Let’s talk about garlic. Not just a clove or two – but the real star of the show. If you’ve been around my kitchen (or my blog) for more than a hot second, you know garlic is one of my non-negotiables. I use it in nearly everything: soups, sauces, roasts, dressings, even a few unexpected places (hello, homemade garlic bread)!
Why Cooking with Garlic Is Always a Good Idea
Garlic does something magical. It’s sharp when raw, mellow and nutty when roasted, and completely comforting when sautéed in a little olive oil. It’s the flavor foundation for so many dishes across cuisines – from Italian and Spanish to Asian and Middle Eastern cooking.
If you’re ever wondering, “What does this dish need?” The answer is probably garlic. 💁🏻♀️
Garlic Basics for Home Cooks
Here’s how I keep garlic front and center in my kitchen:
🧄 Fresh Garlic Cloves
Fresh is best. Always. You can buy whole heads (or bulbs) of garlic and break them into cloves. Just a gentle smash with the side of your knife makes the peeling so much easier. I keep a bowl of garlic on my counter at all times – right next to the lemons, of course.
💡 TIP: If your garlic clove has that little green sprout in the middle, just slice it out. It can be bitter, especially when raw.
🧄 Minced, Crushed, Sliced… What’s the Difference?
- Minced garlic = bold flavor that blends easily into sauces or marinades.
- Sliced garlic = more mellow and visible in the dish (great in stir fries or pasta).
- Crushed garlic = intense and rustic, perfect in stews and roasts.
- Roasted garlic = creamy, nutty, and mild. Spread it on toast or mash into potatoes and thank me later.
Fresh Garlic vs Garlic Powder (Yes, There’s a Time and Place)
I’ll admit it – there’s a jar of garlic powder in my spice drawer. It’s great for seasoning dry rubs, soups, or adding a hit of garlic flavor when you’re out of fresh cloves (it happens!). But nothing beats the aroma of fresh garlic hitting a hot pan. It’s instant magic.
If you’re using garlic powder, start small – it’s potent. I usually do about ¼ to ½ teaspoon per clove of fresh garlic in a recipe.
My Favorite Recipes That Celebrate Garlic
If you want to practice your garlic game, here are a few of my most garlic-forward favorites:
- My Homemade Tomato Sauce – garlic is the first thing in the pan and the last thing you taste.
- Seafood Stuffing over Cod – garlic brings the whole ocean to life.
- Classic Minestrone Soup – sautéed garlic adds depth to the broth.
- Lasagna with Meatballs and Sausage – need I say more?
- Garlic Shrimp & Grits – YES. This one’s for my fellow garlic lovers.
- Garlic-Lovers Escarole and Bean Soup – Easy and SO satisfying!
How to Avoid Burning Garlic (Because We’ve All Done It)
Quick PSA: garlic burns FAST. When sautéing, always add it after your onions or other aromatics have started to soften. If it turns dark brown and smells bitter, it’s time to start over. No shame – we’ve all been there.
Let’s Wrap This Up Like a Garlic Knot
So, whether you’re throwing whole cloves into a roast chicken, whipping up a quick garlic butter for your bread, or adding just a pinch of garlic powder to your spice mix, garlic is one of those ingredients that can transform your food. It’s inexpensive, versatile, and deeply flavorful – truly the kitchen MVP.
What’s your favorite way to cook with garlic? Drop it in the comments (bonus points if it involves butter). 🧄❤️
