Herbs - fresh and dried
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Pesto - 17 Jun 2010
One taste of pesto is an instant ticket to Italy. And it isn't hard to make, with no really precise amounts. It's worth making yourself because pre-packed pesto too often tastes like damp lawn clippings. read more...
Lemongrass - how to grow it - 17 Mar 2010
If you are a keen cook of Thai food, consider growing your own lemongrass. It's easy and a pleasing plant to have around the kitchen. read more...
Phuoc Loc Tho - 27 May 2009
This a tiny market. But there are plenty of South East Asian women shopping at this Vietnamese store behind Sterling Plaza. They raid the various chill cabinets for the stock of unusual fresh herbs, like several kinds of mint, several kinds of basil, including the peppery Holy Thai variety, and Vietnamese cilantro. read more...
Fresh organic herbs, European style - 27 May 2009
Fresh herbs sold like they are in Europe with their roots on have come to Washington area supermarkets. read more...
Extras: Herbs for cooking - 15 Jun 2008
Unless you're cooking pesto sauce, Middle Eastern or Indian dishes on a regular basis, the bunches of herbs sold by supermarkets are usually so large the leaves spoil before you can use all of them. Here are some saving solutions. read more...
Herbs to grow - 18 Nov 2007
When it comes to herbs, you can grow many of them yourself. Or buy them from someone who does. read more...
Basil oil - 17 Nov 2007
Though this recipe is only one element in Tony Conte, chef of The Oval Room's recipe for Maine Peekytoe Crab Salad with Pickled Peaches and Thai Basil, it's worth making alone for drizzling over white fish or summer tomatoes or as a sauce for angel hair pasta. read more...
The lunch shift is over and chef Peter Smith, owner of PS 7’s restaurant is surrounded by gin. No, he’s not relaxing over a drink. The gin is in bowls in an pre-formed state. It’s the mash, a mix of herbs and berries and peels and roots that Smith has worked out how to use in his food as flavorings.
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