GARLIC OIL:

Take a head or two of garlic, separate the cloves and peel them. Place them in a small container and cover with at least 1 cup of light vegetable oil (safflower, canola or the like). Keep it in the refrigerator and whenever you need to add garlic flavor just spoon some of this oil over the top. Great for pasta, for salads or for drizzling over steamed vegetables in lieu of butter. Try this with steamed broccoli, a squeeze of fresh lemon and some freshly ground black pepper. Replace the oil as it is used and replenish the garlic when the oil loses flavor or the oil becomes cloudy.

GARLIC HONEY:

Do the same thing with light flavored honey except use a smaller amount of honey and only a clove or two of garlic. Leave the garlic in the honey for a week or so at room temperature and then remove the garlic. (Otherwise it will begin to ferment.) Then refrigerate and amaze your friends with your morning toast!

GARLIC SPREAD:

A traditional French delicacy. Roast a whole head of garlic in a hot oven (450 degrees or so) until quite soft (about 20 minutes). The garlic becomes mild when baked and cloves can then be spread over slices of crusty baguettes.