Raw minced garlic combines with parsley and lemon zest in this vibrant garnish that cuts through the richness of grilled meats and fish, as well as osso buco, a specialty of its birthplace, Milan.

Garlic is briefly cooked in hot oil to bring out its aroma and temper its heat for this Rajasthani chutney. The bold condiment is served alongside rice or on breads like paratha and roti. See the recipe for Lahsun ki Chutney »

Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews.

Smoky, dried chiles and sautéed garlic star in this dish, an aromatic pickle to pair with roast pork, adapted from a recipe in Diana Kennedy’s The Art of Mexican Cooking (Bantam Books, 1989). See the recipe for Chiles Anchos en Escabeche »

This spicy-sweet sauce gets a mouth-tingling sauce from Szechuan peppercorns.

Set atop a sizzling steak, this restaurant classic melts luxuriously onto the meat. The recipe is adapted from Alice Waters’ Chez Panisse Cooking (Random House, 1988). Get the recipe for Chez Panisse Garlic Butter »

For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft.