Take the work out of getting fresh garlic recipe-ready.
Holiday cooking (for us anyway) involves lots of garlic. To peel it at mach speed, place the flat part of the blade of your heaviest knife over a clove. Holding the knife handle with your dominant hand, smack the flat part of the blade with your fist or palm of your other hand. The peel is instantly loosened and easily removed.
—By Chef Chris Koetke, Dean, Culinary School, Kendall College, Chicago, Ill.
A different kind of slaw, with celeriac combining the crispness of cabbage and the flavor of celery.