Get to know roasted garlic

Try some variations on the classic flavor of the clove

By Jan Roberts-Dominguez / The Bulletin
July 25, 2006

It's true - when baked at a moderate temperature for an hour or less, fresh garlic becomes relatively tame, and actually achieves a gentle, almost buttery texture and flavor. And this time of year especially, when the garlic is juicy-fresh and richly flavored, I consider it an offering all unto....

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