Cloves of garlic are slowly simmered in oil until unthinkably tender, intensely aromatic, subtly sweet, and insanely irresistible.
A list of all the recipes Cindi Kruth has tested.
Cindi Kruth’s culinary background is vast and varied. She became a home economist, managed a fast-food restaurant, and sold mayonnaise and peanut butter for a corporate conglomerate. She opened her first shop, a fruit basket and produce store, when she lived in NJ. After moving to CT, she worked at the Connecticut Culinary Institute, did private catering and taught cooking lessons, and again opened a shop, this time a little gourmet take-out place. The demands of retail didn’t mesh well with raising a family, so she left the food business for a few years to become a lawyer. That’s about when she stumbled upon David’s story of Thor, his stove, in Bon Appétit and shortly after became a tester. Now, being in regular contact with others who are doing the same has expanded her interests and her recipe collection. And she even got her 1.5 seconds of fame on national TV when David mentioned her work on his renowned Orange Olive Oil Cake on the Today Show.