Joanna Blythman go easy on the garlic
Jul 29, 2021
2 minutes
I like garlic, I really do, but I think this country needs some education in how to use it. We have a tendency to overdo this aromatic bulb. Whether it’s garlic bread, hummus, aïoli, or guacamole, too often we’re served overpowering, mouth-mugging renditions.
I have never encountered such belligerently garlicky dishes in any of the countries we associate with garlic production. The French classic, poulet aux
You’re reading a preview, subscribe to read more.
Start your free 30 days