I have been a huge fan of the “stinkin’ rose” for more than thirty years. I would eat it in everything if it did not have such an abusive aroma and pungent taste causing an offensive breath that could wake the dead.

I have learned from experience that the more you chop or crush garlic the more potent it is; and when left in its raw form the flavor is quite subtle.

If you’re looking for a more gentle flavor try the elephant ear garlic, those jumbo cloves  often remind me of shallots in a strange kind of way.

What would garlic bread be without garlic or roasted leg of lamb? My most famous memory was a wonderful garlic soup I had when I visited Austin, Texas. It was a light cream soup garnished with little garlic croûtons. The flavor was delicate, but definitely garlicky. I’m not into making garlic ice cream yet or using it in chocolate truffles but I do think it is one of those wonderful jewels that would be missed if left out of a dish.

Do you have a favorite garlicky dish?

My favorites are the Roast Lamb with Garlic and Beans, page 32 and the Eggplant and Garlic Lasagna, page 46 from my favorite garlic cookbook Garlic-A Book of Recipes.

How much garlic can you stand at one sitting?