I’m always on the hunt for cooking hacks, whether that’s shredding rotisserie chicken in a bag for easy weeknight meals or using a rice cooker for more than just rice. Everyday cooking shouldn’t be an arduous, time-consuming task — it should be simple yet fulfilling.
Recently, I’ve been on a garlic kick. It officially feels like spring here in New York City — now that temperatures have skyrocketed into the 80s — and so, naturally, I’ve been making a slew of my seasonal favorites: lemon pasta with smoked sardines, garlic confit, roasted garlic hummus and broccolini smothered in a tangy garlic sauce. Early spring marks peak season for green garlic (or garlic plants), while garlic scapes, the edible green curled shoots that grow from hardneck garlic plants, reach their prime a few months later. I’ve been primarily stocking up on — and eating — whole heads of garlic, which remain a kitchen essential year-round.
