Everyone should keep a jar of minced garlic in the fridge

Essentials Week spotlights unexpected items that make our daily lives just a little bit better.

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I remember the crackling the most — then comes the smell that sits in the air for hours, clinging to your clothes. In my grandmother’s kitchen, chopped garlic frying in an olive oil bath was almost always on the stove. 

If she was making white rice and black beans, she’d fry garlic and onions in olive oil as the rice boiled. To start her tuco, a red pasta sauce popular in Argentina, she’d drop olive oil and garlic in the pot. For meatballs, she’d toss tiny specks of the pungent white stuff in a bowl of ground beef, eggs, and breadcrumbs, mixing the squishy mixture together with her hands.  Read more…

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