Roasting garlic is not hard. You cut off the top, drizzle some olive oil on the exposed cloves, and wrap it all up in foil. Easy enough—but roasting it upside down in a ramekin is even easier. For one, you don’t have to worry about stocking foil or cloves sticking to the foil, which always happens with at least one of mine (usually the biggest, most tantalizing one, because we live in a taunting, cruel world). Roasting your garlic in a ramekin is, dare I say it, easier than roasting it in foil, because you don’t have to wrap anything....
