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How to Make Fermented Garlic Honey and How to Use It

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There’s a corner in the Bon Appétit test kitchen called Fermentation Alley. This is where Brad Leone (who you might know from “It’s Alive”) stores his various experiments. A vat of kombucha bubbles next to a crock of sauerkraut next to a bottle of cherry wine among jars of who-knows-what. One of those jars is Brad’s not-FDA-approved immune system booster, fermented garlic honey. A spoonful, he swears, will prevent you from the cubicle germs circulating at all times.

“This was a Brad original,” it’s true, said Andy Baraghani, who wrote the formal recipe we just published with a few other new garlic condiments, like garlic-chile vinegar and confit garlic. The recipe goes like this: peel a ton of garlic, crush it, pour raw honey over ‘em, wait a week.

Why crush it? That releases the allicin, the oxygenated sulfur compound that gives garlic its stink, and therefore the honey really takes on that garlic flavor. Everything in the jar bubbles during the process, and when the bubbles stop, fermentation stops, and that’s the best time to eat it, per Brad. This is usually after the week depending on some environmental factors. (“I like to go for two,” said Brad, with the but-that’s-just-me hand gesture.) As the garlic ferments, it softens and mellows, which means it’s fair game too—you can easily eat a clove and go back for more.

“It’s a safe thing,” Brad said, totally unprompted.

“I didn’t say it was …dangerous,” I replied.

“Totally safe,” he repeated. Uhhh okay.

We compared two jars from Fermentation Alley. One was close to two years old.

“Maybe not so safe,” he noted of the darkened, silky liquid that none of us dared to taste.

“Somebody’s gonna die,” said Andy. Instead we tried the fresher garlic honey that Andy had made, which had a nutty molasses note.

hot honey chicken with fried bread and bitter greens

These chicken thighs could use garlic honey in place of hot honey and be PHENOMENAL.

The honey makes a great pizza topping, a funky-sweetener for vinaigrette, drizzled on feta and flatbread, a glaze with lemon and olive oil for chicken thighs, or on the side of a cheese plate. Go crazy and sear some halloumi cheese and then dress it with garlic honey and wonder why you never did this before. Andy likes to thin it with some vinegar, add a ton of black pepper, and toss in bitter greens like radicchio or arugula. Brad…likes it on pizza.

“And grilled cheese, HELLO!” He interjected.

Get the recipe:

fermented-garlic-honey.jpg

*Please talk to your doctor before ever accepting medical advice from Brad.



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Santé Et Nutrition

This Broccoli Caesar Salad Proves That Raw Veg Rules

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I consider a Caesar salad to be a pretty perfect food. In fact, it is probably one of my Top 10 Favorite Foods of All Time. I know! It’s a salad! But it’s a salad with a creamy, anchovy-packed, cheesy dressing and golden-brown bread nuggets (also known as croutons). I am not a professional, so I can tell you that when I “taste” my Caesar dressing, I do it by inserting a big ol’ spoonful of it into my mouth. Followed by a second one, just to be sure it’s right.

But do you know who is a professional? Chris Morocco. That is why I jumped at the opportunity to make his Broccoli Caesar, which is every bit as delectable as the original, and an even a better match for that dinner party you’re hosting this fall weekend.

Chris used both raw broccoli (more on that in a minute) and Napa cabbage as the base instead of Romaine, two heartier, sturdier greens that stand up well, long after dressing. “In fact, it’s only going to improve with age,” Chris says. So prep it ahead of time and let the flavors—spicy garlic, briny anchovy, bracing lemon zest—really soak in.

broccoli caesar

Photo by Michael Graydon + Nikole Herriott, food styling by Rebecca Jurkevich, prop styling by Kalen Kaminski

Peel. Those. Stems.

“There’s something pleasant about keeping a salad raw, even when it’s a root vegetable like carrots, or the cruciferous greens in this recipe,” Chris says. “It’s a good counterpoint to the richer and more decadent food you’re generally eating in the fall.” The key, though, is to make sure the texture is, indeed, pleasant—not the squeaky kind of raw that is difficult to chew.

You do this by making sure the broccoli florets are not so small that they would turn to fluff and disappear into the dressing, but not so big that they’d be confused for crudit´e. When it came to the stems, I made sure to peel them before slicing, just like the recipe instructs. No cheating here. Those stems have a bad rap, but once the firmer outside is gone, I find them to be the most tender and flavorful part of the whole veg.

Full disclosure: I did not make this recipe for a dinner party, though I plan to soon. I made it for myself. And though it doesn’t call for it, I also added golden-brown bread nuggets in there, because it was dinner, and I was hungry. Like I said, I’m not a professional, but I don’t think Chris would complain.

Get the recipe:

broccoli-caesar.jpg



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Gluten-Free Muffins

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Inspired by bircher muesli, these protein-packed muffins get extra texture and flavor from almonds, grated raw apples, and oats folded into the gluten- and dairy-free batter. Spiced with just enough cinnamon and sweetened with maple syrup, they’re the breakfast treat of the season.



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These Gluten Free Muffins Are Peak Fall…And They Happen to Be Gluten Free | Healthyish

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Every gluten-free muffin I’ve ever succumbed to has disappointed me by being either too sweet, or too crumbly, or weirdly bitter and bean-y from chickpea flour. So, after 12 years of eating gluten-free and missing good, hearty muffins, I decided it was time to make my own.

Gluten-free baking takes extra work, time, and tinkering. It took me 6 attempts with slight adjustments in ingredients and ratios to nail these muffins, but, finally, I have a muffin that I actually want to eat—for breakfast or as a grab and go snack any time of day. It’s got some extra protein from almond flour and almonds, and some extra fiber from ground flax seed and rolled oats. Of course it’s gluten-free, but I also made these muffins dairy-free by using coconut oil instead of butter. It’s just sweet enough, and that sweetness comes only from pure maple syrup and grated apples.

I call these muesli muffins because they were inspired by bircher muesli, the soaked oat and grated apple breakfast that my mom learned to make as a kid in Germany. Bircher muesli is OG health food: It was developed by the Swiss doctor Maximillion Bircher-Benner in the early 1900s as a healthy breakfast for his patients, who he kept on a diet heavy in raw fruits and vegetables long before raw food was as trendy as it is now. These muffins have all the same flavors—raw apples, rolled oats, sliced almonds, cinnamon, maple syrup—and it’s a comforting taste that reminds me of home.

These muffins keep well in an airtight container for at least five days so you can make them on the weekend and enjoy them all week. They’ll be especially useful when the house is full of guests for Thanksgiving and you want something you can hand a hungry kid or relative (or yourself!). It’ll feel like a treat any time of day.

Make muffins today:

healthyish-gf-muffins-horizontal.jpg

Inspired by bircher muesli, these protein-packed muffins get extra texture and flavor from almonds, grated raw apples, and oats folded into the gluten- and dairy-free batter. Spiced with just enough cinnamon and sweetened with maple syrup, they’re the breakfast treat of the season.

SEE RECIPE



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