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Roasting Garlic

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.