While you're frying up some eggs and bacon, we're cooking up something else: a way to celebrate today's food holiday.
There's more than one way to peel a garlic clove! Luckily you've got all month to figure out how, because April is National Garlic Month.
There are so many wonderful uses for garlic, you'll be happy to have an entire month to test them all out.
In addition to being good for you, garlic is also the go-to condiment and seasoning in Asian, African and European cooking. Garlic appeared in central Asia over 6,000 years ago, and we've been putting it to good use ever since.
Simply roasting garlic produces a spicy yet almost sweet alternative to raw garlic, which can sting the senses if you're not careful (and/or cause major garlic breath). Garlic also excels as a main star in garlic bread, bruschetta and crostini, or as a flavoring agent for infused olive oils, stir-fry, or just about any pasta, meat or vegetable dish when the flavor needs an extra kick.
Don't be mistaken in assuming that garlic plays second fiddle to the main dish it takes part in, if Ina Garten's famous chicken with forty cloves of garlic recipe is any indication. The little white bulb packs enough punch to knock your socks off, and then some.
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