You can cut open a garlic clove ahead of time and rub the clove across the meat before cooking for just a touch of garlic flavor. If you choose to cook in butter, avoid cooking the garlic for more ...

and the best way to do this is by slow roasting the whole head of garlic instead of separating the cloves. There are many advantages to this method. Firstly, when you roast a whole head ...

Once roasted, garlic cloves take on a soft and spreadable texture, making them great for mixing into a compound butter and smearing on toast, swirling into mashed potatoes, puréeing into ...

After slicing 1/4 to 1/2 inch off the top of the garlic bulb, which reveals the cloves within, I drizzle a tablespoon of olive oil per bulb into the bottom of the roasting dish. Then I place the ...

but I really dislike turning on the oven just to roast a head of garlic. Plus, I detest extracting the sticky garlic cloves after they are roasted. I have tried the roasted garlic in a tube ...

Can you help me to determine what is meant by “cloves of garlic” as a measurement? For example, so many recipes call for amounts along the lines of “2 cloves of garlic, minced” or “3 ...

But my main focus today is on that third approach: roasting individual peeled cloves of garlic, which is an entirely different animal. Since each individual clove is exposed to the oven ...