They say the way to a heart is through the stomach, but I believe it is through the senses. For a new lover, I chose a dish of legendary proportions: culinary icon James Beard’s Forty Cloves of Garlic. The evening began with the rhythmic, tactile task of peeling. Each clove, a pale jewel tucked inside its papery skin, released a sharp, bright promise of what was to come. As the chicken bathed in carefully chosen sauvignon blanc wine and golden olive oil, and the garlic began its slow, low-temperature transformation, the kitchen filled with an aroma that was no longer pungent, but buttery, nutty, and almost impossibly deep. We sat close, the candlelight flickering against the steam rising from the pot. When the lid was lifted, the garlic had softened into a rich, spreadable confit — mellow enough to be crushed onto toasted baguette with the back of a fork. It was a meal of surrender; the flavours were bold yet tender, mirroring the electric, unhurried energy between us. Needless to say, he was captivated. The Recipe: Forty Cloves of Garlic, adapted from the classic James Beard method. The Ingredients - 1 whole chicken (approx. 3-4 lbs), cut into serving pieces - 40 cloves of garlic (about 3-4 heads), peeled - 1/2 cup dry white wine (such as Sauvignon Blanc) - 1/4 cup extra virgin olive oil - 4 stalks of celery, chopped - 1 tablespoon fresh tarragon (or 1 teaspoon dried) - 2 sprigs of fresh rosemary - Salt and freshly cracked black pepper - A crusty baguette, for serving The Preparation 1. Season the Bird: Pat the chicken pieces dry and season them generously with salt and pepper. 2. Layer the Flavours: In a heavy-bottomed Dutch oven or casserole dish, add the olive oil. Layer the chopped celery and half of the garlic cloves at the bottom. 3. Assemble: Arrange the chicken pieces on top of the vegetables. Scatter the remaining garlic cloves and the fresh herbs over the chicken. 4. The Braise: Pour the white wine over the top. Cover the pot tightly (traditionally, a flour-and-water paste was used to seal the lid, but a tight-fitting lid or a layer of foil under the lid works perfectly). 5. The Bake: Place in a preheated oven at 180°C (350°F) for about 1 hour to 1 hour and 15 minutes. Do not peek; let the steam do the work. 6. The Service: Serve the chicken in shallow bowls, ensuring everyone gets plenty of the softened garlic cloves.