Roasting the garlic mellows its bite and gives the stuffing a subtle hint of flavor. Stuff the chicken breasts up to a day ahead, refrigerate, and cook them just before guests arrive. Garnish each plate with a rosemary sprig.
We'll admit it, we can't stand the heat. So we're taking baked potatoes out of the kitchen for the summer, with a fluffy inside and skin so crisp you'll never miss the oven.
