Poor man’s treacle, nectar of the gods, stinking rose — no matter what they call garlic, one thing is certain: no one is indifferent to its flavor and aroma. But if you’re not a fan of fresh or barely-cooked garlic’s pungency and sharp taste, we’re here to help you explore its soft and sweet side. Introducing roasted garlic, an ingredient as deep and versatile as simple it is to make. Its rich, caramelized flavor can add depth and complexity to a variety of dishes, from soups and sauces to spreads and marinades. But while roasting garlic may seem simple enough, there are many ways to amp up its flavor and make it the star of your dish….
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