The tender, mild cloves of roasted garlic make this simple preparation special enough for company.
This skillet version of a classic French oven-braised roast chicken is delicious with green beans and buttermilk mashed potatoes or a whole grain baguette. To ease the chore of peeling 40 cloves of garlic, lay them in groups of 4 on a cutting board and press down with the flat side of a chef's knife to loosen the skins.
Because tender crab apples break down if cooked prior to packing into jars, these are first put into jars, which are then filled with hot liquid.
Roasting all but one of the garlic cloves pumps up flavour to the max without having the overpowering taste of raw cloves. Roast a few extra heads and spread the soft cloves onto toasted baguette slices or crackers for a tasty snack.
Rubbing a clove on toast adds a subtle hint of garlic flavour.
For extra flavour, rub toasted baguette slices with a halved garlic clove.
Cinnamon, gingerroot, cloves and pepper make chicken come alive in this simple recipe.
Cardamom, ginger and cloves add a warm chai flavour to these super-chocolaty cupcakes. The potency of aromatic spices decreases over time; for maximum flavour, store them in a cool, dark place, away from light and humidity, and discard old spices every six months.
Rub whole garlic cloves on the warm grilled bread to enhance its flavour.
Chinese five-spice powder (a mixture of cinnamon, cloves, fennel, star anise and Szechuan peppercorns) is available in the spice section of the supermarket. If you can't find it, use a pinch each of pepper, cinnamon and cloves instead.
