Garlic can be subtle and sweet, or it can be a big bully with acrid undertones. Its behavior depends on how it's cooked and in what company. Here, it cozies up with lemon juice, cayenne and parsley, blending...
Author: Molly O'Neill
Author: Pete Wells
This Balkan version of Skordalia is a pungent puree made with garlic, potato, walnuts and olive oil. It's very closely related to the Turkish tarator sauce. Serve it with cooked vegetables (traditionally...
Author: Martha Rose Shulman
Since soaking and cooking takes a lot of time, you might want to double this recipe and freeze in small batches with some of the cooking liquid.
Author: Janna Gur
Author: Molly O'Neill
Author: Molly O'Neill
Author: Nancy Harmon Jenkins