Dear Heloise: This may be a hint that many are aware of already, but it is new to me: freezing entire bulbs of garlic. I never realized how much easier it makes the garlic to peel, because the skin ...

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Fill a large pot with cold water, salt the water generously: About 1–2 teaspoons of kosher salt per quart (liter) of water.

We'd argue that most people would feel lost without some healthy garlic in their kitchens. So many recipes from cuisines worldwide begin by sautéing garlic in oil, and just the scent is enough to make ...

Frozen herbs can conjure up the delights of warm weather even in the depths of winter. Here’s how to get started. By Margaret Roach Parsley — the herb I use most, week in and out — is almost never on ...