Season: May to August. Garlic is the strongest-tasting member of the Allium family, and the moodiest too. It can change character considerably depending on how it is treated. Left whole and cooked slowly, it is gentle and soft. Chopped up, it will release a little more of its pungent aroma, while crushed to a paste it attains the strong, sometimes bitter flavor that makes it notorious. When pickled, it remains crisp to the bite, but the flavor becomes really quite mellow – you can eat the cloves straight from the jar. I like to slice the pickled garlic cloves finely and scatter them over salads, serve them whole as antipasti, or nestle lots of them around a slowly roasting joint of lamb. Garlic grows well – not just in the vegetable patch, but also in containers, tubs, and even flower borders, where it can help ward off aphids. New season’s bulbs, with their soft white or purplish pink skins, are mild and sweet – and much better for pickling than older, drier-skinned garlic, which can be bitter.
A flurry of fresh tarragon makes this speedy weeknight dish of seared cod and luscious, sun-colored pan sauce feel restaurant worthy.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
Use this simple vinaigrette to dress a plate of greens, some steamed potatoes, or anything else that strikes your fancy.
Our go-to banana bread recipe is moist, nutty, and incredibly easy to make.
As energizing as an energy bar, with a much simpler ingredient list.
This easy, one-skillet chicken stroganoff features tender chicken breasts, savory mushrooms, and a creamy Dijon-crème fraîche sauce—perfect for weeknights.
Warming harissa and cinnamon, briny olives, and sweet dried fruit make up the flavorful base for this weeknight-friendly take on tagine.