Garlic confit is the little jar of magic you didn't know your kitchen was missing. Make this tender, slow-roasted garlic in an hour and have it on hand for weeks of enjoyment. Grace Parisi a former ...

This weekend, I picked the first tomatoes of the season from our little vegetable garden out back. It felt like an eternity before the fruit on those massive plants finally ripened; now all of a ...

Onion confit is one of those little preparations that changes everything. A spoonful next to foie gras, a dab on a well-aged ...

This weekend, I picked the first tomatoes of the season from our little vegetable garden out back. It felt like an eternity before the fruit on those massive plants finally ripened; now all of a ...

This summer, NPR is getting crafty in the kitchen. As part of Weekend Edition's Do Try This At Home series, chefs are sharing their cleverest hacks and tips — taking expensive, exhausting or ...

"It’s light and vibrant, with sweet, jammy cherry tomatoes, tender flakes of fish and plenty of rich olive oil,' says the food blogger Sabrina Weiss is the Editorial Assistant of PEOPLE's food ...

It may sound fancy and French, but garlic confit (pronounced con-fee) is simply garlic simmered in olive oil. Make your own and use it to enrich sauces, pastas, pizzas and more. If you like garlic, ...

Confiting is a French method for covering foods in fat and cooking them at low heat until tender and richly flavored. In most cases—as in duck confit—the fat is rendered from the meat, but with garlic ...