The best garlic bread from The Food Lab: Better Home Cooking Through Science (page 748) by J. Kenji López-Alt

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jbuchman on October 23, 2023

    Outstanding. Burns quickly so keep an eye on it.

  • averythingcooks on November 20, 2022

    Great flavourful butter/olive oil mix and a perfect method for very tasty garlic bread. I did add the parmesan but not the parsley and I used the oven. Absolutely worth doing again.

  • taste24 on June 22, 2020

    Great recipe for garlic bread. I loved the saucy mixture that you dip each slice of bread into - very flavorful.

  • vickster on April 23, 2019

    This is a really good garlic bread mixture. I added the Parmigiano-Reggiano but not the parsley. Wrapped it in foil and put on the bbq grill, but next time I want to toast open in the oven as the recipe says. I'm sure it will be better.

  • anya_sf on August 25, 2018

    The dipping method is ingenious - why didn't I think of that? The bread started to burn after 5 minutes in the oven; next time I will use a lower temperature. Although I cringe slightly when buying the fluffy supermarket "Italian bread", it's the perfect texture for this recipe. My family loved this garlic bread.

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