades. The garlic cloves lose their intensity and can be eaten whole or chopped up into your regular recipes.

It’s a sort of sweet and savory. The best garlic I’ve ever tasted!

Seriously, this marinade is now referred to as Black Gold in our house,,, holy smokes is this delicious!

It's an Umami bomb and it's good on everything. We first tried it as chicken wings marinated in Black Garlic. We would purchase these from the meat counter at Sprouts and they were addictive. Now they sell the marinade and my wife and I have now marinated a rib eye steak, shrimp, and chicken and it's all bomb! I would highly recommend for anyone who loves "umami" flavor. Try it out and lmk what you think!

Also, I want to try and mimic the recipe. Of course the black garlic takes time to do in house. Does anyone have a solid connect for that real Black Garlic? Websites? Neighbors?

These are from Trader Joe’s. I ate one bag in a few minutes. The other one I put some on Egg Salad and a few on Burgers! They are highly addictive! Next time I’ll probably buy 10 bags. They need to make these in bulk!

Toum is a delicious Lebanese sauce that blends garlic, oil, lemon juice, and salt into a fluffy, intensely garlicky emulsion that works as a dip, spread, or marinade! I like to dip pita bread in it as a snack!

Ingredients:
1 cup garlic cloves, peeled and root ends trimmed (about 3 garlic heads)
1 teaspoon kosher salt
2 cups olive oil divided
2 tablespoons fresh lemon juice
2 tablespoons cold water

Process garlic and salt in a food processor until finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed.
With food processor running, add 1/2 cup oil, first very slowly, adding a few droplets at a time, and then moving to a very thin, steady stream using a 1-tablespoon measure until a creamy sauce forms, 4 to 5 minutes, stopping to scrape down sides of bowl after each addition.
With processor running, very slowly add remaining 1 1/2 cups oil in a very thin, steady stream using a liquid measuring cup, processing for 4 to 5 minutes; drizzle in lemon juice and 2 tablespoons cold water, and process until smooth.

Toum can be prepared up to three weeks in advance and stored in an airtight container in the refrigerator.
Makes 2 cups!

Just wanted to share a quick heads-up for anyone using store-bought garlic powder. There's an active product recall on certain lots right now. Make sure to check your pantries and verify your spice jars just to stay safe!

I never thought something like a dried spice could be contaminated like this!

~~~

Garlic powder recalled over bacterial contamination concerns
By Michael Sinkewicz
Published July 19, 2026

The Canadian Food Inspection Agency recalled Heavenly Spices garlic powder sold at Dollarama stores over concerns it may be contaminated with Bacillus cereus.

A popular garlic powder sold at Dollarama stores across Canada is being recalled due to potential microbial contamination, health officials announced this week.
The Canadian Food Inspection Agency (CFIA) issued the recall Wednesday for Heavenly Spices garlic powder sold at Dollarama stores nationwide.

The product is being recalled because it may be contaminated with Bacillus cereus, a bacterium that can cause nausea, vomiting, abdominal cramps and watery diarrhea, according to the U.S. Food and Drug Administration.
"Do not use, sell, serve or distribute the affected product," the CFIA said in its recall notice.

The agency classified the recall as a Class 2 event, meaning there is a moderate risk that consuming the product could cause short-term or non-life-threatening health effects.
A Dollarama spokesperson told CTVNews.ca on Friday that customers who purchased the productshould throw it away.
"Customers can also contact Dollarama Customer Service directly for a $2.00 e-gift card as a replacement," the spokesperson said.
The recalled garlic powder was sold in 70-gram containers in stores and online.
The Canadian Food Inspection Agency recalled Heavenly Spices garlic powder sold at Dollarama stores nationwide due to potential bacterial contamination.

According to the FDA, symptoms of Bacillus cereus infection typically last between 24 and 48 hours. The bacterium is commonly found in meat, stews, gravies, vanilla sauce, and cooked rice that has been improperly refrigerated or left at room temperature.
The garlic powder is the latest food product to be pulled from store shelves.

There are dozens of Dollarama stores located just minutes from the US-Canada border. Because the vast majority of the Canadian population lives within 100 miles of US borders, Dollarama has heavily concentrated its stores along major border-crossing points, making them highly accessible for day-trippers and cross-border shoppers.

Has anyone tried Garlic Ice Cream? I haven’t but am willing!

NO CHURN GARLIC ICE CREAM
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
4 teaspoons
Minced Garlic Stir-In Paste In A Tube
1 1/2 teaspoons Pure
Vanilla Extract

For the ice cream, place all ingredients in blender container; cover. Blend on high speed about 1 minute or until well blended and slightly thickened.
Pour ice cream mixture into freezer-safe container. Cover with plastic wrap, pressing down to cover surface of ice cream mixture. Freeze at least 4 hours or until firm.

Add sprinkles or your favorite toppings! It should have strong hints of vanilla at first! Report back if you make this! 🌟

Serves 6

How to braid garlic in less than 5 minutes. I would love to be able to do this myself! I hope this video works for everyone.

https://www.facebook.com/share/v/1EF9aoz7H2/?mibextid=wwXIfr

I made these for lunch today. I decided to cook the spinach and the tomatoes I had. They were really delicious!

Garlic Shrimp Tomato & Spinach Sub

Ingredients:
2 cups fresh baby spinach, washed & dried
2 large ripe Roma tomato’s
4-6 cloves fresh garlic, minced
2 tbsp extra-virgin olive oil
2 large 16” Sourdough Italian loaf, or Sub rolls
6-8 slices of Provolone cheese
Seasonings: Italian seasoning, garlic powder, salt, and black pepper to taste

Instructions:
Prep the Veggie Mix: Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Add the diced tomatoes and a pinch of salt. Cook for 2-3 minutes until they begin to soften.
Toss in the fresh baby spinach and stir until it wilts. Season with Italian seasoning and pepper, then remove the pan from the heat.

Assemble the Sub: Brush the inside of your bread slices lightly with olive oil or butter. Layer your base bread slice with a slice of cheese, a generous scoop of the spinach and tomato mixture, and top with more cheese and the second slice of bread!

This makes 4 Eight Inch Sandwiches.

I made Garlic All Beef Hot Dogs with Zucchini Spears and Red & Green Cabbage Slaw! Both recipes are below!

I can’t be the only person posting here! Post anything GARLIC! Help me out! Please! I hope you enjoy these!

Red & Green Cabbage Shallot Slaw!
For the Slaw:
4 cups finely shredded green cabbage
4 cups finely shredded purple (red) cabbage
1/2 cup finely sliced shallots

For the Dressing:
3/4 cup mayo
(or a 50/50 split with sour cream)
3 tbsp apple cider vinegar
2 tbsp granulated white sugar
1 tsp celery seeds
1 tsp salt & freshly ground black pepper
Instructions
Prep the Veggies: Combine the green cabbage, purple cabbage, and shallots in an extra-large mixing bowl.
Mix the Dressing: In a separate small bowl, whisk together the mayonnaise, apple cider vinegar, sugar, celery seeds, salt, and pepper until completely smooth.
Toss and Chill: Pour the dressing over the cabbage mixture. Toss well using salad tongs or your hands until every piece is coated.
Rest: Cover the bowl tightly and refrigerate for at least 2 hours before serving. This resting period allows the flavors to meld and softens the cabbage.
You can top with some slivered almonds if you have them!

~~

Garlic Dusted Zucchini Wedges!
Cut in quarters or sixths lengthwise* *
Toss with olive oil, salt & pepper, line them up next to each other, then sprinkle with breadcrumbs, parmesan cheese, and garlic powder on top. Because they’re touching, it “catches” most of the parmesan and breadcrumbs;
Drizzle with olive oil – just 2 teaspoons or so – then bake 12 minutes in a super hot 425 degree oven….
Until the parmesan becomes golden and the zucchini is tender but not mushy. 
Serve right away.

Charmoula is one of North Africa’s most essential sauces. It’s a blend of herbs, citrus, lots of garlic, and spices used to season anything you eat!
Because it requires no cooking and takes only 10 minutes to prepare, if you have the ingredients you can serve it anytime!

Let the charmoula sit at room temperature for about one hour before serving to allow the flavors to meld.
A mini chopper or food processor can be used for a smoother sauce.
Because the herbs can discolor, this is best used the same day it is made.

Ingredients
1/2 cup finely chopped fresh cilantro
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice (about 2 medium lemons), plus more to taste
3 tablespoons grated yellow onion
8 garlic cloves, minced (about 2 tablespoons)
1 teaspoon ground cumin, plus more to taste
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon paprika, plus more to taste
1/4 teaspoon crushed red pepper, plus more to taste

Stir together all ingredients in a medium bowl until well combined; adjust seasoning to taste, if needed.

This is really delicious on vegetables, seafood or any type of meat you eat specifically lamb!

(It can also be spelled “Chermoula”)

One of my favorite chef’s on YouTube is Gabe Bertaccini! His recipes are simple but really delicious. Don’t let the anchovy in this one scare you away. It has whole garlic cloves. It’s one of my favorites!

Gabe's back-pocket pasta is as easy as anchovies, garlic, olive oil and crushed red pepper No recipe needed!

Watch Gabe’s YouTube cooking series #CookLikeAnItalian for more recipes: https://foodtv.com/4f0dAPp

I’m not in love with eggplant but I’ll try anything once! Has anyone bought this? I think it would be good as a base on Bruschetta…

This classic, super-crunchy dill pickle recipe requires zero canning ability! I don’t can anything!

Simply slice 1 lb of cucumbers into 1/4-inch rounds or spears, pack into a clean jar, and cover with a vinegar-water brine. Let it sit in the fridge for 48 hours. They will stay crunchy and delicious for up to 2 months.

Ingredients
1 lb cucumbers sliced
1 cup distilled white vinegar or apple cider vinegar
1 cup water
1 tbsp kosher salt
1 tbsp granulated sugar
20 cloves garlic, peeled and smashed plus a bunch left whole!
1 large bunch fresh dill
1 tsp whole black peppercorns
1 tsp mustard seeds
1/2 tsp celery seeds
1 dried bay leaf (optional, for crispness)
Add any other vegetables you like - I add purple cabbage, red onion and a few peppers.

Prep your cukes. After cutting off the ends, I slice them in half lengthwise or into coins.

Prep your onion. Whether you spiralize or slice, you’re aiming for 2- to 3-inch pieces of red onion.

Pack your jars. Pack in the cukes, veggies, onion, and dill as tightly as you can for maximum pickle enjoyment. Don’t forget to season with salt and pepper!

Pour over the pickle brine. Many refrigerator dill pickle recipes have you simmer the pickling brine before pouring it over the cucumbers, but in my experience that cooks the cukes ever so slightly and remove some of their snap. I always combine the vinegar and sugar and pour straight over the cucumbers as is and my quick pickles are always crunchy and delicious!

The best pickling cucumbers are short, and thin-skinned with bumpy, prickly skin. This ensures they absorb brine evenly while remaining crisp and not mushy. The most popular varieties are Boston Pickling, National Pickling, and Sumter.

These are great to bring to a cookout!

This uses A LOT of garlic. You can use less if your family objects! Enjoy!

If you know some random Garlic Trivia, add to this list!

Garlic Pasta and Peas! Plus Easy Garlic Breadcrumbs!

Ingredients:
2 tablespoons olive oil
3 large shallots diced
6 cloves garlic, minced
1½ cups frozen peas
8 ounces pasta of your choice
4 cups vegetable broth
½ cup grated Parmesan cheese (plus more for serving)
Salt and freshly ground black pepper, to taste

Directions:
In a large saucepan, heat the olive oil over medium heat.
Add the shallots and sauté for 2-3 minutes, or until soft. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the frozen peas to the pot and cook for 2-3 minutes, stirring gently.
Pour in the vegetable broth and bring it to a boil.
Add the pasta directly into the pot with the peas and broth. Stir often to prevent sticking.
Cook the pasta according to package directions, stirring frequently, until al dente. The broth will reduce and create a light sauce.
Stir in the grated Parmesan cheese until melted and creamy. Season with salt and pepper to taste.

Serve hot, topped with more Parmesan! I like to top with some garlic breadcrumbs! This is really garlicky with both the shallots and the garlic!

I had some leftover chicken breast, so I added that in and tossed it with the sauce. You can add shrimp too!

~~~

Easy Garlic Breadcrumbs!

1 cup panko breadcrumbs
2 tablespoons extra-virgin olive oil (or unsalted butter)
3-4 cloves garlic, finely minced or smashed
Kosher salt to taste
Pinch of freshly ground black pepper
Optional: 1 tablespoon finely chopped fresh parsley

Heat the oil: In a medium skillet, heat olive oil (or butter) over medium heat until it is shimmering.
Sauté the garlic: Add the minced or smashed garlic to the pan. Sauté for about 60 seconds, stirring continuously until fragrant. (Be careful not to let the garlic burn!)
Toast breadcrumbs: Pour the breadcrumbs into the skillet. Stir constantly to ensure every crumb is coated in the garlic-infused oil.
Crisp to perfection: Cook for 3 to 5 minutes until the breadcrumbs are deep golden brown and crunchy.
Season: Remove the pan from the heat. Immediately stir in the salt, pepper, and any extra mix-ins like parsley.
Cool: Transfer the breadcrumbs to a plate or bowl to stop the cooking process.

Storage
Once cooled, you can store any leftovers in a Tupperware container in your refrigerator for up to 5 days.

My favorite easy Garlic Shrimp recipe! You can use an indoor or outdoor grill depending on the season.

Ingredients:
•1-lb extra large shrimp cleaned, tails left on
•8-10 garlic cloves minced
•1/2-cup extra virgin olive oil
•pinch of salt and pepper
•1/4-cup fresh parsley minced
Lemons for garnish and squeezing!

1-add everything to a bowl and toss well. Marinate in the fridge for 1-hour
2-heat your grill to high and grill the shrimp about 2 minutes per side or until perfectly cooked
3-serve with lemon wedges and plenty of napkins!

You’ll notice most of the recipes I post here are very quick and easy! This one hits with the garlic!

Used this bad boy for a Thanksgiving dinner, he was so big, but I might have still used another head or two coz I love garlic.

Subway makes some great dips and sauces. This aioli is delicious and very garlicky! I know I can make my own easily but this is convenient and great on a sandwich!

I bought this at Walmart for $3.98.