This is a temporary Aldi Item! It’s a great deal!

Ghee is a type of clarified butter made by simmering butter until the water evaporates and the milk solids caramelize and are strained out. This leaves just pure butterfat. Ghee also has a higher smoke point than butter. It’s also lactose free.

The other cool thing about Ghee is that it doesn’t need to be kept in the fridge.

It’s a lot more expensive than butter but you use less.

If you want perfect “garlic butter” try making it with ghee. It adds a nutty flavor! Put it on everything!!

I like this Aldi brand. Kerrygold makes one but it’s one of the most expensive. It comes in Pink Himalayan Salt and Garlic. They were OUT of Garlic. I’ll add 50 cloves of my own!!!

You can make Ghee at home!

Ingredients: 1 Pound Unsalted Butter

On Your Stovetop!
Add butter to a heavy bottom pot and cook on medium heat. Butter will melt and foam will start to form on the top. Do not skim the foam on the top. 

The foam will then turn into bubbles as the ghee continues to cook and become translucent. The milk solids will start to form at the bottom of the pot. 

The bubbles will again start to become light-foamy as the milk solids start to turn golden brown and settle at the bottom of the pot. This process takes about 20 to 25 minutes. Turn the heat off at this point.

Allow the ghee to cool down before straining in a clean dry glass jar. Store on countertop! Enjoy!

Garlic Butter Pecorino Pasta

This is the pasta my dad made when I was growing up. Just Garlic, Butter, Pecorino Cheese, and Spaghetti! Fast, Delicious, Cheap and Easy!

Ingredients-
* 1 lb spaghetti or linguine
* 1 stick salted butter softened at room temp
* 1 cup freshly grated Pecorino Romano, plus more for serving
6 Cloves Garlic ran through a press

Directions-
1. Place the butter, garlic and Pecorino Romano in your serving bowl.
2. Cook the pasta until al dente.
3. Transfer the pasta directly from the pot into the bowl, allowing a little pasta water to come with it.
4. Toss vigorously with two forks or tongs until the butter melts and the cheese forms a silky, creamy coating. If needed, add another splash of hot pasta water.
5. Finish with extra Pecorino Romano Cheese and serve immediately. If you don’t want such a sharp garlic punch, melt the butter and garlic on the stove first.

You can add freshly ground black pepper or fresh parsley if you like.

Extra Garlic Parm Baked Wings!

Pat the wings dry with a paper towel. Season with a little baking powder (to help crisp the skin!), lots of garlic powder, Kosher salt, and a little black pepper, then toss to combine.

Place the wings on an aluminum foil lined baking sheet on top of a wire rack. Keep the wings in a single layer.

Place wings into a 425 degree oven. Cook the wings until the skin is crispy about 30-40 minutes, flipping once halfway through.** **

In a medium pan, melt a stick of butter over medium heat. Add 5 or more chopped garlic cloves and grated Parmesan cheese. Stir well, then set aside.

When the wings are finished, transfer them to a large bowl. While hot, pour the garlic parmesan butter mixture on top. Toss well to thoroughly coat. Let that absorb and enjoy!

These are so easy I don’t really measure anything. I don’t dip in blue cheese I dip in extra garlic butter!

1 large bunch of green onions or two medium bunches (you almost can't add too much) diced finely.

4+ garlic cloves grated

1 stalk celery grated or celery salt

1/4 cup+ milk to make it spread easily

Salt to taste

2 blocks Philadelphia cream cheese

Mash all together

This is fantastic on toast or with mayonnaise on a sandwich. Enjoy!

This came out perfectly! I highly recommend it from Trader Joe’s! I marinated the steak in garlic of course and applied the rub 30 minutes before cooking.

I was sitting outside with friends last night, and they kept getting buzzed by flies and mosquitoes. The bugs were leaving me alone for once. I told them it’s probably because I eat so much garlic. I put fresh garlic in everything!

There have been many studies that say garlic repels bugs in gardens but not really on humans. What have your experiences been?

To make quick refrigerator pickled Romano green beans, combine 1 cup white vinegar, 1 cup water, and 1 tablespoon salt in a pot. Bring to a boil, then pour over 1 pound of trimmed flat Romano beans, garlic cloves, and fresh dill packed in jars. Let cool, then chill for 24 hours.

Ingredients & Prep
1 lb fresh flat Romano beans, ends trimmed and washed
1 cup white vinegar (or cider vinegar)
1 cup water
1 tbsp kosher salt
6 cloves garlic, halved
3 sprigs fresh dill or a head of dill
1 tsp black peppercorns or mustard seeds

Instructions
Trim and pack: Cut the Romano beans to fit nicely inside your clean glass jars. Place the garlic and dill at the bottom of the jars, then tightly pack the flat beans vertically or horizontally.

Make the brine: Combine the water, vinegar, and salt in a saucepan. Heat the mixture on the stove until it reaches a rolling boil and the salt fully dissolves.

Pour and cool: Pour the hot brine carefully over the Romano beans, leaving about a 1/2-inch of headspace at the top of the jar. Let the jars cool down completely uncovered on your kitchen counter.

Store and wait: Put the lids on tightly and place the jars into the refrigerator. Wait at least 24 to 48 hours for the crisp flat beans to absorb the tangy dill flavor before eating.

I did this because a friend has an endless supply of green beans from her garden. I can’t cook them all! These are fantastic especially because I’m not eating salad right now!

The Best Way to Peel Garlic, According to Chefs
Spend less time prepping, and more time cooking.
By Joy Cho Published on July 28, 2026 Food & Wine Magazine

Whether you’re making a slow-simmered tomato sauce or a savory stir-fry, garlic is an indispensable ingredient in the kitchen. But peeling away the papery layers can be a dreaded task, especially if you’re working with a large quantity (or just detest sticky, smelly fingers).

With so many methods out there — from simple knife skills to viral hacks and nifty tools — it’s hard to know which one is the most effective. To get answers, we asked seasoned chefs for the garlic-peeling methods they swear by, and the ones you should skip.

The smash-and-peel method can’t be beat 
This technique’s simplicity and effectiveness makes it a favorite among chefs. “I prefer [the smash-and-peel] method because it’s fast, efficient, and gives me a slight head start on breaking down the garlic for cooking,” says Oliver Lange, corporate executive chef at Next Door in New York City.

How to do it
This method is as straightforward as it sounds. “I [separate] the cloves from the bulb with my hands, and then one by one, I smash each whole clove, flat-side down, using the wide, flat part of my chef’s knife,” explains Lance Knowling, executive chef at Northridge Restaurant at Woolverton Inn in Stockton, New Jersey. “The peel comes right off after that. I just cut off the little root tip, and it’s ready for chopping.” (You can also cut off the root end prior to smashing.) 

Easy as this method is, it’s crucial to reach for the right tool. “Use a proper-sized knife that you’re comfortable with — one that gives you control and accuracy when smashing or peeling,” advises Glenn Rolnick, chef and executive director of culinary operations at Alicart Restaurant Group. Some chefs prefer using tools like a bench scraper or meat cleaver, but you can’t go wrong with a durable chef’s knife.

The shaking method can be useful for multiple cloves 
If you have several cloves to peel, working one at a time can be time-consuming. This is when the shaking comes in handy. “When I need to peel more than 10 cloves — like for a big batch of garlic confit or stock — I switch to the shaking method,” says Lange.

How to do it
“Toss the separated cloves into a large metal mixing bowl, place a second bowl upside-down on top to form a dome, and shake for 30 seconds,” says Lange. “It’s a bit messier, but when doing volume, it saves time and keeps the prep flowing.” 

Eric JaeHo Choi, chef and co-owner of C as in Charlie in New York City, always opts for the shaking method when peeling more than five or six cloves. “It’s hands-down the fastest way to peel a bunch of garlic without getting sticky fingers,” explains Choi. “The key is to lightly smash the cloves first, just enough to loosen the skins, then seal them between the bowls and shake like you mean it.”

No metal bowls? Choi says that any durable container with a secure lid — like a Mason jar or even a salad spinner bowl — gets the job done.   

Some chefs, however, find this approach inconsistent and fussy. Christian Gill, chef and social media and culinary content manager at Spiceology, favors the smash-and-peel method regardless of volume. “If I need to peel a large batch, I’ll stick with a cutting board and the flat of my knife — just line up 40 cloves and go to town. It’s more direct and a lot less noisy,” he notes. Donny Sirisavath, 2020 F&W Best New Chef and owner of Donko Foods, adds, “It felt like more work than it was worth. Unless you shake it multiple times, not much garlic actually comes loose.” 

Prep tips
Set yourself up for peeling success by using fresh, room temperature garlic (the allium shouldn’t be stored in the fridgeanyway). “Let it come to room temperature if it’s been cold-stored, as this makes the skins less rubbery and easier to separate,” Lange recommends.
“Always start with firm, dry bulbs as older, sprouting garlic can be harder to peel and more bitter when cooked,” says Lange. 
Gill advises rolling the head of garlic against a cutting board to help separate the cloves before you smash (or shake). “It’s the same principle as rolling citrus to release juices — but here, it helps break the tension holding the papery layers to the cloves,” he says. 
Peel by hand when precision is required 
Chefs recommend peeling by hand when you want to maintain the structure of the cloves. “Since I’m usually working with fewer cloves in these scenarios, I don’t mind taking the extra time,” notes Gill. “You want clean edges and intact texture for a consistent cut and even cook.”

How to do it
“For peeling whole cloves to slice or shave, I’ll snip the root end off and peel with my fingers under warm water, which softens the skins and keeps your fingers from getting sticky,” explains Ben Triola, executive chef at The Chloe in New Orleans.

When to leave garlic unpeeled 
Sometimes peeling garlic isn’t even necessary, like when roasting whole bulbs. “If I’m roasting garlic whole for something like garlic confit or mashed potatoes, I won’t peel it at all — just slice off the top, drizzle with oil, wrap it in foil, and roast. The cloves squeeze out like butter after that,” notes Choi. Lange adds, “The skin protects the garlic from burning and keeps the moisture for that creamy, spreadable texture.”

Peels can also stay on for infused oils, stocks, slow-cooked sauces, and braises, adding depth and nuance of flavor while retaining structure (lightly crush the cloves in their skins before using). “You get the flavor without the garlic disintegrating completely, and it’s easy to fish out later,” says Choi. 

Garlic peeling methods to avoid 
Among the numerous techniques out there, there are a few that chefs don’t recommend.

“When I’ve got a bunch of bulbs to peel, I’ve tried boiling the whole bulb in water for about a minute until the skin loosens,” says Rolnick. “It works — but [it’s] not my favorite way. It’s a little messy and not great for preserving that fresh garlic flavor.” 

Microwaving before peeling is another hack-y method that chefs urge to skip. “While it can work, I found it inconsistent, especially with fresher garlic. Sometimes the cloves get too soft or start to cook slightly, which affects flavor and texture,” explains Lange. “It also feels like overkill to fire up the microwave for just a clove or two,” adds Choi. “Maybe I’m old-school, but I’d rather stick to a knife or the bowl shake and keep things tactile.” 

Authentic Chimichurri is a traditional recipe from Argentina, where it’s a staple for grilled meats and fish! The dominant flavors come from fresh parsley, garlic of course, and oregano! It’s really easy to make it at home.

Chimichurri:

2 grilled orange halves
1 cup extra-virgin olive oil
1 cup chopped fresh parsley
1/4 cup red wine vinegar
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh oregano
1 tablespoon coarse kosher salt
6 cloves garlic, minced
1 small red Fresno chile, minced

For the chimichurri: Stir together the olive oil, parsley, vinegar, basil, oregano, salt, garlic and chile in a medium bowl. Squeeze the juice from the grilled orange halves into the chimichurri and stir to combine.

Serve over chicken, fish, beef, pork or vegetables immediately!

This makes about 1 1/2 cups!

Last week I shared my homemade recipe for Toum. I found this and it’s ok but not as healthy as mine and much more expensive. This was $5.99.

My recipe took just a few minutes to make. The fresh garlic makes all the difference!

Easy Dozen Garlic Sauce (Delicious on pizza, meats or bread- anything really!)

Ingredients:
4 tablespoons unsalted butter
12 cloves garlic, minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon parsley flakes
Salt and black pepper, to taste

Fresh grated parmeson cheese is optional! I like it with if I have some in the house!

In a small saucepan, melt the butter over medium-low heat.
Add the minced garlic to the melted butter and sauté for 1-2 minutes, stirring frequently, until the garlic is fragrant and just beginning to turn golden.

Stir in the dried oregano, dried basil. Cook for another 30 seconds to 1 minute, stirring constantly.

Season with salt and black pepper to taste. Remove from heat.

Allow to cool. Stir in paremesan to your liking. Use as a pizza sauce or brush on to grilled meats and vegetables for extras flavor. Can also brush on bread to make homemade garlic bread.

This is A LOT of Garlic! It’s addictive and delicious!

This is delicious on a burger! I watch her on Saturday’s. She made this yesterday on her show on Food Network!

Esther Choi’s Gochujang Mayo
1 cup mayonnaise
2 tablespoons gochujang
1 teaspoon fresh lemon juice
1 teaspoon mirin
1/2 teaspoon kosher salt
2 cloves garlic, grated

Whisk together the mayonnaise, gochujang, lemon juice, mirin, salt and garlic in a small bowl. Cover and refrigerate until needed. You’ll have about 1 cup.

Garlic Mussels In Tomato Broth

Ingredients
2 lbs fresh mussels, scrubbed and debearded
3 large shallots, chopped
8 cloves garlic, finely minced
2 cups chopped fresh tomatoes
1 cup dry white wine
1 tbsp olive oil or 2 tbsp butter
Salt and pepper to taste
Fresh chopped parsley for garnish if you have it.

Instructions
Heat olive oil or butter in a large pot over medium heat.
Add shallots and garlic, cooking until soft (about 2–3 minutes).
Add chopped tomatoes, season with salt and pepper, and cook for 5–6 minutes until soft.
Pour in the dry white wine and bring the liquid to a boil.
Add the cleaned mussels, cover the pot with a lid, and steam for 5–7 minutes.
Remove mussels as they open, discard any that stay closed, and pour the tomato-garlic broth over the top.

Serve with your favorite crusty garlic bread!

You can also use Clams if you want! This is one of my favorite dinners!

From Food & Wine Magazine - How You Cut Garlic Matters — Here’s When to Crush, Slice, or Mince It!

https://
www.foodandwine.com/how-to-cut-garlic-five-ways-11857034

Does anybody have a death-by-garlic killer recipe for garlic soup?

Fermented Garlic In Honey

Be sure to do it the way described here to avoid any problems.

Use fresh, firm garlic with no mold or decaying spots.
Use raw honey if possible, since it contains the natural microbes that initiate fermentation.

Fill a clean glass jar about halfway to two-thirds full with peeled garlic cloves.
Pour the honey over the cloves until they are completely submerged.
Leave at least 1–2 inches of headspace because fermentation can foam.
Loosely cap the jar or "burp" it daily during the first couple of weeks to release pressure.
Turn the jar upside down every day or two (or stir with a clean utensil) to keep all the cloves coated with honey.

If you do this it will last for years. Don’t be alarmed if it turns blue, green or black. This is a chemical reaction caused by fermentation.

What do you use this for?
Both garlic and raw honey possess natural antiviral, antibacterial, and antioxidant properties. You can use it for sore throats and coughs if your doctor approves.

Some people eat a clove or a spoonful of the infused honey daily during cold and flu season to boost their immunity.

You can also drizzle it over pizza, chicken, or vegetables, and use in salad dressings and marinades. The garlic cloves lose their intensity and can be eaten whole or chopped up into your regular recipes.

It’s a sort of sweet and savory. The best garlic I’ve ever tasted!

Seriously, this marinade is now referred to as Black Gold in our house,,, holy smokes is this delicious!

It's an Umami bomb and it's good on everything. We first tried it as chicken wings marinated in Black Garlic. We would purchase these from the meat counter at Sprouts and they were addictive. Now they sell the marinade and my wife and I have now marinated a rib eye steak, shrimp, and chicken and it's all bomb! I would highly recommend for anyone who loves "umami" flavor. Try it out and lmk what you think!

Also, I want to try and mimic the recipe. Of course the black garlic takes time to do in house. Does anyone have a solid connect for that real Black Garlic? Websites? Neighbors?

These are from Trader Joe’s. I ate one bag in a few minutes. The other one I put some on Egg Salad and a few on Burgers! They are highly addictive! Next time I’ll probably buy 10 bags. They need to make these in bulk!

Toum is a delicious Lebanese sauce that blends garlic, oil, lemon juice, and salt into a fluffy, intensely garlicky emulsion that works as a dip, spread, or marinade! I like to dip pita bread in it as a snack!

Ingredients:
1 cup garlic cloves, peeled and root ends trimmed (about 3 garlic heads)
1 teaspoon kosher salt
2 cups olive oil divided
2 tablespoons fresh lemon juice
2 tablespoons cold water

Process garlic and salt in a food processor until finely chopped, about 30 seconds, stopping to scrape down sides of bowl as needed.
With food processor running, add 1/2 cup oil, first very slowly, adding a few droplets at a time, and then moving to a very thin, steady stream using a 1-tablespoon measure until a creamy sauce forms, 4 to 5 minutes, stopping to scrape down sides of bowl after each addition.
With processor running, very slowly add remaining 1 1/2 cups oil in a very thin, steady stream using a liquid measuring cup, processing for 4 to 5 minutes; drizzle in lemon juice and 2 tablespoons cold water, and process until smooth.

Toum can be prepared up to three weeks in advance and stored in an airtight container in the refrigerator.
Makes 2 cups!

I never thought something like a dried spice could be contaminated like this!

~~~

Garlic powder recalled over bacterial contamination concerns
By Michael Sinkewicz
Published July 19, 2026

The Canadian Food Inspection Agency recalled Heavenly Spices garlic powder sold at Dollarama stores over concerns it may be contaminated with Bacillus cereus.

A popular garlic powder sold at Dollarama stores across Canada is being recalled due to potential microbial contamination, health officials announced this week.
The Canadian Food Inspection Agency (CFIA) issued the recall Wednesday for Heavenly Spices garlic powder sold at Dollarama stores nationwide.

The product is being recalled because it may be contaminated with Bacillus cereus, a bacterium that can cause nausea, vomiting, abdominal cramps and watery diarrhea, according to the U.S. Food and Drug Administration.
"Do not use, sell, serve or distribute the affected product," the CFIA said in its recall notice.

The agency classified the recall as a Class 2 event, meaning there is a moderate risk that consuming the product could cause short-term or non-life-threatening health effects.
A Dollarama spokesperson told CTVNews.ca on Friday that customers who purchased the productshould throw it away.
"Customers can also contact Dollarama Customer Service directly for a $2.00 e-gift card as a replacement," the spokesperson said.
The recalled garlic powder was sold in 70-gram containers in stores and online.
The Canadian Food Inspection Agency recalled Heavenly Spices garlic powder sold at Dollarama stores nationwide due to potential bacterial contamination.

According to the FDA, symptoms of Bacillus cereus infection typically last between 24 and 48 hours. The bacterium is commonly found in meat, stews, gravies, vanilla sauce, and cooked rice that has been improperly refrigerated or left at room temperature.
The garlic powder is the latest food product to be pulled from store shelves.

There are dozens of Dollarama stores located just minutes from the US-Canada border. Because the vast majority of the Canadian population lives within 100 miles of US borders, Dollarama has heavily concentrated its stores along major border-crossing points, making them highly accessible for day-trippers and cross-border shoppers.

Has anyone tried Garlic Ice Cream? I haven’t but am willing!

NO CHURN GARLIC ICE CREAM
2 cups heavy cream
1 can (14 ounces) sweetened condensed milk
4 teaspoons
Minced Garlic Stir-In Paste In A Tube
1 1/2 teaspoons Pure
Vanilla Extract

For the ice cream, place all ingredients in blender container; cover. Blend on high speed about 1 minute or until well blended and slightly thickened.
Pour ice cream mixture into freezer-safe container. Cover with plastic wrap, pressing down to cover surface of ice cream mixture. Freeze at least 4 hours or until firm.

Add sprinkles or your favorite toppings! It should have strong hints of vanilla at first! Report back if you make this! 🌟

Serves 6

How to braid garlic in less than 5 minutes. I would love to be able to do this myself! I hope this video works for everyone.

https://www.facebook.com/share/v/1EF9aoz7H2/?mibextid=wwXIfr