I keep reading online that garlic should be added at the end of dishes because they'll otherwise turn brown and bitter. What confuses me is that a lot of recipes using various methods (sauteeing, ...
Without giving it much thought, I've always roasted garlic for use in cooked preparations (hummus, spaghetti sauce, garlic bread, etc.), and used it raw for uncooked preparations (salad dressings, ...
I'm going to make a pate using Painted Pony beans as a base. I want to add roasted walnuts, but I don't know whether basil and garlic would be acceptable to put to the dish. Would this make for a ...
I've seen recipes that called for coarsely chopped garlic and recipes that called for finely chopped or minced garlic. What affect does that cut have on the final taste of my dish? What about crushed ...