I roast a lot of garlic. The deeply flavorful, slightly caramelized cloves are wonderful pureed into tomato sauce, spread of top of a steak, or smeared directly across a piece of good bread. They are, however, kind of messy to extract from their paper.
25 of the Best True Crime Podcasts, Rated From 'Cozy' to 'Disturbing'How to Cook Thanksgiving Lima Beans You'll Actually LoveWhat to Do If Somebody Gives You Unsolicited Advice at the Gym11 of the Best (and Worst) Food Gifts, According to Lifehacker ReadersWhy You Should Probably Buy AppleCare+ for Your iPhone (Even Though It Sucks)
0 comments:
Post a Comment