Many recipes for spaghetti sauce and savory soups direct us to chop and saute’ several cloves of garlic at the outset. Go ahead as directed, but leave a couple of teaspoons of uncooked garlic on your cutting board. Chop it fine — tiny. Mince it, in other words. Two minutes before serving your dish, add the fresh garlic to the pot, stir, let it heat through, and serve. Your dish now gets two layers of garlic flavor. With minimal cooking of the small pieces added near the end, the second wave of garlic adds bright flavor that is not harsh.
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