Serious Eats: Recipes
Cook the Book: Caramelized Garlic and Shallot Pasta
Vampires beware: I love garlic in its many wondrous forms—roasted, toasted, sautéed, puréed—you name it, I'll snarf it down. Having never eaten it in its sweet caramelized form, when I saw the recipe for caramelized garlic and shallot pasta from The Martha Stewart Living Cookbook: The Original Classics, I knew I had to conquer this final frontier of Garlic Paradise. The recipe calls for about three heads of the stuff, but if the idea of that much garlic scares you off, have no fear—as the recipe says, "caramelizing the garlic tends to mellow and sweeten its flavor, so you can use more than you might expect." The cookbook lists the recipe under its "Late-Night Supper for Four" menu, and although I'll happily reek of garlic wherever I go, you may want to make sure whomever you're snuggling up with gets a couple of bites, too—just to level the smelling field.