Oven-Roasted Garlic

1a. Slice off the top of the garlic using a sharp knife.
2a. Drizzle with 2 teaspoons of extra-virgin olive oil, wrap loosely in aluminum foil, and roast at 400° for about 40 minutes.
3a. Squeeze the garlic to remove the pulp once it cools. You can spread the oven-roasted garlic on bread or purée it in a food processor and add it to soups, grilled meat and fish. You can also toss it with potatoes or incorporate it into risotto. Store the oven-roasted garlic in a jar in the refrigerator for up to one week.

Pan-Roasted Garlic

1b. Smash the garlic clove with the flat side of a knife.
2b. Peel the papery skin off the garlic clove. (It should come off easily.)
3b. Remove the “soul,” or bitter green shoot, from the middle of the garlic if it is present.
4b. Sauté the garlic in a large skillet over low heat with 1/2 cup of extra-virgin olive oil for about 30 minutes. Remove the cloves from the oil. Reserve the garlic-infused oil and use for salad dressings or to add flavor to sautées. Add the cloves themselves to stews, soups and salads. Preserve the pan-roasted garlic in the oil for up to two weeks in the refrigerator.