Memorial de mi cocina

  Sick days (real ones, at least) are unpredictable, so having a back-pocket broth that doesn’t require recipe planning should be part of your medicine cabinet. Ingredients 4 servings 2 heads of garlic 2 Tbsp. extra-virgin olive oil, plus more for drizzling A handful of herbs (such as parsley, cilantro, and/or sage) Kosher salt, freshly ground pepper Step 1 Slice 1 head of garlic in half crosswise; set aside. Separate cloves from remaining head, peel, and crush lightly. Heat 2 Tbsp. oil in a large saucepan over medium. Add crushed garlic cloves and cook, tossing occasionally, until golden brown and softened, 8–10 minutes. Add 2 quarts water, increase heat to high, and bring mixture to a boil. Add herbs and reserved halved head of garlic. Reduce heat so broth is at an active simmer and cook until garlic is very tender and broth is reduced by nearly half, 30–40 minutes. Season generously with salt and pepper. Step 2 Strain broth through a mesh sieve into a large bowl (or, pass a wide...