Garlic confit with herbs is amazing on grilled bread, with mayo or feta.


  • 4 heads of garlic
  • 1 1/2 cups extra-virgin olive oil
  • Thyme springs
  • Rosemary springs
  • Bay leaves

Cooking Instructions:

1. Preheat oven to 250°.
2. Place garlic, herbs, and oil in a small saucepan. Cover it with foil and bake until garlic is tender, for approximately 60–75 minutes.
3. Once cooled, transfer to an airtight container or a canning jar and chill.
4. Reheat over low heat before using.

Sinangag is a Filipino garlic fried rice.

3 tbsp vegetable oil
12 cloves garlic
4 cups cooked rice
1/4 tsp salt
1/4 tsp ground pepper
1 scallion
4 eggs

Cooking Instructions:

1. Heat the oil over medium heat in a large skillet. Add the minced garlic. Stir fry the garlic for 2-3 minutes, until it is light golden.
2. Remove the garlic from the skillet, leaving the garlic-infused oil in it.
3. Drain the fried garlic on paper towels until cool.
4. Add the cooked rice to the garlic oil, stirring to coat all the grains with oil.
5. Cook the rice for 10-15 minutes, until golden and crispy.
6. Add the fried garlic to the rice.
7. Season the rice with salt and pepper and transfer it to a serving dish.
8. Garnish with sliced scallions and serve with fried eggs.

Walnut Stuffed Prunes is a popular Ukrainian dessert, served usually in winter at Christmas and New Year’s Eve.

– 10 pitted prunes
– 10 walnuts
– 50ml condensed milk
– 50gr chocolate

Cooking Instructions:
1. Stuff prunes with walnuts.
2. Drizzle the prunes with condensed milk.
3. Sprinkle with grated chocolate before serving.