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Garlic

Duck Fat Smashed Potatoes

Anne Maxfield | Posted 10.08.2014 | Taste
Anne Maxfield

One of the joys of doing a slow-roasted (or any kind of) duck, is the added pleasure of all that duck fat! If, like the Accidental Locavore, you hap...

The Perfect Pasta Dish For Feeding A Crowd

Laura Zinn Fromm | Posted 10.18.2014 | Fifty
Laura Zinn Fromm

We've been spending our weekends at the Jersey Shore this summer, and that means company. Between the laundry and the grocery shopping, the wet bathing suits falling off the rail into the bushes, the making up of the pullout couch, the root-beer cans piling up in bathroom wastepaper baskets, and the towels hidden under the beds, sometimes, it feels as if my husband and I are running a B&B.

How to Mellow Garlic and Onions

Food52 | Posted 09.21.2014 | Taste
Food52

Inspired by conversations on the Food52 Hotline, we're sharing tips and tricks that make navigating all of our kitchens easier and more fun. Toda...

Why You Haven't Lived Until You've Tasted This Corn Dish

Laura Zinn Fromm | Posted 10.08.2014 | Fifty
Laura Zinn Fromm

It was a beautiful day. The weather was warm. The sun was hidden behind a cloud but the water was calm and it was late morning, a lovely time to take a paddle board out. Paddle boarding is the sport I have come to in middle age.

Pickles Two Ways (Easy and Easier)

Anne Maxfield | Posted 09.30.2014 | Taste
Anne Maxfield

Making your own sour pickles seems like a pretty good idea.

How To Make Grilled Potatoes With Rosemary, Garlic And Coarse Sea Salt

Viviane Bauquet Farre | Posted 09.23.2014 | Taste
Viviane Bauquet Farre

My only advice? Make extra, because they disappear fast!

You've Probably Never ACTUALLY Eaten Fresh Garlic Before

The Huffington Post | Carly Ledbetter | Posted 07.16.2014 | Taste

This video "peels back the layers" to reveal that by the time we buy it, garlic isn't actually fresh at all.

Why You Should Eat These Smelly Foods

Spoon University | Posted 08.12.2014 | Taste
Spoon University

Proceed with caution and try not to eat these in class or your workplace -- no one's a fan of stinky lunches.

Cooking Off The Cuff: Homemade Ricotta!

Edward Schneider | Posted 08.04.2014 | Taste
Edward Schneider

It was delicious -- obviously very fresh and creamy, but also tart and subtly redolent of herbs and garlic.

Tzatziki Sauce: Add Something New To Your BBQ

So Good | Posted 07.23.2014 | Taste
So Good

Barbecue season is here and with a cool tzatziki sauce, your grilled meat will taste even better.

Cooking Off The Cuff: Anticipating Spring Garlic With A Great Sauce For Fish

Edward Schneider | Posted 07.07.2014 | Taste
Edward Schneider

It is juicy and sweet and entirely garlicky: a lovely short-season ingredient that Jackie and I look forward to every summer.

The #1 Chicken Recipe For Salt Lovers

Laura Zinn Fromm | Posted 06.14.2014 | Fifty
Laura Zinn Fromm

I love salty food. Perhaps that is because I have low blood pressure. I also love garlic and onions. Perhaps that is because I have no taste buds left, after decades of eating the spiciest food I can shovel down and smoking Marlboro Lights in college.

Why You Should Never Buy Minced Garlic In A Jar Again

The Huffington Post | Julie R. Thomson | Posted 04.08.2014 | Taste

It's just not worth it guys.

Forget the Shells - A Better Way to Eat Snails

Edward Schneider | Posted 04.14.2014 | Taste
Edward Schneider

It is a delicious and rather elegant dish: the bread for mopping up extra sauce is built in, and the balance is just right.

Pasta With Tuna, Garlic and Parsley

Laura Kumin | Posted 03.10.2014 | Taste
Laura Kumin

For someone who is inclined to overkill (me), it takes an act of considerable willpower to keep from adding to this dish.

Wild Mushroom Confit With Garlic And Fresh Herbs

Viviane Bauquet Farre | Posted 02.11.2014 | Taste
Viviane Bauquet Farre

So delicious, deep and aromatic, you might want to eat the whole batch in one go.

"Christmas Letter 2013"

Jerry Zezima | Posted 02.11.2014 | Comedy
Jerry Zezima

By Jerry Zezima Since I am in the holiday spirit (and, having just consumed a mug of hot toddy, a glass of eggnog and a nip of cheer, the holiday spi...

Mashed Potatoes With Garlic Confit

Viviane Bauquet Farre | Posted 11.21.2013 | Taste
Viviane Bauquet Farre

The result? Creamy, guilt-free mashed potatoes with the subtle and rich flavor of garlic confit. I call that something to celebrate!

Syrian Salad

Maria Rodale | Posted 11.06.2013 | Taste
Maria Rodale

I have a favorite Middle Eastern restaurant that I've been going to for more than 20 years, even as it's changed locations from a house on a street...

"Scents and Sensibility"

Jerry Zezima | Posted 01.23.2014 | Comedy
Jerry Zezima

By Jerry Zezima For nearly three decades, my loyal, intelligent and, let's face it, masochistic readers have said that I stink. This time, they're ri...

Flash-Fried Brussels Sprouts With Garlic and Lime

Viviane Bauquet Farre | Posted 12.03.2013 | Taste
Viviane Bauquet Farre

The new way to serve the miniature cabbages is... fried!

Spaghetti With Olive Oil, Garlic and Pan-Fried Jalapeños

Viviane Bauquet Farre | Posted 11.06.2013 | Taste
Viviane Bauquet Farre

A New World take on Spaghetti Aglio e Olio, the legendary pasta dish.

Za'atar Gives Your Brunch a Swift Kick in the Tomatoes

Jeffrey de Picciotto | Posted 11.05.2013 | Taste
Jeffrey de Picciotto

It's the hangover helper of your ancestors.

Classic Heirloom Tomato Sauce

Viviane Bauquet Farre | Posted 10.20.2013 | Taste
Viviane Bauquet Farre

What I didn't expect, though, was that 120 lbs of tomatoes would soon show up at my door! My initial excitement began to turn to apprehension. Even if I managed to cook all of them before they rotted in their boxes, how was I going to preserve so much sauce?

Adventures in a Mexican Market: When Vegetarians & Pig Heads Collide

Anne Maxfield | Posted 09.17.2013 | Taste
Anne Maxfield

Whether I speak the language, or have the opportunity to use anything I might find at the market, I just love to go and wander, see what's available, watch the locals bargaining and commenting on the day's offerings.