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For the love of garlic

Fine Cooking Issue 92

I love garlic. It’s gotten to the point where I put it into just about everything that I cook. To save time peeling it, I use the flat side of my meat mallet to crush multiple cloves with one strike. The skin comes off easily, and the cloves are lightly smashed to bring out their flavor.

Kaspar Shiu, Stow, OH

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