Meats garlic

beef tenderloin (about 400 grams) • onion • roasted garlic (homemade, if possible) • fresh thyme (preferably from the garden) • fresh rosemary (preferably from the garden) • drizzle of olive oil • Salt and pepper • chopped parsley

beef filets, 2 lbs each (about 900 g each) • fresh thyme in bloom (from the garden, if possible) • fresh rosemary (from the garden, if possible) • marinated garlic (homemade, see linked recipe) • Flaky sea salt • Freshly ground Sichuan pepper

puff pastry • Boursin®️ garlic and fine herbs cheese (about 150 grams) • deli ham, torn into strips • egg yolk • Black pepper and herbes de Provence

veal sirloin (about 500 grams) • small new potatoes • purple garlic • fresh parsley • green bell pepper (about 200 grams) • vegetable broth (60 ml) • dried oregano • drizzle of olive oil • Salt and pepper

Greek yogurt (about 150 grams), • olive oil, • black garlic, • lemon juice, • Salt, pepper • lamb chops, • dried thyme, 1 teaspoon dried rosemary, • olive oil, • Salt, pepper

leg of lamb, about 3 1/3 lbs (1.5 kg) • garlic • unsalted butter (40 g) • Muscat wine (about 16 fl oz or 475 ml) • honey (4 tablespoons) • mustard • Salt, pepper, olive oil • Thyme, rosemary

pork tenderloin, about 1 1/4 lbs (550 grams) • red onion • pink garlic • drizzles olive oil • dried rosemary (homemade or store-bought) • Salt and pepper

beef stew meat (about 1 kg) • carrots • large potatoes • onions • garlic • beef broth (about 700 ml) • red wine (about 240 ml, such as Côtes du Rhône) • olive oil • bay leaves • dried thyme • Salt and pepper

ground meat (chicken, beef, etc.) (about 400 grams) • garlic • soy sauce • sugar • leek (white part only) • scallions • egg • cornstarch • sunflower oil • toasted sesame oil • Ground ginger • Salt, pepper

veal stew meat or veal chops (about 500 grams) • egg yolks • carrots (purple carrots used here) • leeks (white parts only) • celery stalks • onion • shallot • garlic clove • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • heavy cream • dry white wine •

chicken breasts • multigrain sandwich bread • white mushrooms (about 300 grams) • cancoillotte cheese, plain or garlic (about 8.8 oz / 250 grams) • butter plus 1 extra pat (about 1.5 oz / 40 grams) • all-purpose flour (about 1.5 oz / 40 grams) • milk (about 1/2 liter) • garlic cloves (if using plain cancoillotte) • Olive oil • Salt • Black pepper • Ground nutmeg

pork tenderloin (about 1.1 lbs or 500 grams) • sliced white mushrooms (about 7 oz or 200 grams) • shallot • garlic • dry white wine (about 3.5 fl oz or 100 ml) • Boursin® Garlic & Fine Herbs cheese (about 5.3 oz or 150 grams) • Salt and pepper, to taste • Olive oil • Chopped fresh parsley

olive oil (50 ml) • beef stew meat, cut for Bourguignon (400 g) • red or yellow onions • garlic cloves • flour • Burgundy red wine (350 ml, about 1/2 bottle) • Salt and pepper • water (300 ml) • beef bouillon powder or veal stock powder • crushed tomatoes • leek leaves (about 6 inches long) • bay leaves •

beef stew meat (500 grams) • small onions • carrots • beef broth (about 300 ml) • red wine (about 300 ml) • Bouquet garni (bundle of herbs) • Salt, pepper • flour • butter, divided • mushrooms • garlic

pork or veal paupiettes (stuffed meat rolls) • carrots • mushrooms (about 250 grams) • Shallot and garlic • sunflower or canola oil • Salt, pepper, water

veal stew meat (500 g) • fresh mushrooms (200 g) • carrot • leeks (white parts only) • onion • shallot • celery stalk • garlic clove • butter (about 30 g) • butter for beurre manié (about 10 g) • all-purpose flour for beurre manié (about 10 g) • sour cream or crème fraîche •

Leftover meat and vegetables from a pot-au-feu • potatoes for mashing (about 1 kg) • milk (1 liter) • garlic • tomato paste • beef stock concentrate • water (about 120 ml) • large onion

Belgian endives (about 800 grams) • veal stew meat (about 600 grams) • heavy cream (about 400 ml) • garlic or 1 onion • Salt • Pepper • Olive oil

meat (choose a lean cut, a fatty cut, and a gelatinous cut) (500 g) • marrow bones • carrots • potatoes • turnips • celery stalks • leek • onion • garlic cloves • bouquet garni (mixed herbs) • fresh parsley • whole cloves •

veal stew meat (about 500 grams) • onion • whole cloves • carrots • -inch piece of leek (white part only) • garlic clove • bouquet garni (bundle of herbs) • white mushrooms (about 150 grams) • lemon • all-purpose flour (about 40 grams) • butter (about 40 grams) • Salt and pepper •

turkey meat (such as turkey oyster) • spring onions • flour or cornstarch (20 grams) • bay leaves • garlic cloves • olive oil • white mushrooms (about 250 grams) • tomato paste • small new potatoes • shelled green peas (about 350 grams) • baby carrots • baby turnips •

veal or lamb (about 600 grams) • canned chickpeas, drained (about 100 grams) • ground meat (about 300 grams) • tomato • garlic cloves • tomato paste • Derssa (North African spice blend) • Salt and pepper • Sweet paprika (or hot paprika if you like it spicy) • ras el hanout • caraway • Fresh parsley

pie crusts • eggs • About 14 oz (400 g) sausage meat • About 14 oz (400 g) ground pork (for pâté) • potatoes • onion • garlic • large shallot • chopped parsley (about 1/2 glass) • Salt and pepper • butter

beef stew meat (about 1 kg) • chorizo sausage • carrots • turnip • leeks (white parts only) • onion • bouquet garni (mixed herbs) • vegetable bouillon cube • medium can chickpeas • garlic • Olive oil • Salt, pepper •

beef stew meat (such as chuck) (about 600 grams) • carrots • small potatoes • green cabbage • garlic • beef bouillon cube

pie crust • onion, finely chopped • potatoes, diced (about 150 grams) • carrots, finely chopped (about 130 grams) • garlic, minced • beef stew meat, cubed (340 grams) • Olive oil • Salt • Pepper • Dried thyme • beef broth (about 315 ml) • cornstarch (or flour) (about 15 grams) •

beef stew meat (about 500 grams) • pork shoulder (about 500 grams) • pork tail and/or 1 pork foot • lamb shoulder (about 500 grams) • chopped onions (about 250 grams) • garlic cloves • leeks, white parts only • dry Alsace white wine (Riesling or Sylvaner) (about 1/2 liter) • bouquet garni • thyme • Fresh parsley • bay leaves •

beef stew meat (about 1 kg; chuck or similar cut) • Coarse salt, to taste • red wine (about 480 ml) • Armagnac or Cognac (about 120 ml) • soy sauce • Herbs (such as rosemary) • celery stalks • potatoes • carrots • onions • Oil • granulated garlic

beef stew meat (about 500 grams) • carrots (about 300 grams) • sweet potatoes (about 400 grams) • coconut milk (about 400 ml) • onions • garlic • curry powder • ground ginger • Olive oil • Salt, pepper • Fresh cilantro • little green Tabasco sauce (to taste)

garlic and cream mashed potatoes (homemade, see linked recipe) • cooked venison roast with vegetables (homemade, see linked recipe) • crushed tomatoes (homemade with garden tomatoes, see linked recipe) • shredded Swiss cheese (Emmental) • drizzle of olive oil (see tip in linked recipe)