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The Cookstr Weekly: A Garlic Lover’s Menu

September 29, 2014

When I’m asked my favorite food, it’s a tough call. Osso buco? Mashed potatoes? Spaghetti and meatballs? But if asked my favorite ingredient, I don’t think I’d have to hesitate too long before settling on garlic. Across cuisines and seasons, fresh garlic provides a nutty, sweet, bitter, umami punch that can brighten a salad or give a kick in the gremolata, or melt in a slow-cooked, braised, or roasted dish into something deeply comforting and satisfying.

When I think about it, probably all my favorite foods include or pair well with garlic, from Caesar salads to mushroom soup. Braised meats, stews, soups, and other fall foods are ideal fits for the rich flavor that garlic offers.

Warmest regards,

Kara Rota
Editorial Director

  by Kimberly Mathai

I can’t get enough of coconut milk as an ingredient. When cooking for dairy-free friends and family, I’m entirely reliant on its richness and texture in both desserts and savory dishes. Coconut milk, with its rich sweetness, is a perfect counterbalance for garlic’s intensity. In this surprisingly simple soup, both the garlic and fresh ginger are grated or pureed and then sautéed for a toasty flavor. Bok choy and bell pepper provide a tender crunch against the creamy backdrop of the coconut-enriched broth.

More Garlicky Recipes from Cookstr

“Concord grapes are an early fall crop that show up in New York farmers’ markets in the latter half of September. Although they were developed for the New England climate, they’re grown all over the United States (although mostly in the northern states). Unless yours is a very large or sophisticated grocery store, you will probably not find Concord grapes on its shelves. Farmers’ markets are your best bet, followed by health food stores that carry a good selection of produce.” – Peter Freeman and Gia Giasullo
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