In a sea of after effects, the good definitely out weighs the bad when it comes to garlic. It makes potatoes fantastic. It has antioxidant properties. Throw it on chicken, steak or pretty much anything else with protein properties and it’s instantly better. The only downside – the bad breath – can be cured with any number of mouth fresheners, so in our eyes it’s a non issue. You could just go by the book and add it to your recipes raw, but that’s what everyone else does. Since when have been one for just doing what everyone else does? Why not roast it? You could just throw it on the grill, but if you want high quality roasting (who doesn’t?) there’s no substitute for the cast iron garlic roaster from Sur La Table. The 4.5 x 5.5 in. pint-sized roaster cooks one enormous clove or two medium cloves. One more reason to barbecue.


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