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Scare off all of Halloween's vampires with these garlic-filled recipes

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Scare off all of Halloween's vampires with these garlic-filled recipes


You'll be sure to scare off any vampires that come knocking with these 3 garlic-filled recipes

We've already got you covered when it comes to Halloween candy, cocktails and even music, but what about actual, well, food? Our favorite thing on which to chow down on this spookiest of holidays is vampire-repelling, garlic-filled dishes. Not only will these meals fight off whatever comes knocking on your door this evening, but they'll also keep your belly happy with bold, savory flavors. 

Here are our three favorite garlic-filled recipes, perfect for whipping up while you wait for trick-or-treaters.

Anne Quatrano's Scalloped Potatoes
This hearty potato dish from Atlanta's Anne Quatrano may not look like a vampire-repeller, but, beyond potatoes and butter, it has garlic in spades — eight whole cloves, to be specific. Quatrano created these scalloped potatoes based on a favorite childhood dish of her grandmother's making, bursting with potatoes, onion and country ham (feel free to add pork to this dish if you'd like.) Serve up the potatoes as a vegetable-focused main dish with a salad alongside, or plate them next to a few pieces of roast chicken.
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Seafood Gumbo
Garlic is part of the soulful seasoning party in this briny and rich seafood gumbo. We like to load up our gumbo with all sorts of seafood —shrimp, catfish, crab and oysters — for ultimate decadence. Okra, tomatoes and, of course, the Cajun trinity (onion, peppers and celery) all help bring the dish together. Feel free to make the roux on the stovetop or ahead of time in the oven, but be sure not to skimp, as roux is the ingredient that makes gumbo more than just a stew.
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Spaghetti with Lemon, Garlic and Thyme
You know you're in for a garlic bomb when the potent ingredient is listed in the recipe name. This ultra-quick and easy pasta recipe employs a full 10 cloves of garlic (let's be real, it's basically a full head) sauteed in olive oil until they're meltingly tender and sweet. A jolt of red pepper flakes, lemon juice and white wine brings heat and tang to the sauce, which gets finished with a final sprinkling of Parmesan and thyme. Sounds like a perfect dinner to us.
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Photo Credit (Gumbo): Ramona King
Photo Credit (Spaghetti): Kate Sullivan

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Kate Williams is the former editor-in-chief of Southern Kitchen. She was also the on-air personality on our podcast, Sunday Supper. She's worked in food since 2009, including a two-year stint at America’s Test Kitchen. Kate has been a personal chef, recipe developer, the food editor at a hyperlocal news site in Berkeley and a freelance writer for publications such as Serious Eats, Anova Culinary, The Cook’s Cook and Berkeleyside. Kate is also an avid rock climber and occasionally dabbles in long-distance running. She makes a mean peach pie and likes her bourbon neat.