Microwave on medium power (50%) until the garlic cloves are very soft, 6 to 9 minutes, checking the garlic every minute after 6 minutes of cooking. Let the garlic cool completely, about 15 minutes.

Just make sure to use the cloves soon after roasting — Botulism toxins can easily grow on warm or room temperature cooked garlic, so don't leave out a head of roasted garlic for more than 1-2 hours.

Garlic is great in any of its many forms but, like most plant parts, it is at its absolute best when roasted. Roasting garlic mellows its pungency and tempers its aggressive bite, but it also ...

Add the new potatoes to a roasting tray and toss with olive oil. Slice the garlic bulb across and add it to the tray (to squeeze out later) and roast for 30 minutes. Season the chicken breasts all ...