For this method, garlic is poached with oil, which becomes infused with the flavor of garlic and thyme. When lightly pressed, the cloves will pop out of their peels, and can be served with crusty bread, or spread onto the pastry shell of a savory tart before filling and baking. The oil can then be drizzled over vegetables before roasting, used in vinaigrettes or marinades, or brushed on crostini.

Ingredients

　　2 heads garlic, top 1/2 inch cut off and discarded

　　10 sprigs thyme

　　Extra-virgin olive oil

　　HEAT OVEN TO 275°F. Place garlic cut sides down in a small heatproof saucepan and add thyme and enough oil to just cover. Transfer pan to oven and bake until garlic is soft, 1 1/2 to 2 hours. Let garlic cool in oil, then transfer garlic and oil to an airtight container and refrigerate up to 2 weeks. Oil can be strained after a day or two (so it doesn’t take on too much flavor) and refrigerated separately.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.