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This golden, buttery triple-garlic bread is the dinner side that deserves to be a star

(Tom McCorkle for The Washington Post/Food styling by Lisa Cherkasky for The Washington Post)

Putting things into words is my job. But sometimes, I wish I could just step back and let you bask in the glory of a dish. So please take a second to admire the garlic bread in the photo above.

I’ll wait.

Of course, it would be even better if you could smell it and even better than that if you could taste it. You’re just going to have to take my frustratingly intangible word for it: This is one heck of a recipe.

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I have eaten my fair share of frozen Texas toast and foil-wrapped grocery store loaves. They’re fine, they’re garlic bread, I’ll eat them! But let’s forget passable. You deserve great garlic bread, perfect for serving with no-fry eggplant Parm, reader favorite Wine-Braised Chicken With Mushrooms and a big pot of lentil soup. Or anything, really.

My buttery, golden, aromatic Triple Garlic Bread incorporates roasted garlic, fresh garlic and garlic powder. I liked the mix of sweet, sharp and savory that all three bring to the table, but feel free to mix and match or tweak the ratios. All three garlic variations are beaten into softened butter, along with some chopped chives, because you might as well go all in on alliums. And, yes, you’ll end up with a compound butter.

In addition to being absolutely packed with garlic flavor, homemade garlic bread has the advantage of letting you start with an excellent loaf. I like something big with a slightly crisp exterior and pillowy interior (think French or Italian bread). This is something you’re going to want to make and share — or not! — and, naturally, eat warm straight out of the oven. You, too, may find that words just can’t do it justice.

How best to harness the power of garlic in your everyday cooking

Recipe notes: You can roast a head of garlic when you want to start this dish or do it any time in the few days before when you have the oven turned on for something else. The temperature matters less than making sure the garlic is fully roasted, so as long as the cloves are sweet, soft and caramel-colored, you can just adjust the time as needed.

The roasted garlic (mash into a paste before storing) and the garlic butter can be made several days in advance. Let the butter soften to a spreadable consistency at room temperature before proceeding with the recipe.

The garlic bread is best the day it’s made, but leftovers are decent toasted for 1 to 2 days.


Get the recipe: Triple Garlic Bread

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