Garlic | Saveur

Hong Shao Ji Tui (Red-Braised Chicken Legs)

Gary Yeung — Fri, 10 May 2024 14:45:00 +0000

Photo: Heami Lee • Food Styling: Jessie YuChen

Gary Yeung, a Boston native and a firefighter at the city’s Engine 10 firehouse, often applies the Chinese red-braising technique—a slow cooking method in which seasonings like soy sauce, sugar, and Shaoxing wine impart a reddish-brown color—to chicken legs when whipping up dinner for his team. Since firefighters regularly work 24-hour shifts, cooking and eating together is a nightly routine, and Yeung’s succulent red-braised chicken drumsticks recipe is always a crowd-pleaser among his crew.

Featured in “Around the Table with Boston’s Bravest” by Megan Zhang in the Spring/Summer 2024 issue.

Order the SAVEUR Selects Nitri-Black Carbon Steel 14-Inch Wok here.

Yield: 4–6

Time: 1 hour 20 minutes

½ cup Shaoxing wine
¼ cup light soy sauce
3 Tbsp. brown sugar
2 Tbsp. oyster sauce
1 Tbsp. dark soy sauce
1 tsp. kosher salt
½ tsp. ground white pepper
4 lb. chicken drumsticks
3 Tbsp. vegetable oil
4 garlic cloves, finely chopped
4 scallions, thinly sliced, divided
One 2-in. piece fresh ginger, thinly sliced
1 tsp. cornstarch

Instructions

In a large bowl, stir together the Shaoxing wine, light soy sauce, sugar, oyster sauce, dark soy sauce, salt, and white pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes and up to 1 hour.
Place a large wok over high heat. When it starts to smoke slightly, turn the heat to low, add the oil, and swirl to evenly coat. Add the garlic, three-quarters of the scallions, and the ginger, and cook, stirring frequently, until fragrant, about 3 minutes. Turn the heat to medium-high, add the chicken in a single layer (reserve the marinade), and cook, undisturbed, until the chicken is lightly browned, about 2 minutes. Flip and continue cooking until lightly browned on the other side, about 2 minutes more. Turn the heat to medium, stir in the reserved marinade, cover, and simmer until the chicken is tender, about 20 minutes.
Meanwhile, in a small bowl, stir together the cornstarch and 1 tablespoon of water. Turn the heat to high, add the cornstarch slurry to the wok, and cook, stirring frequently, until the sauce has thickened, about 5 minutes. Stir in the remaining scallion, then transfer to a platter and serve warm.

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Creamy Gochujang Chicken Noodles

Gary Yeung — Fri, 10 May 2024 14:45:00 +0000

Photo: Matt Taylor-Gross • Food Styling: Jessie YuChen

Cooking and eating together is a nightly routine at Boston’s Engine 10 firehouse. Firefighters regularly work 24-hour shifts, so when they aren’t responding to disasters, crews frequently chop and braise together in the station kitchen. Firefighter Gary Yeung, a Boston native and passionate home cook, fused the flavors of Korean buldak and Italian American fettuccine Alfredo to create this creamy gochujang chicken noodles recipe. The fermented chile paste cuts the richness, yielding a best-of-both-worlds pasta dish.

Featured in “Around the Table with Boston’s Bravest” by Megan Zhang in the Spring/Summer 2024 issue.

Yield: 4–6

Time: 1 hour 10 minutes

¼ cup gochujang
3 Tbsp. vegetable oil, divided
2 Tbsp. gochugaru (Korean red pepper powder)
1½ tsp. honey
1 tsp. paprika
½ tsp. freshly ground black pepper
½ tsp. kosher salt
4 garlic cloves, finely chopped
4 boneless, skinless chicken thighs, cut into 1-in. pieces
1 lb. fettuccine
1½ cups heavy cream
3 Tbsp. soy sauce
3 scallions, whites and greens separated, thinly sliced
8 white mushrooms, thinly sliced
1 cup grated parmesan (optional)

Instructions

In a large bowl, stir together the gochujang, 1 tablespoon of the oil, the gochugaru, honey, paprika, black pepper, salt, and garlic. Add the chicken, toss to coat, cover, and refrigerate for 30 minutes.
Bring a pot of salted water to a boil, add the fettuccine and cook, stirring occasionally, until al dente, 8–10 minutes. Reserve 1⁄2 cup of the pasta water. Strain the pasta.
In a bowl, whisk together the cream, soy sauce, and scallion whites. To a large skillet set over medium heat, add the remaining oil. When it is hot, cook the chicken, stirring frequently, until lightly browned, 2–3 minutes. Stir in the mushrooms and cook until softened, 2–3 minutes. Add the cream mixture and simmer until the chicken is fully cooked, 8–10 minutes. Stir in the fettuccine and cook until the sauce has thickened, 2–3 minutes (if the mixture becomes too dry, stir in 1 tablespoon of pasta cooking water at a time to loosen slightly). Stir in the scallion greens and parmesan (if desired) and serve warm.

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Spaghetti with Anchovy Garlic Sauce

SAVEUR Editors — Mon, 18 Mar 2019 22:35:25 +0000

Photography by Murray Hall; Food Styling by Jessie YuChen

A quick anchovy-garlic paste lends umami richness to the garlic-butter sauce in this weeknight pantry recipe. Seek out thin slow-dried spaghetti or capellini, and be sure to taste the pasta as it boils as cook times vary widely among brands.

Buy the SAVEUR Selects Nitri-Black Carbon Steel 12-Inch Frying Pan here.

Yield: 2–4

Time: 15 minutes

8 oz. spaghetti
Kosher salt and freshly ground black pepper
⅓ cup olive oil
4 garlic cloves, mashed into a paste
Pinch crushed red chile flakes
One 2-oz. tin oil-packed anchovies, mashed into a paste
4 Tbsp. cold unsalted butter, cubed
2 Tbsp. finely chopped parsley leaves
Grated parmesan, for serving

Instructions

Bring a large pot of salted water to a boil, then add the spaghetti and cook until al dente per the package instructions, about 10 minutes. Drain and set aside.
Meanwhile, to a large skillet set over medium heat, add the oil and garlic. Cook, stirring occasionally, until light golden and fragrant, 2–3 minutes. Add the chile flakes and anchovy paste and cook until browned, about 5 minutes. Turn the heat to medium-low, add the butter, and stir until a smooth sauce forms.
Add the spaghetti and parsley to the skillet and toss to coat. Serve topped with parmesan.

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The Best Anchovies Are Perfect on Their Own

Belle Morizio

These salty, umami-rich fish are good enough to stand on their own, or elevate a sauce, spread, or dressing. Shop the story >

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Ricotta Crostini with Cherry Tomatoes

SAVEUR Editors — Mon, 18 Mar 2019 22:20:04 +0000

Photography by Linda Xiao; Food Styling by Jessie YuChen

It doesn’t get much simpler—or more satisfying—than this Italian ricotta crostini recipe that comes together in under 20 minutes. We love using past-their-prime cherry tomatoes here, since they’re extra sweet and break down in no time. If you’ve already got the grill going, use it to toast the bread in step 2.

Yield: 4–6 as an appetizer

1 cup cherry tomatoes
1 Tbsp. extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1 small loaf of ciabatta or other crusty bread, cut into ½-in. slices
1 garlic clove, peeled
1–1½ cups ricotta cheese, preferably at room temperature
Parmesan cheese, coarsely grated

Instructions

Position a rack 5 inches from the broiler element and preheat to high. On a small rimmed baking sheet or in a heatproof skillet, toss the tomatoes with the oil and season with salt and black pepper. Broil until they’ve burst and released some of their juices, about 8 minutes. Remove from the oven and set aside.
Drizzle the bread with olive oil. In a grill pan set over medium-high heat, toast both sides of the bread until beginning to char, about 5 minutes total. (Alternatively, place directly on the oven rack and broil, turning once, until toasted on both sides, about 5 minutes.)
Rub one side of each crostini with the garlic, then top with a dollop of ricotta and spread to the edges. Spoon evenly with the reserved tomatoes and their juices, then sprinkle with the parmesan and more salt and black pepper.

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Scotch Bonnet Hot Sauce

SAVEUR Editors — Thu, 23 May 2019 18:06:40 +0000

Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna Seman. Photo: Belle Morizio • Food Styling: Victoria Granof • Prop Styling: Dayna SemanBY BELLE MORIZIO; FOOD STYLING BY VICTORIA GRANOF; PROP STYLING BY DAYNA SEMAN

While whimsical-looking Scotch bonnet chiles have a flavorful fruitiness, they also pack a capsaicin punch that can easily overwhelm a dish. A fresh, Caribbean-style pepper sauce, tempered with sweet tropical fruit, is a great way to make the most of the fiery peppers. This hot sauce originally ran alongside Korsha Wilson’s guide to traditional Jamaican-style jerk cooking. (If you can’t find coconut vinegar, a staple in Caribbean cooking, white wine vinegar is a suitable substitute.)

Featured in: “Master Jamaican Jerk with Our Definitive Guide.”

Yield: makes about 2 cups

Time: 10 minutes

6 Scotch bonnet chiles, stemmed
2 cups chopped fresh mango
6 garlic cloves, chopped
1 chopped red onion
1 Tbsp. honey
2 tsp. whole allspice berries
1 tsp. mustard powder
¼ cups plus 2 Tbsp. coconut vinegar
Kosher salt

Instructions

To a blender, add the chiles, mango, garlic, onion, honey, allspice, and mustard powder. Pulse to break down the ingredients slightly, then add the coconut vinegar and blend until lightly chunky. Season to taste with salt. Use immediately, or refrigerate in an airtight container for up to 10 days, or freeze for up to 3 months.

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Aïoli Provençal

SAVEUR Editors — Mon, 18 Mar 2019 22:26:11 +0000

Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio. Photo: Paola + Murray • Food Styling: Olivia Mack McCool • Prop Styling: Sophie Strangio

This traditional aïoli recipe comes to us from the inn Relais Notre-Dame in Alpes de Haute Provence. The garlicky sauce perfectly illustrates Provence’s culinary touchstones: simple preparations and local ingredients. Throughout Southern France, the silky, mayo-like condiment is served alongside meats, seafood, and raw or roasted vegetables as the centerpiece of a “grand aïoli.”We find it just as delicious paired with crispy frites.

Yield: about 2 cups

Time: 13 minutes

6 cloves garlic, peeled
Coarse salt
2 large egg yolks
2 cups extra-virgin olive oil
1 Tbsp. fresh lemon juice

Instructions

To the bowl of a mortar, add the garlic and a generous pinch of salt. Use the pestle to pound the mixture into a smooth paste. Working with the pestle or a whisk, beat the egg yolks into garlic until the mixture is thick and pale yellow. Begin adding the oil a few drops at a time, beating continuously, until the sauce begins to emulsify. (The flow of oil can be increased to a fine stream as the sauce comes together.) Once all the oil has been added, add the lemon juice a teaspoon at a time to thin, if desired. Season to taste with salt. Use immediately, or transfer to an airtight container and refrigerate for up to 3 days.

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Lemony Moroccan Lamb Stew with Garlic and Saffron

Amanda Mouttaki — Tue, 28 Feb 2023 19:48:14 +0000

Photography by Belle Morizio

Traditionally cooked overnight in the burning embers beneath Marrakech’s hammams, tangia is an aromatic, saucy Moroccan lamb stew flavored with saffron and preserved lemons. The meat should be so soft that it disintegrates when poked with a fork, a texture achieved more quickly in a pressure cooker or Instant Pot than in a standard Dutch oven. The older the preserved lemons, the more multilayered the broth will taste (vendors in Marrakech sell “back-vintage” jars aged up to four years, a true delicacy).

Featured in “Marrakech’s Best-Kept Food Secret Is (Literally) Beneath Your Feet,” by Amanda Mouttaki.

Yield: 4

Time: 2 hours 20 minutes

2 Tbsp. olive oil
5 garlic cloves, finely chopped
1 tsp. ground cumin
¾ tsp. ground white pepper
½ tsp. ground turmeric
Pinch saffron threads, ground in a mortar and pestle
2 lb. boneless lamb shoulder, trimmed and cut into 1½-in. chunks
1¾ tsp. kosher salt
2 tsp. finely chopped preserved lemon rind, or two (2-inch-long) lemon zest strips
Parsley sprigs, for garnish

Instructions

To a large pot (or pressure cooker; see footnote) set over medium heat, add the oil and garlic and cook until fragrant, about 2 minutes. Stir in the cumin, white pepper, turmeric, and saffron and cook for 1 minute more. Add the lamb and salt and stir to coat with the spices. Add the preserved lemon and enough water to just cover the meat, then bring to a boil. Cover, turn the heat down to maintain a strong simmer, and cook until the meat is soft and flakes apart easily, about 2 hours.
Using a slotted spoon, transfer the lamb to a bowl. Turn the heat to medium-high and cook the broth, stirring occasionally, until thickened slightly and reduced by one third, about 10 minutes. Return the lamb to the pot and bring to a simmer, then remove from the heat.
Transfer the tangia to a serving bowl (alternatively, serve straight from the pot) and garnish with parsley sprigs.

Note: If using a pressure cooker or Instant Pot, add less water—only enough to come halfway up the meat—then cook over medium-high heat at high pressure for about 1 hour. Allow the pressure to naturally release before opening. Skip step 2 (the broth will already be concentrated enough).

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Albóndigas a la Jardinera (Stewed Spanish Meatballs with Vegetables)

Laura Sampedro — Fri, 13 Jan 2023 21:36:30 +0000

Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio. Photo: David Malosh • Food Styling: Pearl Jones • Prop Styling: Sophie Strangio

Meatballs in Spain are often made with veal, gently browned, and finished in a light gravy, making for supremely tender and juicy morsels. This albóndigas recipe for “Gardener’s Meatballs” from SAVEUR’s managing editor Laura Sampedro works well with ground veal, pork, or a combination of the two.

Yield: 4

Time: 1 hour 10 minutes

Ingredients

For the meatballs:

⅓ cup panko, or two slices fluffy white bread, crusts removed and torn into small pieces
⅓ cup whole milk
1 lb. ground veal
5 garlic cloves, finely chopped, divided
2 Tbsp. finely chopped parsley leaves
1 large egg, beaten
1 tsp. kosher salt, plus more
2 tsp. all-purpose flour, plus more for coating
Extra-virgin olive oil
1 small onion, finely chopped (¾ cup)
Pinch of crushed red pepper flakes
½ cup dry white wine
2 bay leaves
⅓ cup frozen peas
⅓ cup frozen diced carrots
½ cup roasted red peppers, thinly sliced

For the fried potatoes:

3 large Yukon gold potatoes, peeled and finely chopped
Extra-virgin olive oil
Kosher salt

Instructions

Make the meatballs: In a small bowl, stir together the panko and milk and set aside to soak until the milk is fully absorbed, about 5 minutes.
Line a plate with parchment paper and set aside. To a medium bowl, add the veal, half of the garlic, the parsley, egg, breadcrumb mixture, and salt, then stir together until well combined. To a shallow bowl, add enough flour for dredging. Divide the meatball mixture into twenty-four 2-tablespoon portions and roll into 1-inch meatballs. Lightly dredge each meatball in the flour and set on the lined plate until ready to cook.
To a large nonstick skillet over medium heat, add just enough olive oil to just coat the bottom. Set a clean plate by the stove. When the oil is hot, add the meatballs and cook, turning occasionally, until lightly golden all over (but not yet cooked through), about 5–7 minutes. Transfer the meatballs to the plate and set aside.
Pour off any accumulated excess oil from the pan (keep the browned drippings) so the pan remains lightly coated in a layer of oil. Return the skillet to medium heat, add the onions, and cook, stirring occasionally, until they begin to brown around the edges, about 3 minutes. Add the red pepper flakes and the remaining garlic and cook until the onions are soft and the garlic is golden brown, about 2 minutes. Turn the heat to low and sprinkle 2 teaspoons of flour over the onion mixture. Continue cooking, stirring occasionally, until the flour is no longer raw, about 2 minutes. Slowly add the white wine, a bit at a time, stirring to incorporate, until it has all been added. Bring to a boil and cook for another minute, then slowly stir in 1 cup water. Continue cooking, stirring occasionally, until the liquid thickens to a smooth gravy, 5–6 minutes. Remove from the heat and set aside to cool slightly.
To a blender or food mill, transfer the sauce and process until smooth. Return the sauce to the skillet along with the reserved meatballs, bay leaves, peas, and carrots. Stir to coat, and season with salt to taste. Cover the skillet, set over low heat, and cook, stirring occasionally, until the meatballs are cooked through and very tender, 5–7 minutes. (If the sauce is too thick, stir in ¼ cup water at a time to thin as needed.) Remove from the heat, uncover, and stir in the roasted red peppers just before serving.
Meanwhile, fry the potatoes: To a heavy-bottomed skillet over medium-high heat, add olive oil to a depth of 2 inches. When the oil is hot, add the potatoes and cook, stirring occasionally, until they are golden and crisp on the outside and soft in the center, 10–15 minutes. Using a slotted spoon, transfer the potatoes to a platter and season with a generous pinch of salt. Top with meatballs and a generous helping of sauce and serve.

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Hora’a Osbao (Syrian Lentil Salad with Cilantro and Pita Chips)

Nora Hinnawi — Tue, 29 Nov 2022 07:39:50 +0000

Photography by Belle Morizio; Food Styling by Laura Sampedro

Making hora’a osbao, Syrian lentil salad with cilantro and pita chips, requires a decent amount of chopping and boiling and juicing and st r aining, so give yourself time to enjoy the process. That said, to make a quicker version, use leftover lentils and pasta and store-bought pita chips in any proportion you fancy. The recipe can be doubled (or tripled or quadrupled) for a crowd. There is no be-all-end-all way to present the final dish; some cooks arrange the components in diagonal lines or concentric X’s, while others take a more freeform approach.

Featured in “The Syrian Vegan Party Dish of Your Dreams,” by Nora Hinnawi.

Yield: 4–6 as an appetizer

Time: 1 hour 15 minutes

Kosher salt
⅔ cup brown lentils
1 cup ditalini, or other small dried pasta
Vegetable oil
2 pita rounds, cut into 1-in. pieces
¼ cup plus 2 Tbsp. olive oil, divided
2 medium yellow onions, thinly sliced
2 cups coarsely chopped cilantro
¼ cup finely chopped garlic (about 11 cloves)
2 Tbsp. pomegranate molasses
1 Tbsp. fresh lemon juice
2 tsp. ground sumac

Instructions

In a medium pot, bring 3 cups of generously salted water to a boil. Add the lentils, turn the heat to medium, and boil gently until soft, about 35 minutes. Strain and set aside.
Fill the empty pot halfway with generously salted water and bring it to a boil. Add the pasta and cook, stirring occasionally, until al dente, 5–7 minutes. Strain, return the pasta to the pot, and stir in 1 teaspoon of vegetable oil. Set aside.
While the lentils and pasta cook, make the pita chips: Into a large skillet set over medium-high heat, pour the vegetable oil to a depth of ½ inch. When it’s hot and shimmering, add the pita and fry, stirring frequently, until crisp and deep golden brown, 3–5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate and sprinkle with salt. Discard the excess oil, wipe out the skillet, and return it to the stove.
To the empty skillet, add 3 tablespoons of the olive oil and the onions and turn the heat to medium-high. Cook, stirring occasionally, until very soft and dark brown in spots, about 20 minutes. Transfer to a plate and sprinkle with salt, then wipe out the skillet and return it to the stove.
To the empty skillet, add the remaining 3 tablespoons of olive oil and turn the heat to medium. Add the garlic and cilantro and cook, stirring frequently, until the cilantro is wilted and the garlic is softened but not brown, about 5 minutes.
Assemble the hora’a osbao: Onto a medium rimmed serving dish, spread the lentils in an even layer. Using a bench scraper or metal spatula, divide the lentils into four rows, leaving a gap between each. Fill the gaps with the pasta, then arrange the onion and cilantro mixtures in thin lines alongside the pasta. Decorate as desired with the pita chips, then drizzle all over with the pomegranate molasses and fresh lemon juice and sprinkle with the sumac. Serve warm, at room temperature, or chilled.

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Ready the Breath Mints, These Recipes Are Loaded With Garlic

SAVEUR Editors — Mon, 09 Mar 2020 14:27:59 +0000

Roasted garlic and roasted garlic oil from the Hartwood cookbook. Get the recipe for Roasted Garlic and Roasted Garlic Oil ». Gentl & Hyers

Triple Garlic Linguine

The pasta for this potent and luxurious dish is cooked in chile-spiked chicken stock and bolstered by three preparations of garlic: roasted, fried, and sauteed.

Chicken With 40 Cloves of Garlic

Our version of this classic uses peeled garlic; after removing the chicken from the pan, keep cooking the garlic until the cloves have all but melted. Then, a quick spin with a whisk makes a smooth sauce well worth the effort of all that peeling. Get the recipe for Chicken With 40 Cloves of Garlic »

Julia Child’s Garlic Mashed Potatoes

Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)

Romulo Yanes

Garlic-Steamed Manila Clams

Forty Cloves of Garlic Sauce (Thoum)

This potent condiment has all the heat and sharp bite of pure raw alliums. A tiny amount goes a very (very) long way. Use the freshest garlic possible; the enzymes break down over time, and the sauce can discolor as it ages. Get the recipe for Forty Cloves of Garlic Sauce (Thoum) »

Grilled Lobster with Garlic-Parsley Butter

Creamy Garlic Soup

A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »

Garlic Confit

Roasted Garlic Ice Cream

Roasting garlic brings out its sweetness, so the flavors meld beautifully in this simple vanilla ice cream inspired by one served at the Gilroy Garlic Festival in California.

Grilled Greens and Leek Tops with Chile-Garlic Sauce

When buying leeks for this dish, cookbook author Amy Thielen says to look for ones that have all or most of their dark green tops still attached. If trimmed leeks are all you can find, use the dark and light green parts only. Get the recipe for Grilled Greens and Leek Tops with Chile-Garlic Sauce »

Roasted Garlic Focaccia

When garlic cloves are chopped, the sulfur compounds and an enzyme called allinase, usually held separate within the clove, come into contact with one another. The collision generates the compound allicin, which gives garlic its pungency, and pyruvic acid, which is responsible for its spicy heat. But left intact, so that its volatile compounds don’t interact, garlic offers an entirely different character; roasting the cloves whole draws out their sweetness, yielding the sumptuous confit that adorns this pretty focaccia. Cook the focaccia on a pizza stone, which will give the bottom crust a delicious crunch.

Garlic-and-Gruyère-Stuffed Mushrooms

Garlic-and-Gruyere-Stuffed Mushrooms

This crisp-skinned bird is cooked in a generous amount of butter and served with a delectable pan sauce of garlic and cilantro. A small chicken can be substituted for the Cornish game hen.

Red Roast Chicken with Lemon and Garlic

Sopa de Ajo

This pungent Castilian soup is made with bread, egg, and a healthy dose of garlic. Get the recipe for Sopa de Ajo

The post Ready the Breath Mints, These Recipes Are Loaded With Garlic appeared first on Saveur.

The Most Garlic-Intensive Dishes We’ve Ever Made

SAVEUR Editors — Tue, 12 Feb 2019 21:26:30 +0000

Grilled Lobster with Garlic-Parsley Butter. Mark Roper

Cooks all over the world punctuate their food with garlic’s pungent kick and while a clove or two add delicate heat to any dish, sometimes the occasion calls for a heavier hand.

If you’re fending off vampires or a case of the sniffles, recently single, or otherwise throwing your inhibitions to the wind, read on for our 16 best garlic recipes.

Julia Child’s Garlic Mashed Potatoes

Thirty cloves of garlic go into this creamy side dish, adapted from Julia Child’s Mastering the Art of French Cooking: Volume 1 (Alfred A. Knopf, 1961). The cloves are first blanched whole, which enhances their sweetness, then used to make a rich béchamel sauce that’s stirred into mashed potatoes with cream and parsley. Get the recipe for Julia Child’s Garlic Mashed Potatoes »

Roasted Garlic and Roasted Garlic Oil

Roasted garlic and roasted garlic oil from the Hartwood cookbook. Get the recipe for Roasted Garlic and Roasted Garlic Oil »

Garlic Rye Croutons

Slathered in oil, baked until crisp, then tossed with a potent quantity of raw garlic, these rye croutons ride sidecar to every soup in Latvia. If you can’t get a loaf of rupjmaize, the sweet-sour Latvian bread, use the darkest loaf of rye bread you can find. Get the recipe for Garlic Rye Croutons »

Filipino Garlic Fried Rice with Vinegar Sauce (Sinangag)

Romulo Yanes

Black (Aged) Garlic Stock

Also known as black garlic, aged garlic is the result of a Maillard reaction: Whole heads of garlic are slowly caramelized until the cloves turn black and tacky. Aged garlic is sweet like soft caramel and complex like tamarind. It is said to harness twice the antioxidants of cured garlic. Use this stock to add sweetness to a dish, to develop a marinade for meat, or (reduced) to build a pan sauce. Get the recipe for Black (Aged) Garlic Stock »

Garlic-Steamed Manila Clams

Raw Garlic Sauce

This sauce adds plenty of kick to your dumplings without overpowering them. It’ll mellow as it sits in the refrigerator. Get the recipe for Raw Garlic Sauce »

Forty Cloves of Garlic Sauce (Thoum)

Triple Garlic Linguine

The pasta for this potent and luxurious dish is cooked in chile-spiked chicken stock and bolstered by three preparations of garlic: roasted, fried, and sauteed.

Even More Handmade Food Gifts

See 8 more recipes for edible gifts, developed by Marisa McClellan of [Food in Jars, including hand-chopped garlic salt, homemade vanilla extract, pickled cranberries, and boiled cider syrup. Get the recipes »

Grilled Lobster with Garlic-Parsley Butter

Torshi Seer

For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft.

Creamy Garlic Soup

A rich soup heavy with garlic and shallots makes a hearty first course or light main dish. Serve it with plenty of crusty bread. Get the recipe for Creamy Garlic Soup »

Simple Garlic Confit

Simmering garlic in fat turns them into a spreadable condiment perfect for crusty bread. Get the recipe for Simple Garlic Confit »

Roasted Garlic Ice Cream

Roasting garlic brings out its sweetness, so the flavors meld beautifully in this simple vanilla ice cream inspired by one served at the Gilroy Garlic Festival in California.

Chez Panisse Garlic Butter

Set atop a sizzling steak, this restaurant classic melts luxuriously onto the meat. The recipe is adapted from Alice Waters’ Chez Panisse Cooking (Random House, 1988). Get the recipe for Chez Panisse Garlic Butter »

Carbone’s Garlic Bread

In a breadbasket at Manhattan’s Carbone, we discovered the Platonic ideal of garlic bread. With roasted garlic butter made from freshly chopped cloves that are by turns sharp and mellow, heat from red chile flakes, and a bit of funk from parmesan, each crunchy bite of baguette, scattered with parsley and chives and bathed in olive oil, is fiercely flavorful and craveworthy.

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