Recipes What to Do With Five Pounds of Garlic? Part I

There it was, towering among a pile of bleached garlic braids and heads at the sampling table at work. An industrial-sized bin. Five pounds of peeled garlic. All my coworkers were, understandably, intimidated. They took a head or two. They grabbed a braid for their kitchens. Awash in greed and drunk on self-confidence, I snatched the industrial-sized bin and sped back to my desk to adore my bounty. And then, of course, the inevitable question.

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About Me

Miss Ginsu is a nom-nom-nom de plume of Leitha Matz, who worked at Tabla and FreshDirect in NYC, wrote about the food scene from 2004 to 2009 in Brooklyn and presently lives in Berlin. Occasionally seen on TV cooking segments, Leitha has also written for FreshDirect, contributed to Cee Cee Berlin, The Food52 Cookbook and has been interviewed/quoted in The Food Keeper as well as The Washington Times and Salon.

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