There are so many great conversations on the Hotline -- it's hard to choose a favorite. But we'll be doing it, once a week, to spread the wealth of our community's knowledge -- and to keep the conversation going.
Today: Too much of a good thing can still be a good thing -- as long as you know what to do with it.
This isn't the first time this has happened. You're overwhelmed with an excess of one ingredient, and you're running out of ideas for putting it to good use before it spoils, or you can't stand the thought of eating one more bite. This time we're talking about garlic, a lot of garlic. Erica has a 3-pound bag of whole peeled garlic (that expires at the end of the month), so she headed to the Hotline in search of recipes calling for huge quantities of garlic. You all came through with recipes using dozens of cloves, as well as strategies for saving some garlic for later:
Store For Later
What are your favorite ways to handle an overabundance of garlic? Let us know in the comments!
Photo by James Ransom
A New Way to Dinner, co-authored by Food52's founders Amanda Hesser and Merrill Stubbs, is an indispensable playbook for stress-free meal-planning (hint: cook foundational dishes on the weekend and mix and match ‘em through the week).Order now