Serious Eats: Talk: Tags: garlic

Spring Garlic??

do you use it like regular garlic or is there something better?...

2 Comments | Posted by mli, June 2, 2010 at 9:28 AM
Tagged: garlic, spring garlic

I followed Tyler Florence's recipe. My red Le Creuset was filled with oodles of Arborio rice, lots of chopped mushrooms, and several types of leafy herbs that awakened my senses. This dish requires a handful of fresh sprigs of thyme,...

8 Comments | Posted by Leeya, July 8, 2008 at 11:37 PM
Tagged: bay leaves, garlic, herbs, mushrooms, parsley, rice, risotto, thyme, Tyler Florence

Shedding Some Skin (Garlic that is)

I adore garlic and cook with very frequently. As a result, I often crawl into bed with garlic perfumed fingertips. This is not at all sexy. The pre-peeled, jarred/bagged variety is not good. Are there really any of those devices...

15 Comments | Posted by Acme Instant Food, June 5, 2008 at 11:16 AM
Tagged: garlic

Garlic!

I would like to know the best way to cook garlic. I have always used garlic powder because I wasn't quite sure how to peel, chop, cook, saute or whatever else you should do with fresh garlic. Also I have...

14 Comments | Posted by stephie, May 5, 2008 at 4:27 PM
Tagged: garlic

Those green sprouts inside garlic

No matter how fresh the garlic is when I buy it, it always seems to develop those annoying little green centers shortly afterward. I always remove them because I find them to be bitter. Any ideas for preventing their appearance?...

25 Comments | Posted by passy, March 26, 2008 at 10:37 AM
Tagged: garlic, recommendations

Special garlic butter recipe wanted!

I would LOVE to make the garlic butter served at Lebonese restaurants. It seems to be just raw garlic, maybe with just a hint of oil? It is really silky and smooth with the texture of soft, whipped butter. It...

5 Comments | Posted by Michigander, October 5, 2007 at 10:58 PM
Tagged: butter, garlic