Rach slow-cooks whole bulbs of garlic to make this easy confit (a fancy way of saying garlic that's been transformed into an addictive, buttery spread).

"Sweet, soft and delicious on bread or in countless dishes, this will keep about 1 week in the fridge or 6 months in the freezer," says Rach.

Wanna put it to use in a recipe? Try it in her fancy twist on Chinese take-out: Beef With Candied Walnuts And Garlic.


  • 4 bulbs garlic, peeled and trimmed of root ends (32-40 cloves)
  • About 1 cup olive oil


Serves: Makes about 1 ½ cups


Place garlic in a small saucepot and just cover with oil, about 1 cup. Bring to a gentle simmer over medium-low heat and cook 30 minutes to very soft and very light tan in color. Strain and store separately.