All posts tagged: garlic

What’s black garlic? How a Japanese scientist reinvented the pungent vegetable

What’s black garlic? How a Japanese scientist reinvented the pungent vegetable

Published by Daniella Wilson

Sign up to IndyEat’s free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free You may have seen black garlic appear more frequently in grocery stores, restaurants and online recipes over the past few years. Many chefs and food writers describe it as a unique and deeply flavored ingredient. So what is black garlic, and how is it made? I noticed a growing curiosity about black garlic firsthand while presenting my food science research at a showcase at Michigan State University. Several people asked me basic questions about black garlic, like how it is made and what sets it apart from regular garlic. The ingredient’s growing popularity reflects a broader interest in foods that offer both distinctive flavor and potential health benefits. Black garlic is not an ancient traditional food, but a recent innovation developed in Japan in the late 20th century. The process of making black garlic is often attributed to Japanese scientist Hamasuke Hamano, who spent a …

You should be freezing your garlic

You should be freezing your garlic

Published by Sam Flores

I’m always on the hunt for cooking hacks, whether that’s shredding rotisserie chicken in a bag for easy weeknight meals or using a rice cooker for more than just rice. Everyday cooking shouldn’t be an arduous, time-consuming task — it should be simple yet fulfilling. Recently, I’ve been on a garlic kick. It officially feels like spring here in New York City — now that temperatures have skyrocketed into the 80s — and so, naturally, I’ve been making a slew of my seasonal favorites: lemon pasta with smoked sardines, garlic confit, roasted garlic hummus and broccolini smothered in a tangy garlic sauce. Early spring marks peak season for green garlic (or garlic plants), while garlic scapes, the edible green curled shoots that grow from hardneck garlic plants, reach their prime a few months later. I’ve been primarily stocking up on — and eating — whole heads of garlic, which remain a kitchen essential year-round. It’s not hard to see why garlic is such a beloved allium. There’s its flavor profile, which is sharp and pungent when consumed raw yet mellow, nutty and …

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Roast leg of lamb with potatoes, pecorino, basil and garlic recipe

Published by Sam Flores

Diana Henry is the Telegraph’s much-loved cookery writer. She shares recipes each week, for everything from speedy family dinners to special menus that friends will remember for months. She is also a regular broadcaster on BBC Radio 4, and her journalism and recipe books, including Simple and How to Eat a Peach, are multi-award-winning. A mother of two sons, Diana can satisfy even the fussiest of eaters.    Source link

In defense of jarred garlic

In defense of jarred garlic

Published by Sam Flores

When I think back on 2025, there were several ingredients that shifted how I cooked, but one in particular that changed how often I cooked. Frozen, pre-chopped onions in a bag. The kind you can buy for $2.00 at Jewel-Osco. I had passed them by for years, not because I doubted their usefulness, but because of a vaguely inherited moral resistance to paying someone else to do a task I was technically capable of doing myself. I would linger in the frozen aisle, occasionally lifting a bag into my hand, only to hear— clearly, accusingly —the voices of my female ancestors rising up from whatever afterlife governs thrift, chanting in unison: Just go chop some onions. I don’t dislike food prep, exactly. But, as I’ve discussed in my ode to the Big Quarterly Prep Day, I do prefer it in ceremonious bursts: a few hours at a stretch, a good playlist, iced coffee sweating onto the counter, the sense that I am provisioning not just dinner but a future version of myself. I chop, bake, …