Garlic is a nutritional superhero, rich in phytochemicals and micronutrients. The more you eat, the better. (There may be some upper limit, but I've never encountered it.)

For most people, garlic's strong flavor limits how much they can eat. Some, desperate, resort to garlic pills. But the way you handle garlic determines how strong its flavor will be.

Crushed and then chopped, or minced, or sliced paper-thin in a garlic mandoline, or pressed through a good garlic press, garlic is blaring.

But cut into rough chunks, six or eight chunks per clove, garlic is mild and sunny.

So if you believe garlic is good for you (and it is), chunk it whenever a recipe allows.