April 2013

In this week’s video I demonstrate a short cut method for caramelizing garlic. This is a handy tip for someone who doesn’t want to wait for an entire bulb to slowly roast in the oven, the traditional way of getting garlic that is golden through and through. This method only caramelizes the cloves around the edges. But the center does mellow and sweeten and you can use this this for any recipe that calls for caramelized or roasted garlic, like the one for potato, sage and lemon zest focaccia in my column this week. 

Who knew it could be so easy and delicious to incorporate greens into your morning routine?

This sauce can be refrigerated in an airtight container for up to 1 week.

The golden brown coating and moist, flaky flesh of batter-fried fish come at a price: the oil. Cooks have turned to the oven to avoid the bother of deep-fat frying, but oven-frying often falls short. The coating never gets very crisp and the fish usually ends up overcooked. We aimed to put the crunch back into oven-frying.