Unlike supermarket garlic bulbs, with the wild stuff it’s the leaves you’re after – they have a delicate garlicky flavour. This three-ingredient flavoured butter is your spring MVP. Slice the butter ...

(Unsplash) Preheat the oven. Simultaneously, put butter in a bowl and add finely chopped green garlic bulbs and the stalks, red chilli flakes, salt and crushed black peppercorns to it. Then ...

Black garlic is aged raw garlic that turns black due to what's called the Maillard reaction. This is a chemical process between amino acids and reducing sugars. Regular, white garlic turns ...

Black garlic is softer and more delicate than white garlic bulbs. Black garlic tastes comparable to balsamic vinegar with a hint of roasted garlic. The curing process, which ages the garlic, changes ...

Ontario’s coveted spring gobbler season gets underway April 25th and turkey enthusiasts everywhere are amped-up with excitement. Turkey hunters wanting to partake in the province’s spring wild turkey ...

Scatter over the rest of basil. Make 30 small, deep incisions all over the lamb. Halve the garlic bulbs, so the cloves fall away at the top and remain attached at bottom. Peel and slice the tops ...

Cut 6 slices like this. In a bowl take garlic paste, salt, pepper, herbs and lemon juice mix well together and add paneer cubes to it. Keep aside for 5 minutes and later grill it.

Garlic bulbs, like tulips, are planted before the first hard frost in the fall. With the coming of spring, shoots emerge from the ground while the tasty pungent bulb develops beneath the soil until it ...

Garlic is a safe and healthy addition to most diets. Garlic's association with sensuality and vitality stretches back millennia. Ancient Egyptians used garlic in fertility rituals, while Roman ...

Wild garlic shoots can be used much like chives when they first poke out of the ground, before nearly everything else in the spring. The bulbs can be used like normal garlic and their seed heads are ...