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Remove the papery oter skin. It tends to flake and burn, and you don't want it in your final product.
Cut off the top of the bulb with a sharp chef's knife. Brush with oil, wrap in foil and bake.
For a vinaigrette recipe, let the cooked garlic cool, then squeeze the softened garlic out of its inner skin into a blender and pulse for a few seconds.
Why buy napkin rings to go with the "gourd-eous" centerpiece above when you can make your own…
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Roll out dough to 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Brush with…
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