After developing recipes for many years now, I feel like I’ve gained a better intuition when it comes to cooking with garlic in just about any kind of dish or flavor combination. Using this recipes you can explore the full spectrum of garlic in a way that I think is uniquely robust.

Whole, crushed, chopped, minced, deep-fried or sizzled with scalding hot oil right before a dish hits the table…if you cook enough food, you’ll see garlic in just about every iteration.

Garlic’s dimensions are so much broader than just a blended note in a stew or braise. In fact, more often than not in cooking, we are chasing that fresh garlic aroma—or in some very tasty cases, the outright spicy bite of raw garlic.