Garlic press : Our Recipe Ideas

All recipes with garlic press

Here you’ll find all the recipes that call for a garlic press.

The garlic press is an essential kitchen tool for quickly releasing the full aromatic power of garlic, effortlessly and without leaving a lingering odor on your fingers. Designed to finely crush the cloves, it produces a smooth paste that immediately infuses its flavors into dishes, whether they’re sauces, marinades, stir-fries, meats, fish, or vegetables.

Practical for everyday use, the garlic press saves a significant amount of time. It also ensures optimal extraction of garlic’s aromatic compounds, which are responsible for its characteristic taste and culinary benefits. Available in various models—lever, rocker, or piston—it comes in stainless steel, aluminum, or composite materials, with screens of varying fineness depending on the desired result.

Easy to use and often dishwasher-safe, the garlic press is ideal for both home cooks and professionals who value precision, consistency, and cleanliness in the kitchen. When chosen wisely, it becomes a discreet yet essential ally for seasoning dishes with just the right amount of flavor and intensity.

Want to learn more? Read our article Garlic Press, and you’ll discover all the useful information about this kitchen tool!

Spain

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Spanish Chickpea Stew (Cocido de Madrid)

My friend Pascale cooked us this traditional Spanish chickpea stew, known there as Cocido madrileño. She adapted this recipe from the book , which, she told me, is now her favorite cookbook and has ...

Italy

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Zucchini Tagliatelle with Pine Nuts and Parmesan

Here is my recipe for zucchini tagliatelle with pine nuts and Parmesan. Until now, I wasn’t in the habit of eating raw zucchini, and I was pleasantly surprised by this salad, which is both light and ...

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Zucchini Gratin Dauphinois

Looking for a lighter, more nutritious version of gratin dauphinois? This zucchini gratin dauphinois recipe builds on the foundation of our traditional potato gratin, alternating layers of tender ...

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Green Sesame Sauce

Here is the recipe for green sesame sauce, which I made from the book . I highly recommend this book, which makes the "fusion" cuisine of the famous Anglo-Israeli chef accessible to ...

Italy

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Risotto with einkorn wheat, sweet potato, and Comté cheese

Have you heard of einkorn wheat? Also known as "engrain," it’s the first grain ever cultivated by humans! Here, I invite you to rediscover this ancient grain by preparing it risotto-style, ...

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Honey-Ginger Confit Pork Belly

Here is my recipe for honey-ginger confit pork belly, which we made for Christmas dinner this year. Cooking and Side Dishes This pork belly marinated overnight in a soy sauce mixture with honey, ...

Provence

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Mashed potatoes with olive oil

I make this mashed potato dish with olive oil as a side dish for slow-cooked meats. As you’ll see in this recipe, I’ve chosen to give it a distinctly Mediterranean flavor by omitting dairy products ...

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Potato Gratin with Comté Cheese

For this Comté potato gratin, I use an egg and cheese (Comté and Parmesan) as a topping, along with milk. I recommend using whole milk for this recipe to give the mixture a creamier texture once ...

Portugal

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Spiced Zucchini Tart

I found this recipe for a spiced zucchini tart in the excellent book . In this Mediterranean-inspired tart, you won’t find any crème fraîche or cheese. So this isn’t just another variation on ...

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Swiss chard leaf tart

Here is my recipe for Swiss chard leaf pie (or "Swiss chard greens"). This recipe will help you cook this vegetable, which is sometimes overlooked simply because people aren’t familiar with ...