Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...

Say “confit” and we immediately think white tablecloths and food that’s delicious but too fussy to make at home. Here, Kim Kushner is breaking it down with her garlic-confit chicken with lemon and ...

If you’re hosting Thanksgiving for a large group, you’ll need to think of ways to pack in a lot of flavor without making main dishes unapproachable for picky eaters. Garlic is a popular and versatile ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

If you purchase an independently reviewed product or service through a link on our website, SheKnows may receive an affiliate commission. It helps that fall is creeping up on us, so we’re on the hunt ...

Instructions: Heat the oven to 250 degrees. Carefully wash and dry the lemons and cut into ¼-inch slices; discard the ends and all seeds. Cut the larger garlic cloves in 2 or 3 pieces, so that all are ...

Cooking friends, put your worries down. This week’s main event may weigh on your mind like an 18-pound turkey in a 5-gallon brine bucket. But if you keep this Kitchen Curious project in your ...

A week spent writing, talking and researching all types of onions and garlic made me want to create something I read about over and over: garlic confit. STAFF PHOTO BY JUDY WALKER Garlic Confit.