This weekend, I picked the first tomatoes of the season from our little vegetable garden out back. It felt like an eternity before the fruit on those massive plants finally ripened; now all of a ...

Except this time, my one-track brain could only fixate on the condiment I've been making religiously this year: garlic confit ...

This weekend, I picked the first tomatoes of the season from our little vegetable garden out back. It felt like an eternity before the fruit on those massive plants finally ripened; now all of a ...

This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking ...

Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...

For the French, old habits die hard. Especially when it comes to confit. Today, traditionalists prepare this French dish much the same as they did in the 19th century, in a process that both preserves ...

Chandra Ram led the digital food strategy for Food & Wine. She has more than 15 years of experience writing and editing food content and developing recipes. A former restaurant cook and server, she ...

The “Confit Basics” recipe will get you started and can be used to simmer any tougher cut of meat. Generally, there are three standard steps. Meat is cured in salt for hours or days, poached in ...