Garlic

Don’t rush to shake the pan and toss the green beans before they blister; they need a little time to char. Learn how to make this recipe and more in our online cooking class with Sur la Table.

The tri-tip is a tender, triangular cut of beef tucked near the sirloin. There are only two per steer, so if your butcher is out, go with sirloin.

Massaging the greens both softens and seasons them before grilling.

Sardines can be a hard sell. Which is fine! Smoked trout, gravlax, or even grilled shrimp would be great too.

Here's how to grill it without starting a bacon fat fire—it's an art and a science.

A perfect cube is not essential, but try to get the lamb into roughly the same size pieces so they cook at the same rate.

Small squid tend to be the most tender, and a quick grilling time ensures they stay that way.

This combo makes everything better, except maybe ice cream. That would be weird.

A dead-simple shellfish dish that is pure Erickson: ocean-adoring, dairy-rich, fun to eat.

Translation: Garlic shrimp. Which explains why there’s a clove of garlic for every shrimp in this saucy dish.

Put a few ingredients in a jar, and just let it go—aka, the easiest way to start fermenting at home.

The biggest mistake of all is not using it. But here's what else people screw up when cooking with garlic (including burning it!).

It's time to stop hiding those onions, leeks, and scallions in braises and stews! We give you our guide to letting your alliums shine.

Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.

Available in the spring, green garlic is somewhat less intense than grown-up garlic, but still very pungent and extra-juicy. The dairy fat and tang of the labneh provide cooling balance.

Alliums, like green garlic bulbs, couldn’t be more at home in the oven, smothered in olive oil and seasoned with salt.

This dough will yield enough to make four large flatbreads or eight smaller ones.

This riff on a classic cassoulet skips most of the exotic ingredients and elaborate preparation but still delivers deep rich flavor.

Try this roasted garlic chili sauce smeared on pork, folded into scrambled eggs, or tossed with rice.

Spend some time making this, and you'll have an easy, fast way to add nuanced flavor.

Roasting the bones develops rich, long-cooked flavor and lends a dark golden color.

Here's how to buy, store, and cook with garlic, in season in November.

Fall is the time to buy fresh garlic. So go buy a ton of it, then use it to make a flavorful paste. Here's how.

The sauce makes the meal—serve it alongside any combo of crunchy peak-season veg you please.