I couldn’t cook without garlic. I use it raw and cooked in all manner of dishes. Many varieties of garlic are available, each with its own individual flavor, some with white skins and some with red skins. In the spring, you can also find immature or green garlic. It looks a lot like a leek and its flavor is a little milder and subtler than that of mature garlic. Green garlic tastes great and can be used in all its phases of development. As green garlic starts to mature, the bulb of cloves begins to form, but the skin will still be moist and tender. To prepare green garlic, trim off the root end and remove any damaged or dried outer layers. Use all the white parts of the plant and the tender, light green parts of the stalk. Mature garlic starts coming to market in summer. Look for firm, tight heads of garlic that are hard and heavy. Garlic has a definite season and eventually starts to sprout; the germ inside each clove starts to turn green and grow. When it has been in storage too long, it may become oxidized, turning yellow with an unpleasant odor. If the clove has started to sprout, cut it in half and remove the green germ from the center. Do not use cloves that have begun to turn yellow. I find the easiest way to peel garlic is to press down on the head with the heel of my palm to separate it into individual cloves. Use a sharp paring knife to cut off the tip and butt end of a clove and peel off the skin. I prefer not to smash garlic unless I am going to use it right away. Garlic begins to oxidize immediately and should not remain exposed to the air once it has been smashed or cut. Chopped or pounded garlic can be kept a short time under a bit of oil.
Turn humble onions into this thrifty yet luxe pasta dinner.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?