Garlic purée in a small glass jar, lying on a gray and white dish cloth, beside it a full head of garlic - Marianvejcik/Getty Images Condiments and sauces are the unsung heroes of a meal. It may be ...

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.

This fragrant puree makes a delicious departure from the usual sweet potato and pumpkin side dishes. Roasting concentrates the flavor of winter squashes like butternut or kabocha and renders their ...

Roasted garlic is the secret weapon to so many great dishes. Here is how to do it right. After searching the features and columns I’ve written over the years, I realized that, much to my surprise, ...

House Spice, Ginger-Garlic Purée, Curry Powder, Green Seasoning, and Peppa Sauce form a powerhouse pantry in 2019 F&W Best New Chef Kwame Onwuachi's kitchen, adding savory depth, refreshing piquancy, ...

A lot of my culinary schemes rely on recipes that can be prepared for my freezer that will make life much more simple down the road. Take roasted garlic, which, in my world is a most wonderful ...

At a loss with what to do with the leftover garlic puree? To start with, it freezes well in a re-sealable bag. Using the back of a knife, push puree toward the bottom of the bag to form a log. Break ...

• 1 1/2 pounds red or yellow waxy potatoes, pared and sliced into 2-inch chunks • 8 garlic cloves, peeled and halved lengthwise, green sprout (if any) removed • About 1 teaspoon kosher salt, or more ...

New Yorkers eat a lot of garlic, and even if we don’t, its unmistakable scent — filling the streets courtesy of the thousands of pizzerias and Italian restaurants feeding the five boroughs — is a part ...