http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_16200,00.html I've been making this recipe recently and its fantastic. Make sure you end up with enough liquid to mostly submerge the garlic cloves as they cook and make sure the heat is not any higher than 350.. I set my oven at 325. If you do the garlic will be these tender sweet little bits of heaven down in the juices. If they dry out and/or cook to hot they're just bitter and chewey. Great recipe though.