Some people like the ritual of peeling and chopping up garlic, but I hate it. The garlic sticks to the knife, I hate picking out any green shoots in the middle of a clove, and my hands have a faint eau-de-garlic on them for the rest of the day. But skipping the garlic in a recipe is not an option since I love its flavor. My happy discovery? Frozen garlic. I’ve purchased the Dorot brand of frozen crushed garlic cubes at Trader Joe’s for years.