I call this recipe “confit” because, like the French method for preserving meat, it involves slow-cooking the garlic cloves in oil and other liquids. Poaching garlic on the stovetop is an alternative to roasting garlic in the oven. I actually prefer poaching because there is less waste—when the cooking process is complete, you are left with the whole cloves as opposed to squeezing sticky partial cloves out of a softened bulb. As with roasting, this method replaces the sharp heat of raw garlic with a flavor that’s deep and sweet. I usually poach at least two bulbs so I have plenty on hand for antipasto platters, White Bean Hummus (p. 172), pastas, vinaigrettes, or even for slathering on a piece of toast for a snack.
This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.
This piquant French sauce comes together in the blender in just five minutes.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
The classic dessert reimagined as a soft and chewy cookie with a buttery, brown-sugar-sweetened graham cracker dough and a silky lime custard filling.