This is an archived article and the information in the article may be outdated. Please look at the time stamp on the story to see when it was last updated. KANSAS CITY, Mo. — Nothing says Thanksgiving ...

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Too late for tomatoes, though you still find them, sitting plump and pretty at the farmers market. And too early for Brussels sprouts, which sound great, but they’re not so easy to find yet. Zucchini ...

Note: This recipe yields enough rouille to make crab toasts and a dip. Garlic confit: 1 1/2 cups olive oil 1 head peeled garlic cloves Crudite: 15 celery sticks 3 radish bunches 2 baby turnip bunches ...

A week spent writing, talking and researching all types of onions and garlic made me want to create something I read about over and over: garlic confit. STAFF PHOTO BY JUDY WALKER Garlic Confit.

Cooking friends, put your worries down. This week’s main event may weigh on your mind like an 18-pound turkey in a 5-gallon brine bucket. But if you keep this Kitchen Curious project in your ...

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Never store garlic confit at room temperature, as this can promote the growth of Clostridium botulinum, a bacterium that produces potentially deadly neurotoxins. To minimize the risk of botulism, ...