Buttery and lightly caramelized, roasted garlic takes a meal from mundane to restaurant-worthy in seconds. Once roasted, garlic cloves take on a soft and spreadable texture, making them great for ...

Oh, and did I mention it’s gluten free, too? Total win. Ingredients: 1 large head garlic 3 T. extra virgin olive oil, divided ...

When I first saw a video of a hack for peeling a whole head of garlic, my initial reaction was, why would I want to do that?

Then, it's time to add the garlic. Before adding garlic to the pan, you'll need to separate and peel the cloves from one head. It sounds like a lot of prep, but, as always, Garten has some handy tips.

Being careful not to burn your fingers, give the garlic heads a pinch. They should be very soft. Let cool to room temperature and then cut each head in half horizontally with a serrated bread knife.

Slowly roasting the garlic on low heat is essential for bringing out its rich, sweet flavour, but once it’s done, the recipe comes together quickly. Image credit: Kerrygold Curried Compound ...

For the garlic mixture, preheat the oven to 200C/400F/Gas 6. Smash the head of garlic to release the cloves and place them in a roasting tin, still in their skins. Add a splash of olive oil and a ...