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.

Crispy Fried Garlic and Garlic Oil

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

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.

Sous Vide Duck Confit

Making duck confit sous vide means two things: no need for buckets of rendered fat, and an insanely silky, fork-tender texture, thanks to precise temperature control.

Easy Roasted-Garlic Focaccia

This garlic focaccia is a riff on garlic bread, complete with roasted garlic cloves studded throughout and garlic butter brushed across the top.

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.

Guacamole With Roasted Garlic

Any recipe with a whole head of garlic in it is sure to separate out the fearful from the fearless. Serve this and you'll find out who has both the guts and the glory.

Tomato Confit with Cherry Tomatoes - Striped Spatula

One of my favorite things to make in the summer is Cherry Tomato Confit. These easy to make, luscious tomatoes are the perfect finishing touch for a number of dishes from breakfast to dinner.

Black Garlic From 'Bar Tartine'

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.

Garlic Chili Oil Recipe | Sauced

I'm a chili oil fiend. If there's any near me, it goes on everything. Luckily, it's super easy to make at home, which only further fuels the chili head in me while opening up the doors to more hot oil possibilities. In this version, I went with equal parts crushed red pepper and garlic with fantastic results.