Archive | garlic

This Green Garlic Sauce Tastes Like a Pringle

People lose their minds for ramps, and I get it. They are a very good vegetable, and the limited-time-only nature of the allium drives their appeal. But those things are expensive. Do not misunderstand me: I am very excited to eat the ramps in my fridge. However, the real garlicky, oniony, vibrant-hued, cost-effective …Read more… […]

Continue Reading

Cook Garlic Before Adding It to Your Sous-Vide Bag

The words “that’s too much garlic” have never escaped my lips. Garlic should be added with wild abandon to recipes—one should double, if not triple the suggested amount—but, if that recipe is of the sous-vide kind, you should definitely, without a doubt, cook the garlic before it goes into the bag.Read more… Continue Reading at […]

Continue Reading

How to Make Black Garlic Butter

My first introduction to the concept of garlic bread was extremely low-brow. Slices of white bread, slathered with margarine, sprinkled with garlic salt and toasted, weren’t exactly authentic, but they were quite delicious, and they set a foundation for a lifetime of garlic bread exploration and appreciation. Read more… Continue Reading at

Continue Reading

Coconut Oil Will Rid Your Hands of Garlic Stink

Tips and tricks come at you when you least at expect them. Just last week, I was unwinding from a hard day of hacking food with an episode of the new Queer Eye, when food expert/T-shirt aficionado/new Ted Allen, Antoni Porowski told whatever straight dude he was working on (they all blend together) that a […]

Continue Reading

You Can Fry Onions (and Garlic and Shallots) in the Microwave

A fried allium is the perfect finishing touch. Whether on top of a medium-rare steak, and creamy potato soup, or a gooey bowl of macaroni and cheese (or like, a salad or something), fried onions, leeks, garlic, and the like provide crispy texture and salty, umami-rich, slightly pungent flavor. In short, they are…Read more… Continue […]

Continue Reading

Designed by OhhWord Media