| Use anywhere/everywhere you'd use veg stock. | | | | | Here are all the ingredients you don't need for this recipe: | | | Onions, celery, carrots, fennel, leeks, mushrooms, tomato paste, thyme, bay leaves—I could go on. Instead, grab some garlic, and that's it. When you treat it less like an assistant and more like a boss, garlic turns into the easiest, coziest stock ever.
In just an hour, its flavor goes from sharp to supremely soothing, with pools of savory depth. Use it wherever a recipe calls for vegetable (or even chicken) stock. Or, as I do, slurp it straight from a mug.
| |  | | Emma Laperruque | | Food Editor, Garlic Goddess | | | | | Let's hang! I'll show you how to make this one-ingredient super-stock, plus a few ideas for how to put it to good use. (Psst, did I mention it freezes like a dream? It does.) | | | | This heirloom olive oil is hand-pressed and blended with my favorite things: savory garlic and chiles. Would recommend: turning into an A+ vinaigrette, drizzling on scrambled eggs, or, ahem, pouring into a little bowl for dunking takeout pizza. | | | | | | | | | Pasta With Garlic Butter Sauce | | | | | | | | | | | | | Spaghetti Pasta With Charred Scallion Sauce | | | | | | | | | | | | |
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