It may sound fancy and French, but garlic confit (pronounced con-fee) is simply garlic simmered in olive oil. Make your own and use it to enrich sauces, pastas, pizzas and more. If you like garlic, ...

This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — Nothing says Thanksgiving ...

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 ...

Note: This recipe yields enough rouille to make crab toasts and a dip. Garlic confit: 1 1/2 cups olive oil 1 head peeled garlic cloves Crudite: 15 celery sticks 3 radish bunches 2 baby turnip bunches ...

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 ...

Garlic, the humble yet mighty clove, stars in every dish of our handpicked collection of 25 irresistibly garlicky recipes.

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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 ...

PANICALE, Italy — Big onions, big garlic and getting flavor out of big seedless watermelon. I’m Laurie Ochoa, general manager of L.A. Times Food, filling in for vacationing columnist Ben Mims with ...