We got a bunch if green garlic in our farm basket and I want to make compound butter with it to put in steaks, bread, etc. I haven't really used it before -- do I use just the bulbs for a compound butter? Bulbs and leaves? Should I blanch it or sauté it first? Thanks!
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)