Green Beans and Carrots in Charmoula Sauce

Charmoula is a North African pesto of sorts, usually made from garlic, cumin, fresh herbs, oil, and lemon juice. Here, paprika adds a warm note to the mix. This vibrant side dish tastes great hot, warm, or at room temperature. 

• 2 large cloves garlic, peeled
• 2 oz. fresh cilantro (about 2 cups)
• 1 oz. fresh flat-leaf parsley (about 1 cup)
• 6 Tbs. extra-virgin olive oil
• 3 Tbs. fresh lemon juice
• 1/2 tsp. sweet or hot paprika
• 1/2 tsp. cumin seeds, toasted and ground
• Sea salt
• 2 lb. slender green beans, trimmed
• 1 lb. carrots, peeled and cut into thin 4-inch-long sticks
   
• Freshly ground black pepper

Chop the garlic in a food processor. Add the cilantro and parsley and pulse until coarsely chopped. Add the olive oil, lemon juice, paprika, ground cumin, and 3/4 tsp. salt. Pulse until the sauce has the consistency of rough pesto. Season to taste with salt.

In a large pot fitted with a steamer insert, bring an inch of water to a boil over high heat. Steam the green beans, covered, until just tender, 4 to 7 minutes. Pull the steamer basket from the pot, shake to remove excess water, and transfer the beans to a large serving bowl; cover to keep warm. Add the carrots to the basket and steam, covered, until tender, 4 to 6 minutes. Transfer them to the bowl with the beans.

Toss the vegetables with about three-quarters of the charmoula sauce. Season to taste with more sauce, salt, and pepper.

Creamy Garlic Mashed Potatoes

It might seem like this recipe calls for a lot of garlic and very few potatoes, but boiling and mashing them together with butter and cream delivers just the right amount of mellow garlic flavor.

• 5 oz. garlic cloves (25 to 30 large cloves), blanched and peeled
• 3 medium Yukon Gold potatoes (about 1-1/4 lb.), peeled and halved
• One-half dried or 1 fresh bay leaf
• Kosher salt
• 1/4 cup light cream or whole milk
• 4 Tbs. unsalted butter, at room temperature
• Freshly ground black pepper

Tip:

For the easiest way to peel garlic, check out our test kitchen secrets.

Cut the garlic cloves in half lengthwise and remove the germs. Put the potatoes and garlic in a 3-quart saucepan. Add the bay leaf, 1 tsp. salt, and enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Reduce the heat to medium low, partially cover the pot, and simmer until the potatoes are very tender when pierced with a fork but not falling apart, about 20 minutes.

Drain in a colander; discard the bay leaf. Add the light cream (or milk) and butter to the warm pan. Pass the potatoes and garlic through a ricer or the finest disk of a food mill directly into the pan. Set the pan over low heat and stir until combined and heated through. Season to taste with salt and pepper.

Serve immediately or keep warm for up to 1 hour in a heatproof bowl covered tightly with foil and set over a saucepan of barely simmering water.

Kale with Garlic and Lemon

These tender, garlicky greens can feed a crowd, which makes them great for Thanksgiving. Their flavor also pairs well with rich wintertime braises. 

• Kosher salt
• 4 lb. Tuscan kale or 2 lb. regular kale, stemmed, leaves cut into 1-inch strips
• 3 Tbs. extra-virgin olive oil
• 10 large cloves garlic, thinly sliced
• 1 Tbs. fresh lemon juice
• Freshly ground black pepper

Bring an 8-quart pot of well-salted water to a boil over high heat. Working in batches, boil the kale just until tender, about 3 minutes. Drain well.

Put the oil and garlic in the pot. Cook over medium-low heat, stirring occasionally, until beginning to turn golden, about 6 minutes. Raise the heat to medium high, add the kale and 1/2 tsp. salt and cook, stirring, until tender, 3 to 4 minutes (5 to 6 minutes if refrigerated). Sprinkle with the lemon juice. Season to taste with salt and pepper.

Garlic Roasted Shrimp Cocktail

Roasting the shrimp with garlic gives them a punch that's great with my spicy cocktail sauce.

• 1-1/2 lb. jumbo shrimp (16-20 count), shells peeled, tails left on
• 2 cloves garlic, finely chopped (about 1 tablespoon)
• 2 Tbs. extra-virgin olive oil
• 1/2 tsp. kosher salt
• 1/4 tsp. cracked black pepper
• Cocktail Sauce 

Heat the oven to 450°F. Remove the vein from the shrimp, if necessary. In a large bowl, toss the shrimp with the garlic, olive oil, salt, and pepper. Spread the shrimp on a heavy-duty rimmed baking sheet in a single layer. Roast for 3 min., turn the shrimp over with tongs, and continue roasting until the shrimp are opaque and firm, another 2 to 4 min. Transfer the shrimp to a shallow dish, cover partially, and refrigerate. When the shrimp are thoroughly chilled (after about 2 hours), serve them with cocktail sauce.

Garlicky White Beans

• 5 cloves garlic, whole
• 3 fresh bay leaves
• 10 black peppercorns
• 1 large sprig fresh rosemary
• 1 lb. dried white navy beans, rinsed
• 1 tsp. kosher salt
• Water
• 1/4 cup fruity-peppery extra-virgin olive oil
• 3 cloves garlic, smashed

Tie the whole garlic cloves, bay leaves, peppercorns, and rosemary in cheesecloth and put them in a large pot along with the beans and salt. Cover by 4 inches with water and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until tender, 2 to 2-1/2 hours. (The beans should be very slightly soupy, so add a bit of water during cooking if they become too dry; if they seem too liquidy, drain off some of the liquid.)

Meanwhile, gently heat the 1/4 cup olive oil with the smashed garlic cloves until the garlic becomes fragrant. Remove from the heat and leave to infuse. When the beans are done, remove the cheesecloth seasoning bag. Before serving, take the smashed garlic from the olive oil and discard, stir the olive oil into the beans, and adjust the seasonings as needed. (The beans can be made a day ahead and reheated.)

Spaghetti with Garlic & Spinach

Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite.

• Kosher salt
• 1/2 cup extra-virgin olive oil
• 6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
• 10 oz. baby spinach (10 loosely packed cups)
• Freshly ground black pepper
• 1 lb. dried spaghetti
• 1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil.

Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 to 3 minutes more. Remove from the heat.

Meanwhile, cook the spaghetti in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 to 2 minutes, tossing and stirring to combine and blend the flavors. If the pasta isn’t tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the cheese. Season to taste with salt and pepper and serve immediately.

Grilled Garlic Bread

• Eight 3/4- to 1-inch-thick slices crusty, artisan-style bread, like ciabatta
• 1/4 cup extra-virgin olive oil for brushing
• 1 to 2 large cloves garlic, peeled and halved
• Sea salt or kosher salt

Prepare a medium-low charcoal or gas grill fire. Brush both sides of the bread with the oil and grill, covered, turning once, until golden and marked on both sides, 1 to 3 min. per side. Off the heat but while the bread is still hot, lightly rub one side of each bread slice with the cut sides of the garlic—heat and friction from the bread will cause the garlic to “melt” into the bread. Sprinkle with salt and serve.

Lemon-Garlic Oil with Herbs

If you have any leftovers, this dipping oil is equally good drizzled over sliced tomatoes, grilled summer squash, or just about any grilled meat or fish.

• 2 small lemons
• 3/4 cup extra-virgin olive oil
• 1-1/2 Tbs. minced garlic
• Two 3- to 4-inch sprigs fresh rosemary
• 3 Tbs. finely chopped fresh flat-leaf parsley

With a vegetable peeler, peel the zest from the lemons in strips. Remove any white pith from the strips of zest, if necessary.

In a small saucepan heat the lemon zest, oil, garlic, and rosemary over low heat until the oil just begins to bubble, 3 to 5 minutes. The garlic should not brown, or it will taste bitter. Transfer the mixture to a small heatproof bowl and let cool to room temperature. Remove the zest and rosemary sprigs with a fork or tongs. Stir in the parsley.

Cardoons with Garlic Butter and Parmesan

These tender, juicy garlic-infused cardoons pair deliciously with everything from an elegant leg of lamb to pan-seared pork chops or chicken for a weeknight meal.

• Kosher salt
• 1 medium bunch cardoons (about 1-1/2 lb.)  
• 2 Tbs. unsalted butter
• 2 medium cloves garlic, smashed and peeled  
• Pinch crushed red pepper flakes 
• 3 Tbs. finely grated Parmigiano-Reggiano 
• Freshly ground black pepper 

Bring a large pot of well-salted water to a boil over high heat.

Meanwhile, prepare the cardoons: Cut the base off the bunch to separate it into stalks, and discard any tough outer stalks or narrow leafy stalks from the center. With a paring knife, shave the stringy outer layer off each stalk. Cut the trimmed stalks crosswise into 1-inch pieces. 

Cook the cardoons in the boiling water until tender, about 12 minutes. Drain well. (The cardoons can be prepared to this point up to 4 hours ahead.) 

In a 10-inch skillet, melt the butter over medium-low heat. Add the garlic and cook over medium heat, pressing the cloves with a fork, until just beginning to color, about 2 minutes. Remove the garlic with the fork and discard. 

Add the pepper flakes to the butter, wait about 15 seconds, and then add the cardoons. Cook, tossing, until heated through, about 1 minute. Toss with the Parmigiano, season to taste with salt and pepper, and serve. 

Garlic-Butter Croutons

Scatter these buttery croutons over a classic Caesar salad  or onto a creamy soup for a dash of crunch.

• 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
• 3 oz. (6 Tbs.) unsalted butter
• 2 large cloves garlic, smashed and peeled
• Kosher salt

Position a rack in the center of the oven and heat the oven to 350°F.


Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. Remove from the heat and discard the garlic. Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)

Braised Lamb Shanks with Garlic & Vermouth (Souris aux Aulx)

The inspiration for my recipe comes from Richard Olney’s Simple French Food, where the shanks and garlic are cooked with nothing more than a bit of water. I’ve updated Olney’s version by adding dry white vermouth and a few bay leaves to give the braising liquid an elusive, herbaceous flavor that permeates the meat and intensifies the dish.
Lamb throws off a considerable amount of fat as it cooks, so be sure to take the time to thoroughly skim the sauce before serving. Better yet, braise the shanks a day or two before you plan to serve them (see Make-Ahead Tips, below).

• 6 lamb shanks (3/4 to 1 lb. each)
• Kosher salt and freshly ground black pepper
• 2 Tbs. extra-virgin olive oil
• 1 cup dry white vermouth, preferably Vya or Noilly Pratt
• 2 bay leaves
• 2 heads garlic, separated into cloves (unpeeled)
• 2 tsp. fresh lemon juice; more as needed
• 1/4 cup chopped fresh herbs, preferably a mix of mint and parsley (chervil and chives are also good)

Tip:

After the long braise, the garlic cloves are tender enough to push through a sieve, creating a flavorful purée that thickens the pan sauce. Don’t forget to scrape the pulp clinging to the bottom of the strainer.

Position a rack in the lower third of the oven and heat the oven to 325°F. If necessary, trim any excess fat from the lamb shanks, but don’t trim away the thin membrane that holds the meat to the bone. Season the shanks all over with salt and pepper.

Heat the oil over medium heat in a large Dutch oven or other heavy braising pot large enough to accommodate the lamb shanks in a snug single layer. When the oil is shimmering, add half the shanks and brown them on all sides, 12 to 15 min. total. Set the browned shanks on a platter. Repeat with the remaining shanks. When all the shanks are browned, pour off and discard the fat from the pan.

Set the pan over medium-high heat and add the vermouth. As it boils, stir with a wooden spoon to dissolve any drippings. Return the shanks to the pan, arranging them as best you can so they fit snugly. Tuck the bay leaves in between the shanks and scatter the garlic over them. Cover and braise in the oven, turning the shanks every 45 min., until fork-tender, 1-1/2 to 2 hours.

Transfer the shanks to a platter and cover with foil to keep warm. Tilt the braising pot to pool the juices at one end and skim off and discard any surface fat. Pour what remains in the pot into a medium-mesh sieve set over a bowl. Discard the bay leaves. With a rubber spatula, scrape over and press down on the garlic cloves so the pulp goes through but not the skins; be sure to scrape the pulp clinging to the bottom of the strainer into the sauce. Whisk in the lemon juice. Taste and add salt, pepper, and more lemon juice if needed. To serve, pour the sauce over the shanks and shower them with the chopped herbs and a little freshly ground pepper.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.

Quick Marinara with Toasted Garlic and Rosemary

There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.

• Two 28-oz. cans plum tomatoes with their juices (6 cups) (preferably San Marzano)
• 3 Tbs. olive oil
• 3 medium cloves garlic, chopped
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar (optional)

Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.

Vietnamese-Style Beef with Garlic, Black Pepper, and Lime

Steamed jasmine rice is a good accompaniment to this sweet-savory dish, but you can also serve it with lettuce leaves for wrapping or on a bed of watercress.

• 2 Tbs. soy sauce
• 2 Tbs. fresh lime juice
• 1 1/2 Tbs. light brown sugar
• 1 Tbs. fish sauce
• 5 cloves garlic, minced
• 3 Tbs. peanut or canola oil
• Kosher salt and freshly ground black pepper
• 1 1/2 lb. beef tri-tip steak or tenderloin,cut into 3/4-inch pieces
• 1 medium yellow onion, sliced into 1/4-inch-thick wedges
• 3 Tbs. chopped salted peanuts, preferably toasted
• 2 scallions, both green and white parts, thinly sliced 5 cloves garlic, minced

In a small bowl, combine the soy sauce, lime juice, sugar, and fish sauce; stir until the sugar dissolves. In another small bowl, stir the garlic, 1-1/2 tsp. of the oil, and 1-1/2 tsp. pepper.


Season the beef with salt and pepper. In a 12-inch nonstick skillet, heat 1-1/2 tsp.of the oil over medium-high heat until shimmering hot. Swirl to coat the skillet. Add half of the beef in a single layer and cook, without stirring, until well browned, 1 to 2 minutes. Using tongs, turn the pieces over and brown on the other side, 1 to 2 minutes more. Transfer to a medium bowl. Add 1-1/2 tsp. oil to the skillet and repeat with the remaining beef, adding it to the bowl with the first batch when done.


Put the remaining 1-1/2 Tbs. oil in the skillet and heat until shimmering hot. Add the onion and cook, stirring frequently, until it begins to soften, 2 to 3 minutes. Add the garlic mixture and cook, stirring constantly, until fragrant, about 30 seconds. Return the beef and any accumulated juices to the pan and stir to combine. Add the soy sauce mixture and cook, stirring constantly, until the beef and onions are coated and the sauce thickens slightly, 2 to 3 minutes. Serve sprinkled with the peanuts and scallions.

Quick Marinara with Toasted Garlic and Rosemary

There’s no need to open a jar of sauce when you can whisk this homemade creation together in the time it takes to cook a pot of pasta. This is a large batch, so use the extra as a base for stews, pizzas, and sautés. It will also keep in the freezer for at least three months.

• Two 28-oz. cans plum tomatoes with their juices (6 cups) (preferably San Marzano)
• 3 Tbs. olive oil
• 3 medium cloves garlic, chopped
• 1 tsp. chopped fresh rosemary
• 1/4 tsp. crushed red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 tsp. granulated sugar (optional)

Strain off and discard 1/2 cup of the tomatoes’ juices (this will give the sauce a thicker consistency).Heat the oil and garlic in a 4-quart saucepan over medium heat until the garlic sizzles steadily and turns golden brown in places, about 3 minutes. Add the rosemary and red pepper flakes; reduce the heat to medium low, and cook, stirring, for 30 seconds. Add the tomatoes and their remaining juices, 1 tsp. salt, and 1/2 tsp. pepper, and bring to a boil. Reduce to a gentle simmer, cover with the lid ajar, and cook for 15 minutes, stirring occasionally, so the flavors meld and the sauce reduces slightly. Using an immersion blender or working in batches in a regular blender, purée the sauce. Taste the sauce and season with more salt, pepper, or red pepper flakes if needed. If too acidic, add the sugar. Serve immediately or let cool to room temperature and refrigerate for up to one week, or freeze in zip-top bags or airtight containers.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.

Spaghetti with Garlic & Spinach

Quickly cooking the garlic over low heat draws out some of its pungency, leaving behind lots of garlicky taste without the bite.

• Kosher salt
• 1/2 cup extra-virgin olive oil
• 6 to 8 large cloves garlic (1-1/2 oz.), halved lengthwise, peeled, germs (the sprout in the center of the clove) removed, and thinly sliced
• 10 oz. baby spinach (10 loosely packed cups)
• Freshly ground black pepper
• 1 lb. dried spaghetti
• 1 cup (about 2 oz.) freshly grated Parmigiano-Reggiano

Bring a large pot of well-salted water to a boil.

Combine the oil and garlic in a 12-inch skillet over medium-low heat. Cook, stirring often, until the garlic becomes fragrant and is just beginning to turn golden, 4 to 6 minutes. Add the spinach, 1/2 tsp. salt, and 1/4 tsp. pepper and cook, tossing gently with tongs, until the spinach begins to wilt, 2 to 3 minutes more. Remove from the heat.

Meanwhile, cook the spaghetti in the boiling salted water, stirring occasionally, until it’s just tender to the tooth (see the package for cooking time). Reserve 1 cup of the cooking water and drain the pasta.

Return the skillet to medium heat. Add the drained pasta and 1/2 cup of the reserved cooking water. Cook for 1 to 2 minutes, tossing and stirring to combine and blend the flavors. If the pasta isn’t tender or seems dry, add the remainder of the cooking water and continue to cook and stir until done. Toss with the cheese. Season to taste with salt and pepper and serve immediately.

Garden Lettuces with Garlic Chapons

Chapons are large, rustic croutons that are made from the crust of bread rather than the crumb and then rubbed with garlic. They add a nice hint of garlic to a simple tossed green salad.

• 3/4 lb. crusty, country-style bread (I like an Italian bâtard or levain)
• 6 Tbs. extra-virgin olive oil; more for brushing on the bread
• Kosher salt
• 1 clove garlic, peeled and halved
• 2 medium shallots, minced (about 1/4 cup)
• 3 Tbs. sherry vinegar or red-wine vinegar
• 6 large handfuls mixed baby lettuce (about 1/2 lb.), washed and spun dry
• Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 400°F.

Using a serrated knife, carve the crust off the bread into rustic, curved slabs that are about 1/4 inch thick. Save the rest of the bread for another use (such as making breadcrumbs). Brush the crusts on both sides with olive oil and season lightly with salt. Put the crusts on a baking sheet and bake until crisp and golden brown, 6 to 8 minutes. When cool enough to handle, rub the crusts lightly with the cut sides of the garlic clove. Snap the crusts into bite-size pieces. Discard the garlic.

In a small bowl, combine the shallots and vinegar with a pinch of salt and let sit for at least 10 minutes and up to 2 hours.

When ready to serve, put the chapons and lettuce in a large mixing bowl and season with a generous pinch of salt and a few grinds of pepper. Drizzle the lettuce with the 6 Tbs. olive oil. Scoop the shallots out of the vinegar and sprinkle them on the lettuce. Gently toss the salad, making sure that all of the lettuce is evenly dressed. Taste and adjust the seasoning with more olive oil, the remaining vinegar in the bowl (or more if necessary), salt, and pepper. Serve immediately on a chilled platter or individual plates, with the chapons tucked in among the lettuces.

Grilled Garlic Bread

• Eight 3/4- to 1-inch-thick slices crusty, artisan-style bread, like ciabatta
• 1/4 cup extra-virgin olive oil for brushing
• 1 to 2 large cloves garlic, peeled and halved
• Sea salt or kosher salt

Prepare a medium-low charcoal or gas grill fire. Brush both sides of the bread with the oil and grill, covered, turning once, until golden and marked on both sides, 1 to 3 min. per side. Off the heat but while the bread is still hot, lightly rub one side of each bread slice with the cut sides of the garlic—heat and friction from the bread will cause the garlic to “melt” into the bread. Sprinkle with salt and serve.

Garlic-Butter Croutons

Scatter these buttery croutons over a classic Caesar salad  or onto a creamy soup for a dash of crunch.

• 4 large slices white sandwich bread, cut into 3/4- to 1-inch pieces (about 4 cups)
• 3 oz. (6 Tbs.) unsalted butter
• 2 large cloves garlic, smashed and peeled
• Kosher salt

Position a rack in the center of the oven and heat the oven to 350°F.


Put the bread cubes on a large rimmed baking sheet. Melt the butter in a 1- to 2-quart sauce pan over medium-low heat. Add the garlic, mashing it gently with the back of a wooden spoon, and raise the heat to medium. Cook, stirring occasionally, until the butter is fragrant (the garlic may start to brown around the edges), 3 to 4 minutes. Remove from the heat and discard the garlic. Drizzle the butter over the bread cubes. Toss with your hands until the cubes are evenly coated. (Don’t worry if some crumble.) Spread them in a single layer and sprinkle with 3/4 tsp. salt. Bake until the croutons are a deep golden-brown, 15 to 17 minutes. Let cool completely. (You can store the croutons in an air-tight container for up to 2 days or freeze for up to 3 weeks.)