Roasted garlic: It's one of the most amazing flavors in the kitchen. Add it to soups and stews, whisk it into a vinaigrette or tomato sauce, brush it onto grilled steaks, use it to lend extra flavor to your secret recipe for mashed potatoes. Or simply rub it over toasted bread, like butter.
If you've never roasted garlic before, I can't stress enough how easy it is. Grab a whole head of garlic (or two, or three) next time you're at the market. Cut the top of the pointy tip off the garlic (no peeling necessary!), just enough to expose the tips of the cloves. Place the garlic on a small sheet of foil (just enough foil to wrap each head), cut end facing up. Drizzle a little olive oil over the cut end of the garlic head, and sprinkle a pinch each of salt and pepper. Wrap the garlic head in the foil. Place the garlic in the center of the oven (place the foil directly on the rack; you don't need to put it on a baking sheet) and roast the garlic at 325 degrees for about an hour, until the cloves have softened and that wonderful aroma is almost too much to bear. Voila.