**Join us for The New York Times Cooking takeover of r/Food – Running September 10th, 12th and 13th!**
**Look out for guest AMA’s from:**
* *Brian Gallagher, Priya Krishna, and Tejal Rao* – NYT Cooking best restaurants list – **Sept. 10** – [View the AMA](https://www.reddit.com/r/food/comments/1ndfsdc/ama_were_the_reporters_who_just_ranked_the_best/) * *Tanya Sichynsky* – NYT New Veggie Youtube Channel – **Sept. 11, 2:30-3:30pm ET** * *Emily Weinstein* – NYT editor-in-chief of Food and Cooking bringing us 100 easy dinner recipes – **Sept. 12, 1-2pm ET**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
HouseofBerd
Looks delicious and the plating is nice. I struggle there 🙁
_Putin_
Damn. How’d you get the perfect plating on that pasta?
steakburgerhotdog
Gorgeous pasta
maelstron
Recipe?
It looks great
Stefipant
I need this
Gratefully-Undead
Nice height
KeroNobu
Congrads on the plating
Pecos-Thrill
Link to the plate?
Mommyjobs
Aglio e olio leveled up this is garlic with a PhD in flavor.
TheEyeofONE
Impressive. Kudos.
discountcandyman
Looks AMAZING
truthtakest1me
🤤🤤🤤
LouSpeaksTheTruth
What’s in it? It looks great
Dgrysk
Congrats! You nailed it. I’ve been working on variations for 3-4 years every few months. Looking closely at the oil distribution, I’m realizing my misses have been largely plating (+timing) execution and vessel choice. Love the parsley, too. But yo, if you want a good crusty Parmesan and smashed garlic bread on the side with that, I’ve got you.
coolhandfool
Looks like upside down flavor tornado
hammy070804
Beautiful
therainmakah
That looks good!
MrsKAFH
Beautiful, would smash Chef
bellyninja
This is the way.
SmokinDenverJ
Did you like it? Did you go 50/50 black garlic/confit? Any raw garlic? Would you tweak anything next time? I’m licking my screen here, but can’t quite figure out the ratio.
groovygreenfly
Yea amazing presentation of that, guessing it tastes good also! Well done o
![[Homemade] Black Garlic Aglio E Olio](https://www.diningandcooking.com/wp-content/uploads/2025/09/lkn3nqvdlkof1-scaled.jpeg "[Homemade] Black Garlic Aglio E Olio")
22 Comments
**Join us for The New York Times Cooking takeover of r/Food – Running September 10th, 12th and 13th!**
**Look out for guest AMA’s from:**
* *Brian Gallagher, Priya Krishna, and Tejal Rao* – NYT Cooking best restaurants list – **Sept. 10** – [View the AMA](https://www.reddit.com/r/food/comments/1ndfsdc/ama_were_the_reporters_who_just_ranked_the_best/)
* *Tanya Sichynsky* – NYT New Veggie Youtube Channel – **Sept. 11, 2:30-3:30pm ET**
* *Emily Weinstein* – NYT editor-in-chief of Food and Cooking bringing us 100 easy dinner recipes – **Sept. 12, 1-2pm ET**
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Looks delicious and the plating is nice. I struggle there 🙁
Damn. How’d you get the perfect plating on that pasta?
Gorgeous pasta
Recipe?
It looks great
I need this
Nice height
Congrads on the plating
Link to the plate?
Aglio e olio leveled up this is garlic with a PhD in flavor.
Impressive. Kudos.
Looks AMAZING
🤤🤤🤤
What’s in it? It looks great
Congrats! You nailed it. I’ve been working on variations for 3-4 years every few months. Looking closely at the oil distribution, I’m realizing my misses have been largely plating (+timing) execution and vessel choice. Love the parsley, too. But yo, if you want a good crusty Parmesan and smashed garlic bread on the side with that, I’ve got you.
Looks like upside down flavor tornado
Beautiful
That looks good!
Beautiful, would smash Chef
This is the way.
Did you like it? Did you go 50/50 black garlic/confit? Any raw garlic? Would you tweak anything next time? I’m licking my screen here, but can’t quite figure out the ratio.
Yea amazing presentation of that, guessing it tastes good also! Well done o