The Secret to Getting the Best Flavor Out of Your Garlic

Let’s learn how to get our garlic to love us back. [Today On The Spruce]( [The Spruce Daily]( [Today On The Spruce]( [Today On The Spruce] [How to Get Garlic to Love You Back ]( [How to Get Garlic to Love You Back]( [READ MORE]( [Mariana Gonzalez](, Email Editor I’ve had garlic on my mind a lot lately. First, because I made these incredible [roasted garlic mashed potatoes]( for Thanksgiving. (I added [crème fraîche]( to mine, which I’m now convinced is the secret to next-level mashed potatoes.) It’s hard to describe the process for making them as anything other than sensual—the way the ingredients melt into one another, the way whole potatoes transform into a creamy, luscious dream before your very eyes. The most seductive part, though? The way soft, brown [whole roasted garlic]( cloves crawl out of their skin when gently squeezed. They add the sweetest nuttiness to the dish and bring all of the flavors together perfectly. The other reason I’ve been thinking about garlic so much is because I read this super romantic quote about garlic from Anthony Bourdain’s memoir “Kitchen Confidential” the other day. And there’s nothing I love more than a twee description of food—the kind that transforms a lifeless commodity into a sentient thing, something to be honored, respected, and treated with loving care. Part of the quote reads, “Garlic is divine. Few food items can taste so many distinct ways, handled correctly. Misuse of garlic is a crime. Old garlic, burnt garlic, garlic cut too long ago and garlic that has been tragically smashed through one of those abominations, the garlic press, are all disgusting. Please treat your garlic with respect … Nothing will permeate your food more irrevocably and irreparably than burnt or rancid garlic. Avoid at all costs that vile spew you see rotting in oil in screw-top jars. Too lazy to peel fresh? You don’t deserve to eat garlic.” I’m sure many would disagree with some of those statements, but I’m more interested in the passion. I’m ready to learn how to love garlic the way it deserves to be loved. Because I want it to love me back. I want to [care for it]( the best way that I can. So that it may never turn it into the bitter, sour, overpowering thing it can be when treated badly. Then, I want to use it in [everything](. I want to eat it for [breakfast](, [lunch](, and [dinner](. I want to make all kinds of [dips](, [sauces](, and [spreads]( with it. I want to make this [crispy roasted potato galette]( for Christmas, and I want to bring this [buttery garlic crab bruschetta]( to every other holiday party I attend. [Today On The Spruce](#) What to Make This Week [Whole Roasted Garlic Bulbs]( [Whole Roasted Garlic Bulbs]( [Get the Recipe]( [Chinese Dry Garlic Spareribs]( [Get the Recipe]( [Honey Garlic Meatballs]( [Honey Garlic Meatballs]( [Get the Recipe]( [Cheesy Garlic Bread]( [Get the Recipe]( [Today On The Spruce](#) The Spruce Eats on YouTube [Whats in Rainbow Plant Lifes Vegan-Friendly Fridge?! ]( [Fridge Stories: What’s in a Cookbook Author’s Fridge?!]( [Watch & Learn]( [Today On The Spruce]( [Spruce Eats Banner]( More From the Spruce Eats [The Easy Way to Peel Garlic]( [This Is How You Store Garlic to Keep It Fresh]( [How to Make Your Own Garlic Powder]( [Today On The Spruce](#) Did somebody forward you this email? [Sign Up for The Spruce Eats Newsletter!]( Have feedback? Send us an email at contact@thespruceeats.com, subject line: Newsletter Feedback. [The Spruce]( [The Spruce]( Follow us: You are receiving this newsletter because you subscribed to The Spruce Eats newsletter. [Unsubscribe](page=spruceeatsprefnew) © 2021 Dotdash.com — All rights reserved. [Privacy Policy.]( A DOTDASH BRAND 28 Liberty Street, 7th Floor, New York, NY, 10005