I’m showing you how to elevate classic fried chicken by smothering it in rich, roasted garlic confit. From preparing a whole ...

Garlic confit is one of those kitchen staples that, once you make it, you may never want to be without it again. Besides being ideal for amping flavor in dressings and marinades, the soft garlic as ...

Garlic lovers, this one’s for you! We’re making rich, buttery garlic confit—slow-cooked cloves in olive oil that melt in your mouth and bring next-level flavor to literally everything. And the best ...

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, ...

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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 ...

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 ...

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.

Confit (pronounced "kon-fee") is the name for a traditional French method of preservation. Typically this is done by cooking vegetables or meats slowly and at a low temperature while completely ...