What's your favourite pickle recipe, and why? And what advice can you offer to a novice pickler? [more inside]
posted on Jul 3, 2008 - 16 answers

Is it healthier to cut garlic, wait a while, and then cook it (as opposed to cut-then-cook-right-away)? [more inside]
posted on Oct 17, 2007 - 16 answers

Quick! I need some advice. My purple-stripe garlic has the normal white cloves under the, uh, papery-skin, but when I cut into the cloves near the place where they sprout, the inside is fluorescent green, in a halftone-like pattern. I've never seen before in purple-striped garlic (or any other garlic) -- although, this is only my second try with purple-striped garlic. Has the garlic gone bad? Or is it just a lot of sprouts?
posted on Sep 22, 2007 - 8 answers

What are some good recipes that use up a lot of garlic? Bonus points if they keep well or can be frozen, because I'm talking about 2 pounds of peeled cloves, here. [more inside]
posted on Aug 20, 2007 - 30 answers

How do I make excellent roasted garlic? [more inside]
posted on Jul 26, 2005 - 16 answers

What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted on Dec 14, 2004 - 13 answers

It's the 21st century and I'm tired of analog garlic preparation! I love to add fresh -- not pre-bottled -- garlic to almost everything. However, I hate having to deal with a crappy garlic press, which usually leaves my hands covered in garlic juice and big strings of pulp. Can anyone recommend some kind of fancy-pants machine to peel and press cloves for me?
posted on Nov 29, 2004 - 28 answers