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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.
By using candy cups, you eliminate the chore of individually wrapping each caramel in waxed…
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Start a white sauce by whisking flour into melted butter over medium heat until mixture becomes…
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