See these green and perky scallions? They weren't so perky a week ago. In fact, they were chopped down to their roots. But a scant week of water and a windowsill grew them back — did you ever learn how easy this is? More

Price Range: ($) Budget ($$) Mid-Range

If you are looking for a great (easy) way to introduce some new flavors to your cooking or for a gift that can be customized to the tastes of the receiver Craig's Market is a great option. More

My spice cupboard is a hodgepodge of little unmatched jars, some of them classic supermarket brands, some of them old anchovy jars, well-washed and filled with spices from the bulk department. A very eclectic mishmash of colors, sizes and shapes. Does this sound like your spice cupboard, or do you have a different approach? More

Our spice cupboard got a little fuller this year. There were peppers from Korea and Turkey, herbs from plants growing around the yard, and new discoveries from travel and visits to the spice shop. Did you try any of these 12 ingredients after we posted about them? More

I know, I know! We're not supposed to leave our delicate herbs and spices 'exposed' to air, sunlight and heat, lest they loose their freshness and potency. But I'm still recommending this helpful culinary practice: to leave out a few of your most favorite herbs and spices in little bowls on your counter. Read on for my reasons why. More

I love sweet potato casserole, but not the overly sweet brown sugar and marshmallow versions found on many Thanksgiving tables in the United States. The sweet potato dish I'm interested in is closer to a gratin, with a big push towards the savory to play off of the natural sweetness of the potatoes. To do this I use herbs, garlic, parmesan cheese and smoked paprika (or chipotle if I'm in the mood to add heat.) Read on for my recipe! More

If you saw this tour of The Chef's Garden, an unusual family farm in northern Ohio that grows exotic microgreens and tiny beautiful vegetables, and if you had a yearning to try some of that delicious produce for yourself, the good news is that you can. The Chef's Garden focuses primarily on restaurants and chefs, but they do offer a very, very nice box of vegetables for home cooks. More

The Chef's Garden is a company that has mastered the drama of vegetables. On my recent visit to this utterly unique Ohio farm, spectacles of vegetables and herbs paraded by. Some of these were tableaux constructed for our benefit, as our hosts led us to tables bristling with parsnips' tails and striped beets and placed sheafs of brilliant miniature herbs in our hands.

Others were simply part of the landscape: I saw petite fields of tiny greens, bare days old and vibrant as golf course grass, sheared in handfuls by careful workers. I saw popcorn shoots smaller than my pinkie, growing pale banana yellow in a pitch-black greenhouse.

As you can see, The Chef's Garden is no ordinary farm. Come and see how they transformed their story from the tragic yet commonplace tale of a failing family farm into an endeavor so creative and unique that its influence has pervaded the way American chefs put food on our plates. More

The community-supported agriculture (CSA) model has been extended to meat, fish, and even honey and beer ... now there's a growing handful of farms offering CSMs, or community-supported medicinal herb shares. At the forefront of this movement is Goldthread farm and apothecary in Western Massachusetts. More

Fresh basil is one of the few herbs that "neither steals the show nor fades into the background," as Dorie Greenspan writes in her ode to basil in The Wall Street Journal, which includes recipes for a twist on the classic caprese salad — made with black plums in place of tomatoes — and a sweet avocado-basil cream topped with fresh fruit. More