Garlic: Try Roasting a Whole Head or Two


With the holidays upon us, garlic is one ingredient that few of us can do without. And while garlic is a necessary component in our stuffings, side dishes and main courses over the next few months, my very favorite way to enjoy this pungent vegetable (yes, it is a vegetable) is to roast it whole in the oven and then squeeze out – and smear – the warm, caramelized, creamy-soft cloves on a piece of crusty fresh bread. Pair this delightful, fragrant nibble with a slice of excellent (room-temperature) cheese and a glass of unoaked Chardonnay, and I guarantee you’ll be in foodie heaven.

For a terrific tutorial on oven-roasting a head of garlic, check out