garlic

Don’t Brown Your Garlic

Don’t Brown Your Garlic

If a recipe has you add minced garlic to hot, sizzling oil at the beginning of the cooking process, it’s probably not a very good recipe. Cooking garlic in super hot oil burns the outside without properly mellowing the inside, resulting in acrid, aggressive garlic. Though I love a good…

Infuse Soy Sauce With Allium And Ginger Scraps

Infuse Soy Sauce With Allium And Ginger Scraps

Like every other food writer on the planet, my fridge is littered with jars of mystery pickles, infusions, and marinades. I (mostly) love them all, but I’m not above playing favourites, and right now, a jam jar full of soy sauce, garlic skins, scallion butts, and ginger peels is the…