Making black garlic, per these instructions from Cortney Burns and Nicolaus Balla's new cookbook, Bar Tartine: Techniques and Recipes, is a simple, hands-off process. Only note that your neighbors may leave notes inquiring about the pervasive aroma.
'black garlic' on Serious Eats
Not many spices have a website. It's hard to find quotes from chefs about how great coriander is. For the most part, spices just aren't considered that sexy. Black garlic, on the other hand, has all these things. It doesn't just have one website; it has several, each devoted to heaping praise from chefs and home cooks on a supposed "superfood" and streamlining a mail-order sale. It's a spice with a PR staff, and like an indy band featured in a car commercial, it's transitioned from obscure stinky allium to fancy "it" ingredient very quickly.
[Photograph: Max Falkowitz] Even raw, beets are a wonderfully sweet vegetable. Sweet and funky black garlic bridges the gap between them and a very lime-based vinaigrette. Blending the black garlic into the dressing makes it, well, ugly, but lets the...