Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Garlic

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

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

  • Steak Asparagus Stir-Fry
    Recipe

    Quick Steak Stir-Fry

    Just a few ingredients create an explosion of flavor in this dish, thanks in large part to funky, fermented black bean sauce, which be found in the Asian section of…

  • Tzatziki
    Recipe

    Tzatziki (Cucumber-Fennel Dip)

    Fennel’s hint of anise flavor imparts a beguiling note to this delicious dip.

  • Thai chicken skewers
    Recipe

    Thai Chicken Skewers with Peanut Sauce

    Skewered thigh meat is much more likely to turn out juicy than skewered breast meat. Its inherent richness can handle the dry heat of the grill without losing too much…

  • chicken adobo
    Recipe

    Barbecued Chicken Adobo

    This chicken gets a double dose of potent pantry ingredients. First, the meat absorbs a vinegar-soy mixture seasoned with garlic, ginger, and peppercorns. Then, after the mixture has been boiled…

  • Parsley Pesto Grilled Chicken
    Recipe

    Parsley Pesto-Marinated Grilled Chicken Thighs

    When time is short but expectations are high, I turn to this speedy weeknight marinade. To elicit big smoky flavor from grilled boneless thighs, be sure to expose as much…

  • braised cauliflower
    Recipe

    Kounoupidi (Braised Cauliflower)

    This robust yet light vegan side is a great accompaniment to any meal. For a thicker sauce, remove the cauliflower with a slotted spoon once it’s tender, and reduce the…

  • vegan moussaka
    Recipe

    Moussaka Nistisimo (Vegan Moussaka)

    This meatless, dairy-free version of the Greek mainstay tastes as rich as the classic version, and it holds together well when sliced and served.

  • white bean stew
    Recipe

    White Bean Stew with Mustard-Green Pesto

    Jazz up a white bean stew with a swirl of peppery pesto made with mustard greens. If you can’t find them, substitute turnip greens or even Swiss chard, which will…

  • Elotes corn casserole
    Recipe

    Creamy Elote-Style Corn Casserole

    Inspired by the Mexican street-food favorite, this casserole brings all the zesty flavor of corn spiked with cheese, chile, and lime into a comforting, creamy casserole. Serve it with grilled…

  • Recipe

    Grilled Summer Squash with Mint Vinaigrette and Pine Nuts

    A fresh vinaigrette lends a bright contrast to the sweetness of summer squash (which gets extra caramelized from the heat of the grill). Serve with BBQ pork or grilled fish.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Connect

Follow Fine Cooking on your favorite social networks