What is it?

Countless recipes begin by sautéing a little garlic because the cloves of this edible bulb (a member of the lily family) are so very flavorful. Depending on how you cook it, garlic can be mild and sweet or assertive and pungent—whichever way you like it. Garlic is also used raw, often finely chopped or mashed to a paste, in bruschetta, Caesar salad dressing, and in flavored butters for making garlic bread.

Kitchen math:

2 large cloves = about 1 Tbs. finely chopped

Don’t have it?

A shallot can sometimes take the place of garlic in a marinade, vinaigrette, or in the sauté pan, but its flavor will be a little more onion-y. Garlic powder or granulated garlic are not good substitutes, especially for sautéing. Find out why.

How to choose:

Buy firm, plump, heavy heads with tight, unbroken papery skins. The heavier the garlic, the fresher, juicier, and better tasting it is. Avoid bulbs that are dried out or have soft spots or mold. Green shoots in a bulb are a sign of internal growth in the clove, which is an indication of old garlic. And as with other produce, bigger doesn’t necessarily mean better. Varieties vary in size, and many people find that a smaller bulb of garlic has more flavor than a larger one. Resist the convenience of prechopped garlic. It doesn’t taste nearly as good as fresh garlic and won’t keep as long.

How to prep:

To peel a clove of garlic, first break the skin. Set the clove on a cutting board and cover it with a flat side of a chef’s knife. With the heel of your hand, apply light pressure to the knife blade—enough to split the skin, but not so much to crush the clove (unless, of course, you want it smashed). Remove the germ (the sprout in the center of the clove), especially if it’s pronounced and especially for recipes that call for raw or quickly cooked garlic. For quick-cooking, chunky dishes, like pasta sauces and sautéed vegetables, finely mince or thinly slice garlic to get the best release of flavor. For long-cooking braises and stews, roughly chop or thickly slice garlic so it slowly melds with the other ingredients.

How to store:

Store garlic in a cool, dry place. For just a few heads, a ventilated ceramic container or garlic keeper is perfect. If you buy a large amount of garlic, hang it in a mesh sack in your basement or garage—as long as it’s cool and dry there. Never store garlic in a plastic bag, and keep it out of the fridge, unless you have a low-humidity drawer.

Recipes

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  Tamarind-Ginger Carrot Dressing

  This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.

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  Recipe

  Samosa Mashed Potatoes

  All of the delicious flavor from your favorite Indian restaurant samosas, but none of the laborious shaping and frying.

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  Buttermilk Ranch Dressing

  This dressing improves with time. The flavor is best if you can let it sit for at least an hour before serving. Serve with chicken legs, salmon, and—oh, yeah—salad.

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  Recipe

  Japanese-Style Carrot-Ginger Dressing

  The fresh, sweet, zesty flavors of this dressing make it an easy match for grilled or roasted vegetables, but give it a try as a topping for oysters on the…

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  Spicy Mexican Burger

  This burger by Joe Isidori from Black Tap Craft Burgers & Beer is so flavorful you almost don’t need any toppings. If you like, try it with ground turkey (or…

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  Chicken Cabbage Salad with Basil, Cilantro, and Cashews

  Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a hot summer night.

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  Linguine with Clams, Bacon, and Tarragon

  It’s amazing how the addition of tarragon plays with our notion of classic linguine and clam sauce. The herb makes it feel lighter and more summery.

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  Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

  Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion…

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  Freekeh, Eggplant, and Chickpea Salad with Labneh and Mint

  This Middle Eastern-inspired salad makes a great lunch, or serve it as a side with grilled lamb chops. If freekeh is unavailable, substitute coarse bulgur and prepare according to package…

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  Recipe

  Asparagus, Snap Pea, and Black Rice Salad with Gochujang Dressing

  This vegetarian Asian-style salad packs a spicy punch. Smoked tofu adds an intriguing undertone, but baked tofu works great, too. Use a julienne peeler to make fast work of prepping…