Good way to cook them for preserving them in the freezer.

“Heavenly sauce for grilled seafood, poultry, or vegetables”

Thanks to the folks at Bar Tartine, in San Francisco, I had to try making black garlic. Black garlic, according to Nicolaus & Cortney, is black as tar and has lost all of the sharpness and has a molasses-like sweetness and a slight anise aroma. They also use black garlic dried, in a powder form, to […]