Pounds and pounds of it. I've just made this garlic confit (http://www.foodandwine.com/recipes/ga...), which is fine but a little underwhelming. Any additional suggestions of ways to preserve it would be appreciated.
Setting up a charcoal grill can be intimidating: It’s hot, it can get kind of messy if you’re not prepared, and it’s unfamiliar to lots of home cooks. But with a little know-how you’ll be grilling with confidence all summer long.
Two spice rack staples—cinnamon and nutmeg—give this chicken a wonderful depth of flavor, and fresh tomatoes, lemons, and herbs add zest. Buy bone-in chicken breasts that are about the same size so that they cook evenly.