There is nary a cuisine that doesn’t include allium vegetables. Onions, garlic, leeks, shallots, and scallions are all members of the Allium genus and are fundamental to so many dishes that cooking …
garlic
Herb-Roasted Rutabaga
From Cooks Illustrated, January 1994 INGREDIENTS½ medium head of garlic 1 large rutabaga, peeled and cut into ¼-inch pieces 2 shallots or ½ cup regular onion, chopped 1 tablespoon …
Roasted Tomatillo Salsa
Recipe by Rebecca Dienner for The FuitGuys INGREDIENTS1 ½ cups whole tomatillos (about 6 medium-sized tomatillos), husked and washed well 1–3 hot peppers, depending on heat preference (such …
Garlic Zucchini Bites
Recipe by Rebecca Dienner for The FruitGuys INGREDIENTS2–3 medium zucchini, cut in 1 1/2-inch rounds 1/2 cup onion, cut in 1/2-inch pieces 2 tablespoons olive oil 1–2 cloves garlic, …
Raw Kale Pesto
INGREDIENTS1 bunch kale, stems removed, roughly chopped or torn (about 5–6 cups loosely packed) 1/2 cup olive oil 2–3 cloves garlic, peeled and quartered (or 5–6 garlic scapes) 1/4 cup …
Roasted-Garlic Burdock Soup
INGREDIENTS2 heads garlic, roasted (see Cook’s note) 1 tablespoon olive oil 1 cup burdock root, well-scrubbed (or peeled) and sliced into 1/2-inch rounds 1 cup broccoli florets Bok …