by Foodlets in In Season, Recipes, July 5th, 2017
by Maria Russo in Polls, Shows, April 11th, 2015
8 Freshest Ways to Enjoy Summer Herbs
Move over, ketchup. Stay right there, Parmesan cheese. When it comes to adding bold flavor to summery recipes, nothing fits the bill quite like freshly cut herbs. Here are eight ways to pack any dish with basil, cilantro, parsley and more green picks.
Fish Skewers with Basil Chimichurri (pictured above)
Fresh basil and parsley are behind the technicolor look of this surprisingly kid-friendly dish.
by Jennifer Perillo in Family, How-to, February 25th, 2013
Much like spices, herbs are easy ways to add bold punches of flavor to dishes without much effort. While dried herbs can handle the long cooking times of slow-simmering sauces, like marinara or cacciatore, fresh herbs are delicate, so it’s often best to hold those until just before serving; otherwise they may darken in color. On this morning’s brand-new episode of The Kitchen, the cast took advantage of the warmer springtime weather to shed a light on what it takes to grow fresh herbs at home in a simple-to-maintain kitchen garden. When it comes to fragrant picks like parsley and cilantro, Jeff Mauro puts those beauties to work in a chimichurri, which he uses to dress up a classic hanger steak.
FN Dish wants to know — whether you prefer fresh herbs grown at home or just pick up jars of the dried stuff from the supermarket — which variety of herb is your all-time favorite. Do you prefer the citrus-based scent of thyme or the woodsy smell of rosemary? Are you a fan of the floral flavors of fresh lavender, or is basil your best bet? Cast your vote in the poll below.
by Food Network Magazine in Food Network Magazine, How-to, August 15th, 2012
I used to have a backyard bursting with bunches of basil, parsley, lemon thyme and a plethora of other herbs. Whenever a recipe called for some, I’d just go and pluck a handful. Aside from the hot, balmy New York City summers when the plants required constant care, mother nature mostly did the work — sunshine during the day and the occasional rain once a week, which supplied enough water to make up for the days I forgot to give them a sprinkle with the hose.
The apartment I live in now doesn’t have a garden, so I rely on window boxes for growing fresh herbs. Indoor plants need more attention and due diligence, especially in the water department. When I went away for the Christmas holidays this past December, I forgot to set up my self-watering globes. It was no surprise that I came home to bone-dry plants.
As with all of life’s mistakes, though, there is a lesson to be learned. Ever since I accidentally killed all my plants, I’ve been relying on the farmers’ market for fresh herbs — luckily we have a hydroponic farmer at the Union Square market during the winter months. The problem with buying herbs versus growing them is that I don’t usually finish up the bunch before it wilts. Then one day, I glanced at the old containers of dried-up plants (I swear I’m going to empty them this week), and suddenly the light bulb went off. With a little planning, I could make my own dried herbs. I use the fresh-bought herbs as I would normally, but just before any leftovers hit the wilting stage, I pluck the leaves and set them on a baking sheet.
by Alex Guarnaschelli in How-to, August 9th, 2011
If you need to use up all of that basil from the garden, make basil-flavored salt: Pulse ½ cup kosher salt and ½ cup packed basil leaves in a food processor, then spread on a baking sheet and bake at 225 degrees F until dry, 30 to 40 minutes, tossing halfway through. Let cool and pulse again to make a fine powder. Serve it with fresh tomatoes and mozzarella at a cookout, or package it to give to the neighbors.
(Photograph by Sam Kaplan)
by Operation Foodie in View All Posts, March 25th, 2009
Every week, Alex Guarnaschelli, host of Alex’s Day Off, shares with readers what she’s eating — whether it’s from the farmers’ market or fresh off the boat, she’ll have you craving everything from comfort food to seasonal produce.
“Never put parsley on green beans,” one of my mentors whispered ominously to me one night in his kitchen. A young cook at the time, I dutifully heeded his advice. Years later, I was absent-mindedly sprinkling chopped chives on some green beans when I realized it was actually chopped parsley. A chill crept up my spine. Parsley with green beans. Help! I looked around to see if anyone was watching. The coast was clear. I tasted it. Delicious. It occurred to me I had never even asked why parsley and green beans don’t make a good match. The truth is, whatever you like is all that matters.
Read her suggestions for basil, dill, sage and tarragon »
It’s that time of year and I cannot help being excited to get outside and play in the dirt! Last year I was a little too ambitious and started my garden way too early, alas, it taught me patience, and I’m applying that lesson now.
I’ve started my seedlings at home on my porch and am growing oregano, parsley, basil, thyme, pumpkins, heirloom tomatoes, squash, and garden beans! I can happily report that they are growing strong and will hopefully be fruitful. I’m also sharing a piece of my small yard with my good friends so that they can cultivate the earth as well. It’s a wonderful excuse to have friends over for harvesting parties and BBQ’s!
I’ve also tried to plant some herbs here at my FN desk… as of now I still have 2 big pots of dirt. Perhaps I’ll give it another try next week. It would be a shame to go all summer infront of this window without anything green to stare back at me.
What are you planting this year?
Kendra, Operation Foodie