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!
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!
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.
Do you use your freezer to preserve herbs, vegetables, or fruit? The freezer can be a powerful, overlooked method of preserving. Pesto, strawberry puree, tomato soup — stash them away now for colder times! One of my favorite ingredients, a handful of fresh herbs from the garden, is one of the simplest things to preserve in the freezer, and I just learned a new, better way to freeze herbs: In oil!
I peeked into one of the restaurants at the Mamilla Hotel in Jerusalem earlier this week, and saw these pretty centerpiece tableaus on each individual table: a variety of herbs —sage, parsley, basil, and more—offered in lieu of flowers, and potted instead of snipped and stuffed in a vase.
Many are skeptical when faced with a recipe calling for lavender, and rightly so! Too much of this fragrant purple herb will leave your dish tasting, horribly and unrelentingly, like a bar of soap. But if you hit it just right, that soft and ethereal lavender flavor is a beautiful thing. Do you ever cook with lavender?
A little while back during Reader Request Week, we had several folks ask about herbs. "How should I be pruning them?" "How do I plant them?" "How can I get the most out of them so there's plenty to cook with?" We went straight to the source with Tara Heibel from Sprout Home in Chicago to get our facts straight. Here's a video from Tara speaking directly to you, our Kitchn readers, with her best tips on getting the most out of your herbs.
We recently posted about chive blossoms, but I would like to put in a good word for chives themselves. This green, mildly onion-like herb is almost always in my kitchen and whenever I have a bit of dirt nearby, it's one of the first herbs I plant. Milder than green onions, chives add a hint of onion flavor without being overpowering. They make a perfect summer herb, as they're best raw or only slightly cooked, but of course they make a fine garnish for winter dishes as well.