Now that you have taken the full behind-the-scenes tour of Jeanine & Jack's radiant kitchen, we're happy to bring you a special treat: a recipe from this cooking couple. You can count on Jeanine's recipes to be bright, fresh, and full of flavor. These miso & maple glazed sweet potato tacos let us indulge in the tastes of fall. More

My favorite part about making kuku sabzi is running my knife through the big handfuls of fragrant herbs that give this Persian frittata its name (sabzi means herbs in Farsi). Fresh parsley, cilantro, chives, and dill are the stars of this recipe, though you can substitute leeks, scallions, tarragon, spinach, or other tender greens that you have on hand. Whisk them into eggs, pour into a skillet, and in minutes you have a beautiful, nourishing dish that can be served as an appetizer, side, or main for any meal of the day. More

Oftentimes recipes will specify the use of flat-leaf or Italian parsley. Can you substitute curly leaves for flat, and vice versa? What's the difference beyond appearance? More

Q: Every time I buy fresh herbs, they wilt almost immediately, especially basil. Do you have any suggestions on how to preserve them longer?

Sent by Linda More

I'm always excited when I purchase cilantro. In my neighborhood you can get four bunches for a dollar, and even if I don't need all four bunches I still bring them home. I figure I'll find a way to use all of them up, but inevitably there's one sad bunch all soggy and brown in the back of the fridge a week later. But not anymore! More

Lynne Rossetto Kasper and Sally Schneider of MPR's The Splendid Table are two of my most favorite and trusted cooks, so I was excited to discover this video of the two of them cooking together. (Well, actually Lynne is mostly holding a microphone but her questions and comments are spot-on as usual.) At first I wasn't so sure about the subject matter: a recipe for a homemade garlic herb salt. Do I really need another flavored salt in my pantry? Turns out the answer is yes! More

Thai basil is sweet basil's spicier, kickier cousin. It has all of that lovely licorice flavor and aroma that we love, but with a little something more. What do you cook with it? More

I was fortunate to grow up regularly visiting the original Spice House in Wauwatosa, Wisconsin. (The Spice House was owned by the parents of the people who went on to create Penzey's.) At a tender and impressionable age, I was imprinted with the sensual, magical experience of walking through their door and immediately being surrounded by a cacophony of smells and the promise of new discoveries. So needless to say, there's no way the Internet or a grocery store, no matter how convenient and practical, is going to be my go-to when it comes time to purchase my spices.

Q: When cooking with something like thyme, which often has multiple stems attached to one another, does a recipe calling for 2 sprigs of thyme refer to 2 individual stems, or does sprigs refer to the multiple attached stems that you pull out of the bundle? Thanks!

Sent by Tessa More

Sweet summer basil is the Don Juan of herbs. It woos the unsuspecting market shopper with a flip of emerald green leaf while its sensuous licorice-like aroma makes even the most hardened cook smile with pleasure. This is an herb that promises good things to come. More