Roasted Garlic

Roasting garlic mellows its pungent flavor and softens the cloves. You can add them to sauces, soups, salads, or mash them into a paste to spread on bread. Here's how to do it.

Pickled Garlic

Pickled garlic is great in salad dressings or as part of a pickle plate (try drizzling them with a bit of fruity oil). During dinner prep, they're great coarsely chopped and added to sauteed greens. When the garlic is all gone, make sure to save the leftover brine and use it in homemade bean purees or quickly dressed bowls of salad greens.

Garlic Confit

This recipe gives you step-by-step instructions for making garlic confit at home by slowly cooking cloves in oil until tender and sweet.

Whole garlic pickles (Tongmaneul jangajji: 통마늘 장아찌)

These fermented pickles are sweet, sour, salty, and crispy. They get better the longer you ferment them, and even years later they are still crispy, juicy, and flavorful.

Beet Salad with Black Garlic Vinaigrette

[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...

Crispy Fried Garlic and Garlic Oil

Make crispy fried garlic and fried-garlic oil in a flash—on the stovetop or in the microwave.

Mayu (Black Garlic Oil) for Ramen

A burnt oil condiment for drizzling onto pork-based ramen broths.

Pickled Garlic Scapes

In its finished form, this pickle ends up tasting like a wonderfully garlicky dilly bean. If you like the combination of garlic and a snappy pickle, you'll be quite pleased with this one.

Save Your Life Garlic Soup From 'One Good Dish'

Unless you've eaten garlic soup, it can be challenging to imagine how a huge handful of sliced cloves simmered in water for fifteen minutes could possibly be worth writing about. I certainly questioned the idea before making David Tanis's version in his new cookbook, One Good Dish. But those fifteen minutes on the stove are transformational—the garlic mellows and sweetens, infusing the water with profound savoriness. A little salt, olive oil, and sage don't hurt either.

Garlic bread

You definitely need these as a side for your next dinner. Fresh, homemade garlic bread is the best!