Garlic. It’s the best. Who doesn’t love garlic, aside from vampires and other similarly closed-minded ghouls? I’ve recently been on a minor garlic quest to master the fine art of toum, a Lebanese garlic sauce formed from garlic, lemon juice, olive oil, and salt. One of my attempts (documented here) involved raw egg, which sent …
Continue reading “THINGS I ATE: Garlic Fun, Courtesy of Delancey and Jon’s”