Garlic confit makes the creamiest, silkiest form of roasted garlic. It’s a bit fancier for plating, than having a big head of roasted garlic that you fork the roasted cloves out of; and it’s a bit easier for larger quantities. It takes a bit more time, since you have to get out the pressure cooker […]
Basil pesto is the defining dish for summer in our house. It’s great to have on hand, ready-made in the fridge, to go on sandwiches, veggies, meat, and yes: pasta. Homemade pesto can be used in so many ways, that it’s good to have around, waiting to be added to chicken or toast or even […]
Garlic can be roasted by the head, or as individual cloves. Roasting the individual cloves is best when using roasted garlic in recipes, and is a quick way of preserving. Roasting Garlic Heads Roasting Garlic Cloves
This is how to prepare fresh shell beans, like flageolet or cannellini, for salads, or to add to pasta, or with sauteed vegetables, or even to make a bean spread, like humus.