How do you preserve garlic like the jars of whole and minced garlic found at the local grocery store? • Do you dehydrate it and store it with silica gel? • Do you peel it and store it in the freezer? • Do you pickle it in vinegar...

I go through tons of garlic when cooking for my family and I heard of a neat trick of storing chopped garlic (in my case I grate it using my micro-plane grater) in a jar drowned in olive oil and kept in the fridge. I found this...

Garlic-Braised Spareribs with Preserved Black Beans

I have found a local grower of German Red hardneck garlic and ordered a few pounds. I have been trying my hand and making various preserves and at lactofermentation (i.e. making my own sauerkraut). I bought enough garlic that I...

Pork is slathered with a sweet, hot Moroccan sauce and roasted with root vegetables.

An elegant take on dorm cooking: only a toaster oven required!

A quick stew of vegetables, Moroccan spices, and chickpeas.

A light fish stew with clams.

This dish is all about the artichokes, but it’s made even tastier by adding ricotta salata cheese.

Your pantry is bare unless these 10 items sit on its shelves. They’ve achieved post-food-fad status.

This week’s mission: ritzy granola and crunchy focaccia sticks.

This week’s mission: A subtler take on a corn chip favorite, and a terrific “natural” fruit drink.

Or a grain of barley, or couscous, or anything whole and wholesome.

Clean Food author Terry Walters weighs in.

Pick a peck of pickled peppers.