In the Market’s kitchen, we make this in mass quantities and use it for all kinds of things. The gentle cooking method produces garlic cloves that are meltingly soft and delicate in flavor, making them easy to blend into mashed potatoes, mayonnaise, salad dressings, or even spread onto sandwiches. The poaching oil becomes infused with garlic flavor; use it in place of olive oil in any savory recipe. (Brushed onto baguette slices, it makes incredible crostini, too.)
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Turn humble onions into this thrifty yet luxe pasta dinner.
Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.
The silky French vanilla sauce that goes with everything.
Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.
An extra-silky filling (no water bath needed!) and a smooth sour cream topping make this the ultimate cheesecake.
This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.
Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.