Garlic is such a staple in our kitchens that we sometimes take it for granted. In spring, however, with the Hollywood farmers' market full of young, green garlic at every turn, we pause to acknowledge...
This recipe is a classic example of us cooking by feel. We had some goat cheese leftover from an appetizer (which we wrote about last week) and found fresh, green garlic at the farmer's market. So we ...
Doesn't exactly look like typical garlic, does it? In this Sunday's New York Times Magazine, chef Daniel Patterson talks about his love of young, green garlic — something we saw at the Green Flea ...
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