Season: May to August. Garlic is the strongest-tasting member of the Allium family, and the moodiest too. It can change character considerably depending on how it is treated. Left whole and cooked slowly, it is gentle and soft. Chopped up, it will release a little more of its pungent aroma, while crushed to a paste it attains the strong, sometimes bitter flavor that makes it notorious. When pickled, it remains crisp to the bite, but the flavor becomes really quite mellow – you can eat the cloves straight from the jar. I like to slice the pickled garlic cloves finely and scatter them over salads, serve them whole as antipasti, or nestle lots of them around a slowly roasting joint of lamb. Garlic grows well – not just in the vegetable patch, but also in containers, tubs, and even flower borders, where it can help ward off aphids. New season’s bulbs, with their soft white or purplish pink skins, are mild and sweet – and much better for pickling than older, drier-skinned garlic, which can be bitter.
This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.
A savory-hot salsa made with mixed nuts (like the kind dubbed cocktail nuts meant for snacking) gives roast salmon a kaleidoscope of textures and flavors.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.
This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.
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.
This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.