5 Garlic-Packed Dinners for an Extra Flavorful Week

Start the week strong with a combination of red chile, Spanish brandy, and six thinly sliced cloves of garlic. Using shell- and head-on shrimp will maximize the flavor, but if you need a weeknight shortcut, just buy the pre-shelled kind. (Need to get the garlic smell off your fingers post-mealtime? We've got four sneaky tricks.)

Recipe: Try Rach's Gambas al Ajillo

This chicken recipe calls for an entire head of garlic. Just imagine how mouth-watering that's going to smell while roasting in your kitchen. And it'll taste even better.

Recipe: Try our Garlic Chicken with Red Onion & Toasted Bread

Simple, fast, and 100 percent delicious. If you need a bit of protein to amp things up, you can always toss some leftover garlic chicken from Tuesday's dinner in the mix. (Before you struggle to remove those pesky peels, read this guide to getting garlic out of its skin.)

Recipe: Try our Spaghetti Aglio e Olio

This one's got a lottttt of ingredients, but we promise it'll be worth it. Plus, the yummy herb butter is filled with thyme, parsley, capers, and (of course) garlic, so you'll probably want to make a double batch—or more. (Can't decide between whole and pre-minced garlic? We did the math for you.)

Recipe: Try Rachael's Steaks with Garlic Herb Butter & Green Tomato-Fennel Salad

When the weekend hits, it's time to relax! And by relax, we mean roast a head of garlic and devour it on top of a cheesy, garlicky, carby, truffle-y pizza. Is there anything better?

Recipe: Try our Pizza with Roasted Garlic, Potato, Sage, Fontina & Truffle

• 1 1/2 lb. large shrimp (with shells and preferably heads)
• 1 tsp. kosher salt
• 1/2 tsp. baking soda
• About 1/2 cup olive oil
• 1 large bay leaf
• 1 fresh red finger chile or 1 tsp. crushed red pepper
• 6 cloves garlic
• A shot (3 tbsp.) of Spanish brandy or good-quality sherry, or 1 tbsp. sherry vinegar
• A handful of fresh flat-leaf parsley

• 1 3 1/2- to 4-lb. chicken
• 1 large head garlic, plus 1 small clove garlic
• 3 tbsp. olive oil
• 1 5-oz. loaf crusty bread
• 2 small red onions
• 1/4 cup flat-leaf parsley leaves
• 1 1/2 tsp. lemon zest
• 2 tsp. red wine vinegar

• Salt
• 1 lb. spaghetti
• 4 tbsp. EVOO
• 6 anchovy fillets
• 6 cloves garlic
• Crushed red pepper, to taste
• Black pepper, to taste
• A couple of generous handfuls chopped parsley

• 4 boneless sirloin steaks or rib eye steaks (each 10 to 12 oz. and 3/4 inch thick)
• Kosher salt and coarsely ground black pepper
• About 2 tsp. (about 2/3 palmful) fennel seeds
• 1 tsp. each (about 1/3 palmful) granulated garlic, granulated onion, dried oregano, and crushed red pepper
• 3 green (unripe) tomatoes
• 1 small fennel bulb
• 1 small red or white onion
• 1 cup chopped fresh flat-leaf parsley tops
• A small handful of fresh mint leaves
• 2 lemons
• 3 tbsp. EVOO
• Sliced pickled hot Italian cherry peppers, for garnish
• 2 tbsp. olive or vegetable oil
• 4 tbsp. butter
• 4 cloves garlic
• 1/4 cup drained capers
• About 2 tbsp. fresh thyme leaves

• 1 head garlic
• 3 tbsp. EVOO, plus more for drizzling
• Salt and pepper
• 1 ball One-Hour Dough
• Flour
• Fine semolina or cornmeal
• 2 or 3 baby potatoes
• 5 or 6 fresh sage leaves
• 1/4 lb. fontina, preferably Fontina Val d'Aosta
• 3 tbsp. freshly grated Parmigiano-Reggiano
• Real truffle oil, or freshly shaved truffles, when in season