Garlic is briefly cooked in hot oil to bring out its aroma and temper its heat for this Rajasthani chutney. The bold condiment is served alongside rice or on breads like paratha and roti. See the recipe for Lahsun ki Chutney »
Creamy emulsified olive oil and egg yolks provide mellow balance for pungent garlic paste in this Provençal sauce, a traditional complement to crudités, poached vegetables, and fish stews.
Chiles Anchos en Escabeche
Smoky, dried chiles and sautéed garlic star in this dish, an aromatic pickle to pair with roast pork, adapted from a recipe in Diana Kennedy’s The Art of Mexican Cooking (Bantam Books, 1989). See the recipe for Chiles Anchos en Escabeche »