155 Garlic Recipes From 68 Cuisines.

Used on every continent and treated differently on each: raw and fierce in aioli and Balkan sauces, mellowed whole in braises, fried to golden chips in Southeast Asia, roasted to sweetness in the Mediterranean. The finer you cut it, the stronger it gets — a crushed clove is gentler than a minced one. Burnt garlic turns bitter fast, so it usually goes into the pan after the onions, not before.

155 recipes on this route