garlic

There’s a reason nearly every savory recipe starts with garlic. It builds the base note that everything else sits on top of, and how you treat it changes the whole dish.

Garlic grated into warm butter and brushed over fresh-baked bread is nothing like garlic sautéed until fragrant as the foundation of a stovetop risotto, which is nothing like raw garlic worked into a vinaigrette.

These recipes put garlic to work across every technique and every season, from weeknight pan sauces to weekend bakes that make the whole house smell like dinner.