Garlic Puree

Okay, so I admit, this is hardly a recipe. But it requires some work. The traditional method would be pounding this out with a mortar and pestle, but a garlic press also does the trick. Make a batch and store it away, like I do, and soon you’ll be adding a dab into your dumpling sauce, a scoop into your noodles, a tablespoon into vegetable stir-fry, and an obscene amount into a sharp dressing over cucumbers. Who knows? You might find yourself liking the taste of garlic so much, you’ll be ni