Sharp or sweet depending on how it's prepared, garlic is one of the most versatile ingredients in your arsenal. For further proof, try one of these recipes that pack a mighty allium wallop; they're tasty, and one bite will leave you vampire-proof for the night!
While watching Nancy Silverton make pesto, I had one of those "why didn't I think of that" moments. To quickly season a batch of celery leaf pesto, Silverton grated in garlic; she explained, "I like to Microplane my garlic. It's so much easier than chopping it." The next time I made a recipe calling for the aromatic vegetable, I experimented with her technique and was delighted by the results. It's a quick and simple way to infuse a dish with lots of garlic flavor and it doesn't require the hand strength of a garlic press. Genius! Have you ever grated garlic with a Microplane?
One of the world's most sublimely simple pleasures is roasted garlic. There's something so wonderful about the soft spreadable cloves that are sweet and slightly caramelized. I can't help but pop them out of the paper and into my mouth or slather them on French bread.
Roasted garlic is also a great flavor enhancer for all sorts of dishes from salad dressings to pasta sauces. Anytime I need a last minute appetizer, I'll roast a couple of heads of garlic, then throw them on a plate next to some bread, cheese, and olives. It totally fools people into thinking you've made something special. But really, the technique is so easy!
The question: can a mass-market potato chip capture the much-beloved earthy, caramelized sweetness of roasted garlic without verging on cloying, burnt, or worse? As I ripped into a bag of Lay's latest offering — Wavy Lay's Roasted Garlic and Sea Salt Chips — I wasn't quite sure what to expect, but as soon as a crisp chip crunched between my teeth I knew we had a winner on our hands. Just to be sure I wasn't biased — I'm an unabashed garlic fan, often doubling up on the fragrant allium in recipes — I set out a bowl to share with my office mates to see if they'd agree.
We bet you've never seen garlic like this before. Thanks to Fresh Tart's baked garlic recipe that comes with fresh herbs and zesty cheese, you'll have yourself a popular party appetizer that's guaranteed to be a hit.I'll confess: I meant to get this recipe to you before New Year's Eve. But in the crush of the holidays, and illness, it did not happen and . . . well, Happy New Year? The good news is that New Year's Eve is not the only Winter night to invite friends over for dinner, and this easy appetizer is meant to share with friends.
This is a pretty old school recipe at this point, given roasted garlic's heyday (perhaps even Kardashian-level overexposure?) around the turn of this century. I think it's fair to say that we all know that garlic becomes gorgeously sweet and spreadable when roasted; but add fresh herbs, tangy cheese, and a splash of broth and you create a rich swiping sauce that elevates it to a party food that stands the test of time.
Find out the origins of the recipe — and more — when you keep reading.
When it comes to garlic, there seems to be a love-hate relationship with this potent yet flavorful veggie. Although its powerful taste can leave you needing a mint, garlic is a super food, loaded with several health benefits, like warding off colds for instance. To maximize garlic's healthy benefits, give it a good crush! Crushing garlic will conserve its healthy compounds — the same compounds that break up blood clots. Like any vegetable, you get the most bang for your buck when it's raw, but past studies show that crushed garlic cooked between three to six minutes, maintains the same benefits of its raw form. So whip up a healthy stir-fry tonight, just go easy on the sautéing to savor every last bit of garlicky goodness!
But there's no reason to force yourself to chew on raw garlic cloves or brew stinky tea. There are plenty of delicious ways to bring this bacteria-fighting bulb to the table that only enhance your recipe's flavor. This lightened-up, low-cal version of fettuccine alfredo uses a whopping eight cloves of garlic in the recipe! If that's too much for your taste buds, simply toss your salad in a healthy homemade grapeseed oil dressing that includes garlic and also adds some detox power with a little lemon juice.
Low-effort yet luxurious, garlic confit (garlic stewed in fat — in this case, olive oil) is my favorite sort of edible gift. In addition to its ease of preparation, it's also a welcome respite from the deluge of holiday sweets — though I'm certainly not denouncing fudge, truffles, or holiday cookies. To top it off, garlic confit is the gift that keeps on giving, thanks to its highly adaptable nature.
Creamy and mellow, garlic confit shines wherever one might use roasted garlic. Try mashing it into butter (or the garlic oil it's packed in) and spreading it on a crusty baguette for extra-special garlic bread, add it to compound butter to top sizzling steak, whip it into mashed potatoes, blitz it with its oil for a pungent salad dressing, or tuck the cloves under the skin of roasted chicken. Its uses are near infinitesimal.
, a beautifully photographed tome bolstering the movement to eat less meat. While many of the recipes contained within its pages are vegetarian-friendly, others are liberally garnished with beef, bacon, or salty anchovies. Dawson may be an outspoken ambassador for the oft-forgotten fruits of the garden, but is quick to mention that he too enjoys the occasional steak. Rather than focus on the asceticism of a vegetable-based diet, his cookbook celebrates the vast variety of foods spouting forth from the garden, and many dishes would appeal to all but the most staunch carnivore.