Roast whole garlic heads or individual cloves in the oven to give the ingredient a sweeter and more mild flavor.

Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...

If you are a garlic lover that just can't stop yourself from buying the bulk bags at Costco, you're probably familiar with the feeling of frantically trying to think of another garlic dish to cook as ...

If you’re hosting Thanksgiving for a large group, you’ll need to think of ways to pack in a lot of flavor without making main dishes unapproachable for picky eaters. Garlic is a popular and versatile ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

If peeling garlic drives you crazy, there's a clever kitchen shortcut that does the work for you. All it takes is one common ...

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

Now that the prices for even basic staples like eggs are on the rise, you may assume you have to sacrifice your favorite luxurious dinnertime ingredients in favor of ramen and frozen vegetables. But ...

Confited garlic is nothing more than the peeled cloves slow-cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat and concentrates their sweetness.

I am not a person whose refrigerator overflows with jars of homemade goods—you know, those pickled vegetables, bright canned jams, or fermenting condiments inspired by Brad Leone’s fermentation ...