This almost no-knead focaccia from developer Helen Goh uses confit garlic oil for deep flavor and an overnight rise for an ...

We've added sautéed mushrooms to the classic—and very simple—spaghetti with garlic and oil, but the dish can still be made in no time at all. Regular white mushrooms are excellent here; portobellos or ...

Sometimes you see broccoli rabe cut into little pieces, but I like to serve the whole stems with the leaves attached. Broccoli rabe is a vegetable I like al dente. By that I don't mean really crunchy, ...

Confiting is a French method for covering foods in fat and cooking them at low heat until tender and richly flavored. In most cases—as in duck confit—the fat is rendered from the meat, but with garlic ...