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All About

Garlic

Explore 429 recipes, 5 articles, 4 galleries, 357 videos, and more

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recipe

This basic marinade, also good with chicken, imparts a bright flavor and keeps meats moist. It's perfect for grilling and also enhances the flavors of fresh vegetables, tofu, and soft cheeses. The marinade doesn't work well as a sauce, so discard it before cooking.

recipe

In our version of the classic New Orleans po'boy, chewy ciabatta replaces the usual French bread. These crisp oysters fry for a few seconds per side; anchovy fillets amplify the oysters' oceanic flavor.

recipe

The dough for this pizza is too moist to knead by hand, so this recipe lets a standing mixer do the work. The process was devised by a renowned pizza bianca maker of Campo de Fiore in Rome. He handed it down to Jim Lahey of Sullivan Street Bakery in New York City, who taught it to food critic Jeffrey Steingarten, whose writing on it inspired our food editorial director, Lucinda Scala Quinn, to create this variation. You should use a 14-inch pizza stone and wooden peel. (You can use the back of a rimmed baking sheet instead of the peel.)

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