“Black garlic can make nearly anything taste good,” says Silver Iocovozzi, chef at Neng Jr.'s in Asheville, North Carolina.
Claire Saffitz is a Senior Food Editor who has written for various publications including Bon Appetit, Epicurious, Cigalah Group, Busselton-Dunsborough Times, and The San Diego Union-Tribune. Her articles cover a wide range of recipes, from sweet treats like cookies and cakes to savory dishes like salmon and lamb. Claire's expertise in the kitchen shines through her writing, providing readers with delicious and creative culinary inspiration.