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about ½ inch of the stem end, so that the tips of the topmost cloves are cut flat across. Place the heads of garlic in an oiled baking dish and cover with foil.

Bake until the cloves are soft to the touch, about 40 minutes. Cool.

To use: With gentle pressure from the bottom, the root end, squeeze the softened garlic cloves out of the husks. You can squeeze the roasted garlic out of the whole head or out of separated individual cloves.

Roasted garlic will keep in the refrigerator for about 2 weeks.

serving ideas

Serve warm bread with a small dish of olive oil for dipping and a head of roasted garlic for squeezing. Make Roasted Garlic Butter. Use in cooking when you want a mellow garlic flavor.

chili powder

Make your own custom-made Chili Powder that reflects your flavor preferences and is free of unwanted ingredients, such as dried garlic and anticaking agents. After you’ve used this basic blend, adjust the recipe to fit your taste.

YIELDS ⅓ CUP

TIME: 5 MINUTES

1 tablespoon ground cumin

1 tablespoon ground coriander

1 tablespoon dried oregano

1 tablespoon paprika

1½ teaspoons dried thyme

½ teaspoon cayenne

¼ teaspoon ground cloves

1½ teaspoons dried sage (optional)

Mix all of the ingredients together. Store in a well-sealed container.

INGREDIENT NOTE For a fresher and more aromatic Chili Powder, toast whole cumin and coriander seeds and then grind with whole cloves and the rest of the ingredients in a spice grinder.

flavored butter

Flavored butter can make plain food instantly interesting by enlivening it with the flavors of fresh herbs, ginger, citrus, chiles, or roasted garlic. Keep some in the freezer to use in cooking or at the table. Give an instant flavor boost to plain steamed vegetables, broiled or grilled fish, eggs, grains, pasta, corn on the cob, or mashed potatoes. Slather it on fresh bread, rolls, or biscuits.

YIELDS GENEROUS ½ CUP

TIME: 10 MINUTES

½ cup butter, softened

ingredients for one of the flavors listed

Soften the butter at room temperature, or microwave for about 10 seconds. With a flexible spatula, mix in the flavor ingredients. Use the spatula to form the butter into a log on a piece of aluminum foil, plastic wrap, or waxed paper. Wrap the log and close tightly. Refrigerate or freeze.

For the best flavor protection, place the wrapped butter log in a labeled and dated plastic storage bag. Well-wrapped Flavored Butters will keep in the refrigerator for about 2 weeks and in the freezer for 6 months. To use frozen butter, unwrap and slice off as much as you need. It may crumble if cut immediately out of the freezer, but it will slice cleanly after a few minutes at room temperature.

roasted garlic butter

Mild and mellow garlic flavor.

1 head of Roasted Garlic, the softened cloves squeezed out of the papery husks

herbed butter

Fresh herb flavor any time of year. Delicious with just one herb, or mix and match.

¼ cup chopped fresh basil, tarragon, dill, or chives

gremolata butter

An Italian classic, fragrant with lemon.

2 tablespoons minced fresh parsley

2 tablespoons lemon juice

1 tablespoon grated lemon peel

1 garlic clove, minced or pressed

chipotle lime butter

Canned chipotle peppers add smoky, spicy heat.

1 tablespoon minced canned chipotles in adobo sauce

2 tablespoons lime juice

ginger butter

The bright flavor of ginger, especially good with seafood.

2 tablespoons finely grated peeled ginger root

2 tablespoons chopped fresh chives

a few splashes of Tabasco or other hot pepper sauce

1 tablespoon chopped fresh mint (optional)

curry powder

A fresh curry powder that is mildly hot and packs a flavorful punch compared to commercial blends, which may sit on store shelves for months past their prime. Stir into butter or mayonnaise and use to flavor rice, roasted potatoes, or fish.

YIELDS ½ CUP

TIME: 5 MINUTES

4 tablespoons cumin seeds

1 tablespoon turmeric

1 tablespoon cardamom seeds

½ teaspoon cayenne

½ teaspoon ground cinnamon