Add Yahoo as a preferred source to see more of our stories on Google. Say “confit” and we immediately think white tablecloths and food that’s delicious but too fussy to make at home. Here, Kim Kushner ...

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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.

Note: This recipe yields enough rouille to make crab toasts and a dip. Garlic confit: 1 1/2 cups olive oil 1 head peeled garlic cloves Crudite: 15 celery sticks 3 radish bunches 2 baby turnip bunches ...

Cooking friends, put your worries down. This week’s main event may weigh on your mind like an 18-pound turkey in a 5-gallon brine bucket. But if you keep this Kitchen Curious project in your ...