Skip to main content
Epicurious

Allium Confit

Image may contain Cooking and Soaking Ingredients
Photograph by Jessica Pettway, food styling by Sue Li, prop styling by Sophie Strangio

Alliums thrive in the South almost year-round and are available as a storage crop when not in the ground. Maricela Vega, the chef at Atlanta restaurant 8ARM and founder of Chicomecóatl, an organization centering the foodways of Indigenous Mexican diaspora, likes to confit them in oil, a simple technique that creates fatty-rich full-on flavor. Garlic, leeks, and chives are all you need to make this savory infused oil, great on its own or as a base for just about any sauce or dressing—including this pumpkin hot sauce.

Read More
Scallion-Speckled Rice
Scallion-infused oil, or pa gireum in Korean, is a fragrant way to upgrade a pot of rice.
Sweet and Spicy Zucchini
A punchy vinaigrette of preserved lemon and hot chile animates seared zucchini. A simple solution for summer's most prolific vegetable.
Chickpeas With 40 Garlic Cloves
Braising canned chickpeas in chicken stock and olive oil makes them unbelievably tender and buttery. This is worth the effort of peeling 40 cloves of garlic.
Caramelized Shallots
A buttery white wine glaze makes these an ideal holiday side, but leftovers are just as good on a cheeseboard or sandwich.
SEO Dek: Seared and simmered in white wine and chicken broth, these buttery caramelized shallots are an ideal holiday side dish. Stack the leftovers on a sandwich.
Garlic Mashed Potatoes
A good garlic mashed potato recipe can upstage even the flashiest of mains. Adding just a few cloves of garlic turns what could be a simple side dish into something with undeniable charm.
Balsamic Butterscotch Sauce
Tangy-sweet and a cinch to make, balsamic butterscotch sauce is perfect for pouring over ice cream, grilled or roasted fruit, or your favorite cake.
Spicy Eggplant Frittata
Silky Japanese eggplant and fiery serrano chile unite in this no-fuss frittata that’s brunch-ready, dinner-worthy, and wildly good.
Green Beans With Tahini Sbagliato
An accidental recipe (sbagliatio means mistaken in Italian) yields a delicious herby tahini dressing that is excellent poured over lightly blanched green beans.