Except this time, my one-track brain could only fixate on the condiment I've been making religiously this year: garlic confit ...

Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...

To confit garlic cloves, follow this recipe and cook them low and slow in olive oil alongside fresh thyme, bay leaves, and dried chiles. The resulting garlic confit is sweet, soft, and mellow — you'll ...

Now that the prices for even basic staples like eggs are on the rise, you may assume you have to sacrifice your favorite luxurious dinnertime ingredients in favor of ramen and frozen vegetables. But ...

Confit (pronounced "kon-fee") is the name for a traditional French method of preservation. Typically this is done by cooking ...

If you are a garlic lover that just can't stop yourself from buying the bulk bags at Costco, you're probably familiar with the feeling of frantically trying to think of another garlic dish to cook as ...

A week spent writing, talking and researching all types of onions and garlic made me want to create something I read about over and over: garlic confit. STAFF PHOTO BY JUDY WALKER Garlic Confit.

Confited garlic is nothing more than the peeled cloves slow-cooked in a bath of seasoned oil. This strips the raw cloves of their acidity, removes their sharp heat and concentrates their sweetness.