A genius step that will improve your cold-weather cooking


Here's a simple recipe that promises to boost the flavor of savory recipes. The slow-roasted infusion of garlic and herbs takes so little effort yet it offers so many possibilities. Use it to saute onions and to coat roasting vegetables. Pan-fry chicken breasts and fish with it. Brush it on grilled slices of bread. Swirl it into hummus or bowls of soup. Heck, you can even drizzle it over popcorn.

---

EVERYTHING OIL

Makes 3 cups

The oil can be refrigerated for up to 3 weeks; or longer if you remove the solids.

--Steps

Preheat the oven to 250 degrees.

Use a vegetable peeler to remove the peel of each lemon, with as little white pith as possible, placing the strips in a small ovenproof saucepan or baking dish as you work. 

Add the garlic cloves, chile, if using, bay leaves and thyme. Pour in the oil, making sure to add enough so all those components are submerged. Cover tightly with aluminum foil and slow-roast (middle rack) for about 1 1/2 hours. 

Uncover and let cool. The oil can be used right away, or transfer it along with the solids to a glass container with a tight-fitting lid.


Reader Comments ...


Next Up in Cooking and Recipes

The Battery at SunTrust Park is getting a Savi Provisions
The Battery at SunTrust Park is getting a Savi Provisions

Savi Provisions offers gourmet groceries and to-go food. / Photo from the Savi Provisions Facebook page Savi Provisions is expanding once again. The specialty grocer is set to open its seventh location in late 2019 at The Battery at SunTrust Park. The store will join Savi locations that opened this month in...
Your Memorial Day weekend guide to grilling, eating and drinking
Your Memorial Day weekend guide to grilling, eating and drinking

Get your grill game strong for Memorial Day. / Photo from the Austin American-Stateman Have you really experienced Memorial Day weekend if you haven’t grilled out? Get ready for your barbecue with these recipes, tips and products. Food writer Mark Bittman’s latest book, “How to Grill Everything,” provides tips and...
Elegant dessert uses a familiar cookie at this Midtown restaurant
Elegant dessert uses a familiar cookie at this Midtown restaurant

Pastry chef Lasheeda Perry created the Biscoff Cream Pie at Bar Margot after she was inspired on a flight to Atlanta. CONTRIBUTED BY HENRI HOLLIS Dish of the Week: Biscoff Cream Pie at Bar Margot Commercial airline flights are not known as laboratories of culinary innovation, but inspiration can strike anywhere. ...
‘Dietland’ is violent, disruptive and surreal. Enjoy the ride!
‘Dietland’ is violent, disruptive and surreal. Enjoy the ride!

The most subversive moment on television this summer? It might be a cartoon credit sequence for “Dietland,” the new show from Marti Noxon that debuts on AMC on June 4. As it begins, a fat woman struggles up a mountain molded from desserts and fairground rides. She shrinks as she climbs, shedding her shapeless black wrap for a skintight...
Sacramento has a craft beer industry worth writing a book about
Sacramento has a craft beer industry worth writing a book about

Justin Chechourka says that when Sacramento craft brewers make beer, they are chasing their passions, not money. It’s about doing do something they love. “That’s why I equate them to artists,” said Chechourka, whose book “Sacramento Beer: A Craft History” recently hit the electronic shelves of Amazon and Barnes &...
More Stories